s with Whipped Cream & Lemon Curd Print Recipe
These tender mini lemon cakes are enriched with nutty brown butter and topped with a cloud of whipped cream and a bright spoonful of lemon curd. Perfectly zesty and elegant, they’re ideal for spring teas, brunches, or any citrus lover’s table.
- Author: Maya
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Cakes:
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Whipped Cream & Lemon Curd Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
- 1/2 cup lemon curd
- Edible flowers (optional, for garnish)
- Preheat oven to 350°F (175°C). Grease a mini bundt or muffin pan.
- In a small saucepan, melt butter over medium heat until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, granulated sugar, sour cream, lemon zest, lemon juice, and vanilla extract. Slowly add the browned butter and whisk until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually stir dry ingredients into the wet mixture just until combined.
- Divide the batter evenly among the greased mini bundt or muffin pans.
- Bake for 18–22 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cakes cool, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top each cooled cake with a swirl of whipped cream and a spoonful of lemon curd.
- Garnish with edible flowers if desired and serve.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Mini Brown Butter Lemon Cakes, Lemon Curd, Whipped Cream, Dessert, Spring