Easy & Moist Small Lemon Cake Recipe (6-Inch) with Homemade Lemon Buttercream

Indulge in the bright, refreshing flavors of this delightful Small Lemon Cake. This 6-inch lemon cake recipe is designed to be baked from scratch, perfect for two or a small gathering, and is exquisitely topped with our homemade lemon buttercream frosting. Get ready to enjoy a burst of citrusy sweetness in every forkful!

After sharing my signature lemon buttercream frosting with you yesterday, it’s only natural that today I present the perfect companion: my incredibly delicious and easy Small Lemon Cake recipe! Because, let’s be honest, what’s a fantastic frosting without an equally fantastic cake to adorn?

For years, a 6-inch lemon cake has been a prominent item on my baking wish list. Alongside chocolate, lemon truly stands out as one of my all-time favorite dessert flavors. There’s something inherently cheerful and uplifting about citrus that just brightens any occasion, big or small.

I also had this charming vintage lemon tray, which I’ve been eager to incorporate into my food photography. You’ll catch a glimpse of it later in this post, lending its rustic charm to the final presentation. I stumbled upon this gem sometime between 2014-2017, back when I lived in a different apartment. Every food stylist understands this feeling – there’s always that one special prop patiently waiting for its moment to shine, even if it means resting on the shelf for a few years. Today, this tray finally gets its well-deserved spotlight, perfectly complementing our lemony creation.

Spring, with its blossoming trees and longer, sunnier days, always brings to mind the vibrant essence of lemon. This seasonal inspiration was the driving force behind the development of this particular lemon cake recipe. I wanted a cake that was not just lemony, but truly celebrated the fruit in all its glory.

This recipe results in a wonderfully buttery small lemon cake, crowned with a rich and tangy lemon buttercream frosting. It’s a symphony of flavors, delivering a delightful burst of fresh lemon in every single bite. The balance between the tender cake and the creamy, zesty frosting is simply perfect.

Achieving perfection isn’t always a straight line, and this cake was no exception. I meticulously tested this recipe four times to ensure it was absolutely flawless. It really should have been perfect on the third attempt, but alas, I made one of those “dumb baking mistakes” we all fall victim to from time to time.

Here’s a crucial hint I learned the hard way: always ensure your oven is fully preheated and ready to go *before* you pour in the batter. And, just as importantly, don’t let your prepared batter sit around idly before it bakes. Otherwise, you might find yourself with a dishearteningly sunken middle, which, while still delicious, isn’t quite the picture of perfection we aim for.

This easy small lemon cake recipe isn’t just a treat for a quiet afternoon; it also makes an exquisite spring dessert, perfectly suited to accompany your intimate Easter Dinner For Two or any special occasion where you want to add a touch of homemade elegance without overdoing it. Its compact size makes it ideal for managing portions and ensuring freshness.

If you’re looking to truly impress with a stunning presentation, consider doubling the recipe and going for two glorious layers, perhaps even incorporating other fruit flavors like in my beautiful lemon raspberry cake. But for a simple, delightful treat, this single-layer small lemon cake is absolutely unbeatable.

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

To successfully bake this best-ever small lemon cake recipe, the most essential piece of equipment you’ll need is a 6-inch round cake pan (affiliate link). This specific size is what gives our cake its charming, compact dimensions, perfect for smaller servings.

If you don’t typically bake 6-inch cakes, you might be surprised to find these pans readily available. You can often locate them in the cake decorating section of your local craft store, or easily order one online. Investing in a good quality 6-inch pan is a game-changer for small-batch baking, allowing you to create impressive desserts without the commitment of a large cake.

Should you find yourself without a 6-inch pan, or simply prefer individual portions, don’t despair! You can always turn to my delicious small batch Lemon Cupcakes as a fantastic alternative. They offer the same zesty flavor in a convenient, handheld form.

How Many Servings Are in a 6-Inch Cake?

One of the beauties of a 6-inch cake is its versatility in serving size, making it perfect for various occasions. Generally, a 6-inch cake can be comfortably sliced into 4 to 6 servings. This makes it an ideal dessert for a romantic dinner for two, a small family gathering, or even for treating yourself and a friend.

If you prefer smaller portions, or if you have a slightly larger group (say, 7 or 8 people) and want to ensure everyone gets a taste, you can slice the cake a bit thinner. With careful cutting, you can often push for up to 8 slices, equaling 8 servings. This makes the small lemon cake surprisingly adaptable, proving that good things really do come in small packages.

Ultimately, the exact serving size is entirely up to you and depends on how generously you choose to cut each slice of your beautiful small lemon cake. Whether you’re aiming for a decadent treat or a light 마무리, this cake delivers.

How to Make a Moist Lemon Cake From Scratch

Creating a perfectly moist lemon cake from scratch is a rewarding experience, and this recipe simplifies the process beautifully. Like many classic small cake recipes, we begin by building a strong, flavorful foundation.

1. Creaming Butter and Sugar: First, you’ll beat together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This creaming process is crucial as it incorporates air, which contributes to the cake’s tender texture. Don’t rush this step; it’s fundamental to a moist crumb. Next, the egg is beaten in, binding the ingredients and adding richness.

2. Adjusting Butter for Texture: The first time I experimented with this small lemon cake recipe, I used only 4 tablespoons of butter. While the flavor was there, the cake itself was a little thinner and less substantial than I desired. After careful testing, I increased the butter to 6 tablespoons, and the difference was remarkable – the cake gained a superior richness and a more satisfying, tender crumb. This adjustment proved to be key for achieving the perfect texture.

3. Alternating Wet and Dry Ingredients: The next critical step involves alternately adding your dry ingredients with the buttermilk. This method isn’t just a suggestion; it’s a vital technique for achieving the ideal cake batter consistency and preventing common baking mishaps.

• Why not add milk all at once? Dumping all the liquid in at once can cause the batter to “split” or curdle due to oversaturation, leading to a less stable emulsion and potentially a heavier cake.
• Why not add all dry ingredients at once? Conversely, adding all the dry ingredients at once would create a very thick, stiff batter. This makes it incredibly difficult to mix evenly without overmixing, which can overdevelop the gluten in the flour, resulting in a tough, chewy cake.

The correct approach is to add the dry ingredients in three additions, while incorporating the buttermilk in two additions. Always remember to begin and end with the dry ingredients. This gentle, alternating process ensures the ingredients are perfectly emulsified, creating a smooth, airy batter that will bake into an exquisitely moist lemon cake. Finally, stir in the fresh lemon juice, which truly amplifies the citrus flavor.

4. Baking to Perfection: Once your batter is beautifully mixed, transfer it smoothly into your prepared 6-inch round cake pan. Bake until a toothpick inserted into the center comes out clean, indicating a perfectly cooked cake. Allow it to cool slightly in the pan before inverting it onto a rack to cool completely. This careful process guarantees a delicious, moist, and perfectly structured small lemon cake every time.

Can You Substitute Milk for Buttermilk in Lemon Cake?

Buttermilk plays a vital role in this small lemon cake recipe, and it’s not just for flavor. Its inherent acidity is crucial for reacting with the baking soda in the recipe, which is what helps the cake rise and achieve its light, fluffy texture. Without this reaction, your cake might turn out dense and flat.

However, if you don’t have any buttermilk on hand, don’t let that stop you from baking this delicious lemon cake! You can easily create a suitable substitute using whole milk, provided you add an acidic component to it. This simple trick mimics the chemical properties of buttermilk, ensuring your cake rises properly.

To make a homemade buttermilk substitute, simply add 1 teaspoon of fresh lemon juice or white distilled vinegar to 1/4 cup of whole milk. Give it a gentle stir and then let it sit undisturbed for about 5 minutes. You’ll notice the milk beginning to curdle slightly and thicken – this is exactly what you want! Once curdled, your homemade “buttermilk” is ready to be used in the recipe just as you would the real thing, ensuring a moist and perfectly risen small lemon cake.

Can I Add Lemon Extract to Lemon Cake?

While this small lemon cake recipe is designed to deliver a wonderfully vibrant lemon flavor using fresh lemon juice and zest, you might be wondering about incorporating lemon extract. Most home bakers don’t typically keep lemon extract in their pantry, which is why I didn’t include it as a mandatory ingredient in my original recipe formulation.

However, if you happen to have some lemon extract, it can certainly be added to enhance the citrus punch. For an extra lemony kick, you can add 1 teaspoon of lemon extract along with the egg when you’re creaming your butter and sugar. While it’s not strictly required for a delicious cake, it does intensify the lemon flavor, making it even more pronounced.

It’s very important to note: please do not substitute or remove the fresh lemon juice from the recipe in favor of extract. Baking is a precise science, and the lemon juice not only contributes significantly to the flavor but also plays a role in the cake’s moisture and the acidity balance, which is essential for proper leavening. Removing it could impact the cake’s texture and overall success. Use the extract as an *addition*, not a replacement, to achieve the best results for your homemade lemon cake.

Can I Use Bottled Lemon Juice for Lemon Cake?

When it comes to baking a truly exceptional small lemon cake, the quality of your ingredients makes a noticeable difference, and lemon juice is no exception. I highly, highly recommend using fresh lemon juice for this recipe. The vibrant, bright, and authentic flavor of freshly squeezed lemon juice is simply unparalleled in baking.

Bottled lemon juice, while convenient, can never quite replicate the fresh, zesty essence of real lemons. It often has a flatter, sometimes slightly metallic taste, and typically contains preservatives. These preservatives, while designed to extend shelf life, may or may not subtly affect the delicate chemistry of your baking, potentially altering the cake’s texture or flavor profile in ways you don’t intend.

For the brightest, most natural lemon flavor and the best possible outcome for your moist lemon cake, make the small effort to squeeze a fresh lemon. You’ll taste the difference!

What is the Best Frosting for Lemon Cake?

When it comes to pairing with our tender and tangy small lemon cake, what could be better than a luscious, homemade lemon buttercream frosting? This frosting is specifically designed to complement the cake, adding another layer of bright citrus flavor and a creamy texture that is simply irresistible. The recipe for this small batch frosting makes just enough to beautifully frost a 6-inch cake, ensuring no precious leftovers go to waste.

However, if you’re feeling adventurous or simply prefer a different flavor profile, this versatile lemon cake also pairs wonderfully with a variety of other frostings. Here are some fantastic alternatives:

• Strawberry Buttercream: My strawberry buttercream offers a lovely fruity contrast and a beautiful pink hue.
• Coconut Frosting: For a tropical twist, consider my small batch coconut frosting. The creamy coconut complements the lemon beautifully.
• Cream Cheese Frosting: A classic choice, my small batch cream cheese frosting provides a delightful tang that harmonizes perfectly with lemon.
• Strawberry Cream Cheese Frosting: Combining the best of both worlds, strawberry cream cheese frosting offers a creamy, fruity, and slightly tangy topping.
• Raspberry Cream Cheese Frosting: Another fantastic berry option, my raspberry cream cheese frosting adds a tart-sweet dimension.

Looking for even more flavor inspiration? Dive into my full list of small batch frosting recipes to find the perfect match for any cake or cupcake. Each frosting recipe is tailored for smaller cakes, ensuring you have just the right amount for your baking projects without excess.

Storing Your Small Lemon Cake

Once your delectable small lemon cake is frosted and ready, you’ll want to ensure it stays fresh and moist for as long as possible. Proper storage is key!

• Room Temperature (Buttercream Only): If your cake is frosted with traditional buttercream (like our lemon buttercream), you can cover it loosely and store it at cool room temperature for up to 2 days. Make sure it’s away from direct sunlight or heat sources.
• Refrigerator (Buttercream & Cream Cheese Frosting): For extended freshness, or if using a cream cheese-based frosting, store the covered cake in the refrigerator for up to 1 week. The cool temperature helps preserve both the cake and the frosting.
• Serving Refrigerated Cake: For the absolute best flavor and texture, allow a refrigerated cake to sit at room temperature for 15-30 minutes before serving. This brings the cake to a more palatable temperature, allowing the flavors to truly shine and the cake to soften slightly.

This small batch recipe makes it easy to enjoy a freshly baked cake without worrying about excessive leftovers, ensuring every slice is a treat!

Equipment You Will Need for This Recipe

Having the right tools can make all the difference in your baking journey. For this small lemon cake, a few key pieces of equipment will ensure your success:

These affiliate links provide recommendations for tools that will make your baking experience smoother and more enjoyable. From mixing to baking and frosting, having the right equipment ensures your small lemon cake turns out perfectly every time.

More Small Cake Recipes to Explore

If you’ve fallen in love with the convenience and charm of small-batch baking, especially these delightful 6-inch cakes, you’re in luck! I have an extensive collection of recipes perfectly scaled for two or small gatherings. Don’t limit your baking adventures; explore my full list of 6-inch Cake Recipes. Here are some favorites that you might enjoy next:

• Small Yellow Cake: A classic, comforting cake for any occasion.
• Small Vanilla Cake recipe: Simple yet elegant, a perfect canvas for any frosting.
• Small Strawberry Cake: A sweet and fruity option, great for spring and summer.
• Small Carrot Cake recipe: Spiced and wholesome, often topped with cream cheese frosting.
• Small Coconut Cake: A tropical escape, with delicate coconut flavor and tender crumb.

Each recipe is crafted to provide a perfect small-batch experience, ensuring fresh desserts without excessive leftovers. Happy baking!

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 is a delightful 6-inch cake, perfect for two or a small family. Baked from scratch and adorned with homemade lemon buttercream, it’s a moist and flavorful treat for any occasion.

Ingredients for the Small Lemon Cake

• 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 large egg, room temperature
• 1/4 cup buttermilk, room temperature (or substitute: 1/4 cup whole milk + 1 teaspoon fresh lemon juice or white distilled vinegar, let sit 5 mins)
• 1 tablespoon fresh lemon juice (not bottled, for best flavor)

Frosting Options (Choose Your Favorite)

• Homemade Lemon Buttercream (Highly Recommended!)
• Classic Vanilla Buttercream
• Sweet Strawberry Buttercream
• Strawberry Cream Cheese Frosting
• Tangy Cream Cheese Frosting

Step-by-Step Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease one 6-inch round cake pan. For easy removal, line the bottom with a circle of parchment paper.
2. Whisk Dry Ingredients: In a medium bowl, sift together the all-purpose flour and cornstarch. Then, stir in the baking soda and salt until well combined. Sifting helps prevent lumps and ensures a lighter cake.
3. Cream Wet Ingredients: In a large mixing bowl (using the paddle attachment if you have a stand mixer, or a hand mixer), beat together the softened unsalted butter, granulated sugar, and fresh lemon zest. Beat for 1-2 minutes until the mixture is light, fluffy, and creamy. This step incorporates air, making your cake tender.
4. Add Egg: Scrape down the sides of the bowl to ensure everything is incorporated. Beat in the room temperature egg for another minute, until the mixture is smooth and well emulsified.
5. Combine Wet and Dry: This is a crucial step for cake texture! Add the flour mixture alternately with the room temperature buttermilk. Begin and end with the dry ingredients. Add the flour in three additions and the buttermilk in two additions. Mix on low speed until just combined after each addition; do not overmix. Finally, stir in the fresh lemon juice.
6. Bake the Cake: Transfer the batter evenly into the prepared 6-inch cake pan. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Once baked, let the cake cool in the pan for about 15 minutes. Then, run a knife around the edge of the pan to loosen, and invert it onto a wire cooling rack. Flip it right-side-up to cool completely before frosting.
7. Frost and Serve: Once the cake is completely cool, decorate it generously with your frosting of choice. For best results with buttercream-frosted cakes, cover and store at room temperature for up to 2 days. If using cream cheese frosting, or for longer storage (up to 1 week), store in the refrigerator. Allow refrigerated cake to sit at room temperature for 15-30 minutes before serving for optimal texture and flavor.

Chef’s Notes & Tips

• Cake Flour Substitution: If you prefer to use cake flour for an even finer crumb, substitute the all-purpose flour and cornstarch with 3/4 cup of cake flour. Omit the separate cornstarch entirely in this case.
• More Small Cake Recipes: Loved this small batch experience? Discover my complete collection of Small Cake Recipes for two.
• Lemon Cupcakes: If you’re in the mood for individual portions, try my Small Batch Lemon Cupcakes, offering the same delightful flavor in a mini format.
• Easter Dessert Idea: Planning for a holiday? This lemon cake is a perfect addition to my Easter Dinner For Two menu, or any spring celebration.
• Fresh Lemon is Key: For the most vibrant lemon flavor, always use fresh lemon zest and juice. Bottled varieties won’t give you the same bright, authentic taste.
• Room Temperature Ingredients: Ensure butter, egg, and buttermilk are at room temperature. This helps them emulsify properly, leading to a smoother batter and a more uniform cake texture.

Recommended Baking Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 6 Inch Cake Pan
• Offset Spatula

Did you make this recipe?

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