Hello! Today I have a wonderful guest post from my friend Naomi! She is awesome at baking and has create a couple of original recipes, so she is going to share one with us today. I’ve had her lemon mini cakes once before and they are so good! I totally recommend making these.
Hi guys! I’m super excited to be doing a guest post here! I have a great lemon cake recipe I made- and want to share with you! For any Roblox fans or players, I own a group and a YouTube channel. It would be awesome if you could join/subscribe to help me out! At 250 members (for the group) we will be hosting a gameshow for a prize of 100 robux! Here is our Roblox Group and here is our YouTube Channel.
Here is my recipe! It’s a Mini lemon sponge cake with a vanilla buttercream and raspberry reduction! Enjoy!
mini lemon layer cakes
makes 3 (6 servings)
ingredients:
Cake:
- All-Purpose Flour- 2 cups
- Baking Powder- 2 teaspoons
- Salt- 1 teaspoon
- Butter- ½ cup
- White Sugar- 1 ¼ cups
- Large Eggs- 3
- Vanilla Extract- 1 teaspoon
- Milk- 1 cup
- Lemon Zest- To Taste
- Lemon Juice- To Taste
Raspberry Reduction:
- Raspberries- 6 oz
- Water- 2 tbsp
- Sugar- 1 tbsp
Vanilla Buttercream:
- Powdered Sugar- 2 ½ cups
- Vanilla Extract- 1 tsp
- Milk- 1 tbsp + 1 tsp
directions:
Preheat oven to 350 degrees F (175 degrees C). Cut out parchment paper and place on a 12×8 inch cake pan. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add the lemon zest and juice (lemon zest has more flavor than juice). I recommend tasting the batter after adding the zest and juice so you can make sure the flavor is to your liking.
Pour batter into the prepared pan. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
For the raspberry reduction, in a saucepan on medium-low heat, mash 6 oz of raspberries with a potato masher. Then, with a whisk, stir in the water and sugar. Boil for 5 minutes or until it has reduced to half in size. Make sure to stir every few seconds or else it will burn. Take off the heat and place a sifter over a bowl and pour the raspberry reduction into the sift. Press the reduction down with a spoon. Take the sifter, now full with raspberry seeds and put it in your kitchen sink. Put the bowl aside to cool.
In a medium-large bowl, beat the butter until soft (for the buttercream). Add in 1 cup of powdered sugar and beat until creamy. Add in another cup of powdered sugar and beat until creamy. Add in 1 tbsp of milk and beat until thoroughly incorporated. Add in the rest of the powdered sugar and milk, and beat until fluffy and creamy. If it’s too thick, add a little bit more milk. Finally, beat in the vanilla.
Put your cooled sheet cake onto a cake board and take a 11 ¼ inch circumference circle cutter and cut 6 circles in the cake. Place a cake circle on a plate and pipe buttercream on the whole of the cake layer. Take a teaspoon full of reduction and put it over the butter cream (make sure the reduction is cooled so it won’t melt the buttercream). Add another cake circle on top of the buttercream filling and raspberry reduction. Decorate how you like and do this for the rest of the two mini cakes.
Alright I hope you enjoyed my recipe! I had lots of fun doing this guest post! Have a great Saturday!
I hope you enjoyed this recipe! Let me know how you liked this cake if you tried it! Also, don’t forget to check out her YouTube channel. If you want to plan a guest post, leave a comment! I hope you have a fantastic day. Bye!
Whimsical Watercolor 