If you’re looking to brighten up any gathering or simply treat yourself, these s with Whipped Cream & Lemon Curd
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s with Whipped Cream & Lemon Curd
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Ingredients You’ll Need

Simplicity shines in this recipe, but every ingredient pulls its weight—offering layers of flavor, tenderness, and the prettiest pops of color. Here’s what you’ll need to create s with Whipped Cream & Lemon Curd
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Unsalted butter: Browning the butter adds irresistible nutty depth and richness to each mini cake.
Granulated sugar: Essential for sweetening and giving structure—use a fine sugar for the best crumb.
Large eggs: Provide lift and lusciousness, creating a perfect, tender bite.
Sour cream: Keeps the cakes moist with a subtle tang that pairs beautifully with lemon.
Lemon zest: Be sure to use fresh zest for maximum aroma and an extra burst of citrus flavor.
Fresh lemon juice: Adds brightness, tang, and the unmistakably fresh taste of real lemon.
Vanilla extract: Brings warmth that complements the tart lemon notes.
All-purpose flour: The main structure—measure carefully for light, fluffy cakes.
Baking powder: Helps the cakes rise softly as they bake.
Baking soda: Balances the acidity and works alongside the baking powder for a perfect texture.
Salt: A small pinch but a big impact—heightens all those citrusy, buttery flavors.
Heavy cream: Whips up into the most decadent, cloud-like topping.
Powdered sugar: Sweetens the whipped cream without graininess.
Vanilla extract (for whipped cream): A touch of vanilla makes the whipped cream extra dreamy.
Lemon curd: Spoon it on—each dollop adds zest and luxurious silkiness to finish the cakes.
Edible flowers (optional): If you want a showstopping flourish, delicate flowers make these cakes almost too pretty to eat.

How to Make s with Whipped Cream & Lemon Curd
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Step 1: Prep Your Pans & Oven

Start by preheating your oven to 350°F (175°C) to ensure every cake bakes up golden and even. Generously grease your mini bundt pan or muffin tin—these cakes are tender, so a thorough coating with butter or nonstick spray guarantees easy release without any heartbreak when unmolding.

Step 2: Brown the Butter

In a small saucepan, melt your unsalted butter over medium heat, swirling the pan as it melts. Watch for it to foam and then turn a deep golden brown, releasing an irresistible nutty aroma. This step is what transforms the cakes from simple to spectacular. Remove from heat and let the butter cool for a few minutes so it doesn’t scramble the eggs later.

Step 3: Whisk the Wet Ingredients

In a mixing bowl, whisk together the eggs, granulated sugar, sour cream, lemon zest, lemon juice, and vanilla extract. You’ll notice the mixture becomes creamy and aromatic—a sure sign you’re on your way to truly flavorful s with Whipped Cream & Lemon Curd
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Step 4: Add the Browned Butter

Pour the cooled brown butter slowly into the wet ingredients, whisking as you go. Incorporating it gradually ensures the mixture stays silky and doesn’t separate, capturing all that toasted, nutty flavor in every bite.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Mixing the dry elements on their own first helps prevent lumps and ensures an ultra-tender crumb in your finished cakes.

Step 6: Bring It All Together

Gently stir the flour mixture into the wet ingredients just until everything is combined. Don’t overmix—this keeps your mini cakes feathery and light rather than dense.

Step 7: Fill & Bake the Cakes

Spoon or pipe the batter evenly into your prepared mini bundt or muffin pans, filling each about two-thirds full. Bake in your preheated oven for 18–22 minutes, checking for golden tops and a toothpick that comes out clean.

Step 8: Cool Completely

Let the cakes cool in the pan for about 10 minutes (they’re delicate at this stage), then carefully transfer them to a wire rack to cool to room temperature. This helps them firm up a bit and become the perfect canvas for your luscious toppings.

Step 9: Whip the Cream

As the cakes cool, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This will hold its shape on top of your cakes and provide a creamy contrast to the zingy lemon curd.

Step 10: Decorate with Lemon Curd & Whipped Cream

To finish, dollop or pipe a beautiful swirl of whipped cream onto each cooled cake, then spoon over a generous helping of lemon curd. For an extra-special occasion, top off your s with Whipped Cream & Lemon Curd
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How to Serve s with Whipped Cream & Lemon Curd
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Garnishes

The finishing accents can turn these cakes into real showstoppers. Consider a scattering of edible flowers, a sprinkle of extra lemon zest, or even a dusting of powdered sugar. These finishing touches add not just beauty, but set the mood for any celebration featuring s with Whipped Cream & Lemon Curd
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Side Dishes

These mini cakes shine solo, but they pair well with a light fruit salad—think fresh berries or segments of grapefruit and orange. For a brunch menu, serve alongside a sparkling lemon mimosa or a calming herbal tea to keep your citrusy theme going strong.

Creative Ways to Present

For parties or afternoon teas, arrange the cakes on a tiered stand with slices of lemon and tiny blooms. Or, individualize each s with Whipped Cream & Lemon Curd
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Make Ahead and Storage

Storing Leftovers

If you have extra cakes, just place them in an airtight container and store at room temperature for up to two days. However, for best flavor and texture, keep the whipped cream and lemon curd separate and add just before serving your s with Whipped Cream & Lemon Curd
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Freezing

The mini cakes themselves freeze beautifully. Wrap each individual cake tightly in plastic wrap, then store in a freezer bag for up to a month. When you’re ready to serve, thaw at room temperature and top with freshly whipped cream and lemon curd for that just-baked magic.

Reheating

While these cakes are best enjoyed at room temperature, if you want to gently warm the cakes to bring back that fresh-from-the-oven feel, pop them in a low oven (about 300°F) for 5–7 minutes. Make sure to add the whipped cream and curd after reheating to keep their texture perfect.

FAQs

Can I use store-bought lemon curd instead of homemade?

Absolutely! A good-quality store-bought lemon curd works beautifully here and makes the recipe even quicker to assemble. If you have the time, homemade lemon curd adds an extra layer of freshness, but you’ll get great results either way.

What pan should I use if I don’t have a mini bundt cake pan?

You can use a regular muffin tin for charming little cakes, or even a mini loaf pan for a different presentation. Just adjust the baking time a couple of minutes as needed, and be sure to check for doneness with a toothpick.

Can I make this recipe gluten-free?

Yes! Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Make sure it contains xanthan gum or add a pinch yourself for the best crumb in your s with Whipped Cream & Lemon Curd
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Is there a way to make these ahead for a crowd?

The mini cakes can be baked the day before your event. Just whip the cream and add the lemon curd and garnishes right before serving for the freshest flavor and prettiest look.

How do I keep the whipped cream stable for serving?

If you’re prepping in advance or serving these outdoors, stabilize your whipped cream by adding a tablespoon of softened cream cheese or a bit of instant vanilla pudding mix as you whip—it’ll hold up beautifully without deflating!

Final Thoughts

There’s something incredibly joyful about s with Whipped Cream & Lemon Curd
Print—the combination of bold lemon tang, plush mini cakes, and dreamy toppings is simply irresistible. Whether for a special occasion or just because, I hope you give this recipe a try and share the love (and maybe a few cakes!) with friends and family. Enjoy every zesty, creamy bite!