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Small lemon cake recipe with easy lemon curd filling. Preheat the oven to 350° and grease a 6” round cake pan. In a medium bowl, beat together with an electric mixer the butter, sugar, and lemon zest. Beat very well, about 1-2 minutes. Add the egg and beat until well combined, about 15 seconds.
This lemon drizzle soak will keep your cake moist for longer, and it provides even more puckery lemon flavor! For this small cake for two people, I use a 6″ round cake pan. It’s typically the size of the top layer of a wedding cake, but for a smaller serving, it’s our only cake layer! Here’s the exact 6 x 2″ cake pan that I use and love.
Mix fresh lemon juice and milk in a small bowl and set aside. 2. Cream butter and sugar in a stand mixer using a paddle attachment Add the vanilla and eggs one at a time. 3, 4. Scrape the bowl down and a dd flour and milk mixtures to the butter in two alternating batches. 5.
However, if you store the cake for longer than a day, you might want to think about making a lemon syrup to drizzle over the layers before stacking the cakes. To do this, combine the juice of 1 lemon (about 3 tablespoons) with 3 tablespoons of sugar.
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