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s with Whipped Cream & Lemon Curd Print Recipe

s with Whipped Cream & Lemon Curd Print Recipe

5 from 6 reviews

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.

Ingredients

Scale

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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini bundt or muffin pan.
  2. In a small saucepan, melt butter over medium heat until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
  3. 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.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually stir dry ingredients into the wet mixture just until combined.
  5. Divide the batter evenly among the greased mini bundt or muffin pans.
  6. Bake for 18–22 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. While cakes cool, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Top each cooled cake with a swirl of whipped cream and a spoonful of lemon curd.
  10. Garnish with edible flowers if desired and serve.

Nutrition

Keywords: Mini Brown Butter Lemon Cakes, Lemon Curd, Whipped Cream, Dessert, Spring