Delicious Small Lemon Cake Recipe: A Zesty 6-Inch Wonder with Homemade Lemon Buttercream

There’s something uniquely delightful about a homemade lemon cake, especially when it’s perfectly sized for a special occasion or simply to treat yourself without excess. This Small Lemon Cake recipe is meticulously crafted as a 6-inch lemon cake designed for two, made entirely from scratch and crowned with a luscious homemade lemon buttercream frosting. Imagine the bright, tangy burst of lemon harmoniously blending with rich, buttery cake – it’s an experience that truly embodies the essence of fresh, vibrant baking.

Just yesterday, I shared my highly-requested recipe for a dreamy homemade lemon buttercream frosting. Today, I’m thrilled to unveil the perfect companion for that frosting: this exquisite Small Lemon Cake recipe! After all, what’s a beautiful frosting without an equally enchanting cake to adorn? This recipe has been on my baking bucket list for years. Beyond my love for chocolate, lemon ranks high as one of my absolute favorite dessert flavors. Its refreshing zing is simply irresistible, especially as the seasons shift towards brighter, warmer days.

This cake also provided the perfect excuse to finally utilize a cherished vintage lemon tray I’ve owned for ages, eagerly awaiting its moment in the spotlight. I acquired it sometime between 2014 and 2017 while living in a previous apartment, a testament to how some props patiently wait for their ideal culinary match. Every food stylist understands this sentiment – there’s always that one unique item, perhaps tucked away on a shelf for years, longing for the perfect dish to complement its charm. For this lemon cake, the tray was a match made in heaven.

Springtime invariably brings thoughts of lemon to mind, and that vibrant imagery served as the primary inspiration behind this specific lemon cake recipe. It’s designed to be a buttery, tender small lemon cake, perfectly paired with that bright lemon buttercream frosting. The result is an undeniable burst of fresh lemon flavor in every single bite, truly a symphony for your taste buds.

The journey to perfecting this recipe wasn’t without its trials! I baked it four times to achieve the ideal texture and flavor profile. It should have been flawless on the third attempt, but alas, I made a common, albeit “dumb,” baking mistake. A crucial hint for anyone attempting this recipe: ensure your oven is thoroughly preheated and ready to go *before* you pour the batter into the pan. Also, avoid letting the batter sit around once mixed; transfer it to the pan and into the oven promptly. Otherwise, you might find your beautiful cake sinking unfortunately in the middle, creating a crater where a fluffy rise should be. Learning from my error, you can ensure your cake turns out perfectly every time.

This easy small lemon cake recipe is also an excellent choice for a delightful spring dessert, pairing wonderfully with a celebratory Easter Dinner For Two or any intimate gathering. If you’re looking to truly impress with a stunning presentation, consider adapting this recipe or exploring my lemon raspberry cake, which often lends itself beautifully to elegant two-layer creations.

What Pan Do I Need to Bake This Small Lemon Cake Recipe?

To successfully bake this best lemon cake recipe and achieve its perfect 6-inch dimension, you will specifically need a 6 inch round cake pan. This size is key to creating the ideal height and proportion for a small-batch cake. Investing in a good quality cake pan is crucial for even baking and easy release. Look for pans made from durable materials that conduct heat uniformly.

If you don’t typically bake small cakes, you might find a 6-inch pan in the cake decorating section of your local craft store or kitchen supply shop, beyond just online retailers. These stores often carry specialty baking equipment that everyday supermarkets might not. A non-stick pan with a removable bottom can also make the process significantly easier, ensuring your delicate cake releases cleanly without sticking or breaking.

Don’t have a 6-inch pan readily available, or perhaps you’re not ready to commit to purchasing one? No worries! You can still enjoy these delightful lemon flavors. Consider trying my small batch Lemon Cupcakes instead. Cupcakes offer a similar taste experience in an individual portion, baked in a standard muffin tin, which most home bakers already own.

How Many Servings Are in a 6 Inch Cake?

One of the beauties of baking a 6-inch cake is its versatility in serving sizes, making it perfect for smaller gatherings or just for two. Generally, a 6-inch cake can be comfortably sliced into 4-6 generous pieces, providing about 4-6 servings. This size is ideal for a couple enjoying dessert for several days, or for a small family gathering.

However, if you’re aiming to maximize servings for an event or simply prefer daintier portions, you can expertly slice the cake into smaller wedges. With careful cutting, it’s often possible to achieve 8 slices, equating to 8 servings. The key is to cut from the center outwards, maintaining consistent slice widths. Ultimately, the serving size is quite flexible and entirely up to your preference and how small or large you choose to cut each slice of your delicious small lemon cake.

This flexibility makes the 6-inch cake format incredibly convenient, whether you’re planning an intimate dinner, celebrating a mini milestone, or just craving a manageable amount of homemade goodness without the temptation of a larger cake.

How To Make A Moist Lemon Cake From Scratch

Achieving a truly moist lemon cake from scratch requires attention to detail and specific techniques that ensure a tender crumb and rich flavor. Like most successful small cake recipes, the process begins by creaming together softened butter and sugar. This initial step is vital: beat them until they are light, fluffy, and pale in color. This process incorporates air into the mixture, which is crucial for a light and airy cake texture.

Next, you’ll beat in the egg. Ensure your egg is at room temperature, as this helps it emulsify better with the butter and sugar, creating a smoother batter. Add it slowly, scraping down the sides of the bowl to ensure everything is well combined.

When I first developed this small lemon cake recipe, I started with 4 tablespoons of butter. While the cake was good, I found the texture to be a bit too thin and not as rich as I desired. After some testing, I increased the butter to 6 tablespoons, and the improvement was remarkable! The cake became wonderfully moist, with a richer flavor and a more desirable, tender crumb. This adjustment proved to be the secret to its success.

A crucial step for a tender cake is to alternate adding your dry ingredients with the buttermilk. This method is incredibly important and should not be overlooked. Adding all the milk at once can lead to oversaturation, causing the batter to split or become too liquidy. Conversely, dumping all the dry ingredients in at once can greatly thicken the batter, making it prone to overmixing. Overmixing develops the gluten in the flour too much, resulting in a tough, dense cake.

The correct technique is to add the dry ingredients in three additions, alternating with the buttermilk in two additions. Always begin and end with the dry ingredients. This gradual incorporation ensures everything is perfectly combined without overworking the batter. Finally, add your fresh lemon juice, which contributes significantly to both flavor and the cake’s chemistry. Once your batter is smooth and well-mixed, transfer it to your prepared 6-inch round cake pan. Bake until a toothpick inserted into the center comes out clean, indicating it’s perfectly done and moist.

Can You Substitute Milk for Buttermilk?

Buttermilk plays a vital role in this lemon cake recipe, not just for its subtle tangy flavor but more importantly for its acidity. The acidity in buttermilk reacts with the baking soda in the recipe, creating carbon dioxide bubbles that help the cake rise, resulting in a light and fluffy texture. Without this reaction, your cake might turn out dense.

However, if you find yourself without buttermilk, you can easily create a substitute at home. You can use whole milk, but you must add an acidic component to it. Without the acid, the crucial chemical reaction with baking soda won’t occur, and your cake won’t rise properly. To make homemade buttermilk, simply add 1 teaspoon of fresh lemon juice or white distilled vinegar to 1/4 cup of whole milk. Stir it gently and then let it sit undisturbed for about 5 to 10 minutes. During this time, the milk will visibly curdle and thicken slightly, indicating that it’s ready to be used as a buttermilk substitute. This simple trick ensures your cake gets the lift and texture it needs.

Can I Add Lemon Extract to Lemon Cake?

Many home bakers don’t keep lemon extract in their pantry, which is why I specifically developed this recipe without requiring it. The cake’s fantastic lemon flavor comes primarily from fresh lemon zest and juice. However, if you happen to have lemon extract on hand and wish to amplify the citrus punch, you absolutely can add it.

Adding 1 teaspoon of lemon extract along with the egg can provide an extra lemony kick, intensifying the overall lemon profile of the cake. It’s a great way to boost the flavor for true lemon enthusiasts. Just remember, while it enhances the flavor, it’s not strictly necessary for the cake to be delicious.

It is crucial, however, that you **do not remove the fresh lemon juice** already specified in the recipe. Baking is a science, and the lemon juice plays a vital role in the cake’s structure and rise, interacting with the other ingredients, especially the baking soda. Taking it out could significantly impact the texture and prevent your cake from baking properly. The extract provides flavor; the juice provides both flavor and essential acidity for the cake’s chemistry.

Can I Use Bottled Lemon Juice for Lemon Cake?

While bottled lemon juice might seem like a convenient shortcut, I strongly recommend using fresh lemon juice for this small lemon cake recipe. The difference in flavor is truly noticeable, especially in baking, where the nuances of ingredients really shine through. Freshly squeezed lemon juice offers a vibrant, bright, and authentic citrus flavor that bottled varieties simply cannot replicate.

Bottled lemon juice, even if 100% juice, often has a duller, sometimes even slightly metallic taste compared to fresh. More importantly, it frequently contains preservatives to extend its shelf life. These preservatives, while generally harmless for consumption, may or may not subtly affect the delicate chemical balance required for proper baking. For the best possible flavor and texture in your lemon cake, taking the extra minute to squeeze a fresh lemon will be incredibly rewarding. Plus, you get the added benefit of fresh lemon zest for even more intense flavor! To get the most juice from a lemon, roll it firmly on the counter before slicing and squeezing.

What Is the Best Frosting for Lemon Cake?

When it comes to topping this small lemon cake, what could be better than a luscious lemon buttercream frosting? This pairing creates a harmonious symphony of citrus flavors, amplifying the bright notes of the cake with an equally zesty and creamy frosting. My recommended recipe for lemon buttercream is specifically designed to make just enough to perfectly frost a 6-inch cake, ensuring you have minimal leftovers and no waste, which is ideal for small-batch baking.

However, if you’re looking to explore other delightful flavor combinations, this versatile lemon cake also pairs beautifully with a variety of other frostings. Consider these delicious options:

• Strawberry buttercream: For a sweet and fruity contrast that complements the lemon’s tang.
• Small batch coconut frosting: To introduce a tropical, creamy dimension that works surprisingly well with lemon.
• Small batch cream cheese frosting: If you prefer a slightly tangy and less sweet option, its creamy texture is always a hit.
• Strawberry cream cheese frosting: Combining the best of both worlds – fruity sweetness with a tangy cream cheese base.
• Raspberry cream cheese frosting: Offering a delightful tartness from raspberries balanced with rich cream cheese.

Each of these frostings brings its own unique character to the lemon cake, allowing you to customize your dessert experience. If you’re eager to discover even more options, be sure to check out my comprehensive list of small batch frosting recipes, perfect for any small cake creation.

Equipment You Will Need

Having the right tools can make all the difference in ensuring a smooth and enjoyable baking experience for this small lemon cake. Here’s a brief overview of the essential equipment you’ll need:

• **6-inch Round Cake Pan:** As mentioned earlier, this is crucial for the cake’s size and shape. A good quality pan promotes even baking and easy release.
• **Electric Mixer (Stand or Handheld):** While you can cream butter and sugar by hand, an electric mixer makes the process much quicker and ensures proper aeration, leading to a lighter cake.
• **Mixing Bowls:** You’ll need at least two: one for dry ingredients and one for wet.
• **Sifter or Whisk:** For sifting flour and cornstarch, ensuring a lump-free mixture and lighter texture.
• **Parchment Paper:** Essential for lining the bottom of the cake pan to prevent sticking and ensure easy removal.
• **Spatulas (Rubber and Offset):** A rubber spatula is great for scraping down bowls, while an offset spatula is invaluable for smoothly spreading frosting.
• **Measuring Cups and Spoons:** Accurate measurements are key to successful baking.
• **Wire Rack:** For cooling the cake completely before frosting, which prevents condensation and ensures the frosting adheres properly.

These tools, especially the specific 6-inch cake pan, are designed to help you create a professional-looking and perfectly baked small lemon cake with ease.

 

More Small Cake Recipes

If you’ve fallen in love with the charm and convenience of small cakes, you’re in luck! I’ve curated a wonderful collection of 6-inch Cake Recipes designed specifically for two, or for those who prefer baking in smaller batches. These recipes offer variety without the overwhelming commitment of a large cake. Some of my personal favorites include:

• Small Yellow Cake: A classic, comforting option perfect for any occasion.
• Small Vanilla Cake recipe: Simple, elegant, and always a crowd-pleaser.
• Small Strawberry Cake: Bursting with fresh berry flavor, ideal for summer.
• Small Carrot Cake recipe: Spice-filled and wonderfully moist, a comforting treat.
• Small Coconut Cake: A tropical escape in every bite, rich and flavorful.

Each of these recipes brings its own unique flavor profile, ensuring there’s a small cake for every craving and celebration!

Small Lemon Cake Recipe

Yield:
4-6 servings

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

This Small Lemon Cake recipe creates a perfect 6-inch lemon cake for two, baked from scratch and adorned with homemade lemon buttercream frosting. A delightful, zesty treat for any occasion.

Ingredients

• 1/2 cup + 3 tablespoons all-purpose flour (*see Note about using cake flour)
• 1 tablespoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest (from 1-2 medium lemons)
• 1 egg, room temperature
• 1/4 cup buttermilk, room temperature (or substitute 1/4 cup whole milk + 1 teaspoon lemon juice or white distilled vinegar)
• 1 tablespoon fresh lemon juice (not bottled, for best flavor)

Frosting Options (Pick One)

• Lemon Buttercream
• Vanilla Buttercream
• Strawberry Buttercream
• Strawberry Cream Cheese Frosting
• Cream Cheese Frosting

Instructions

1. Preheat oven to 350F (175C). Lightly grease one 6-inch round cake pan then line the bottom with parchment paper for easy release.
2. In a medium bowl, sift together the flour and cornstarch, then stir in the baking soda and salt until well combined. Set aside.
3. In a large mixing bowl (using the paddle attachment if you have a stand mixer), beat together the softened unsalted butter, granulated sugar, and fresh lemon zest until the mixture is light, pale, and creamy, typically 1-2 minutes.
4. Scrape down the sides of the bowl with a spatula, then beat in the room temperature egg for 1 minute until fully incorporated and the mixture is fluffy.
5. Gradually add the sifted flour mixture alternately with the room temperature buttermilk. Begin and end with the dry ingredients, adding the flour in three additions and the buttermilk in two additions. Mix on low speed just until combined after each addition. Finally, stir in the fresh lemon juice. Be careful not to overmix.
6. Transfer the cake batter immediately to the prepared 6-inch pan. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes. Run a knife carefully along the edge of the pan to loosen the cake, then invert it onto the cooling rack. Once inverted, gently flip it right-side-up to finish cooling completely.
7. Once the cake is completely cool, decorate it with your frosting of choice. For best results, allow the frosted cake to sit at room temperature for 15-30 minutes before serving if it has been refrigerated. Cover and store frosted cake at room temperature for up to 2 days (for buttercream) or in the refrigerator for up to 1 week (for buttercream and cream cheese frostings).

Notes

• To substitute cake flour for all-purpose flour and cornstarch, use 3/4 cup cake flour and omit the cornstarch.
• Enjoyed this recipe and looking for more small-batch delights? Check out my full list of Small Cake Recipes for more inspiration.
• If you prefer cupcakes, you can adapt this recipe! Explore my dedicated recipe for Small Batch Lemon Cupcakes.
• Planning this cake for Easter or another spring celebration? Discover more complementary recipe ideas in my Easter Dinner For Two menu.

Recommended Products

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• 6 Inch Cake Pan
• Offset Spatula

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