Lemon Layer Cake for Two
Indulge in the bright, zesty flavors of this delightful Lemon Layer Cake for Two—a perfectly portioned dessert ideal for a romantic dinner, special celebration, or any time you’re craving something sweet and citrusy. Featuring a tender, buttery cake infused with fresh lemon juice and zest, this miniature masterpiece is layered with velvety cream cheese frosting that’s kissed with just the right amount of tartness. Ready in just 35 minutes, this small-batch cake is baked in a single 6-inch pan and sliced to create two elegant layers, making it wonderfully easy to prepare and serve. Whether topped with a sprinkle of extra lemon zest or enjoyed as is, this lemon cake offers a burst of sunshine in every bite. Perfect for intimate gatherings or as a treat for yourself, this recipe promises big flavor in a small package.
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 0.333333 cup Granulated sugar
- 0.5 teaspoon Baking powder
- 0.125 teaspoon Salt
- 2 tablespoons Unsalted butter (softened)
- 1 Egg
- 2 tablespoons Whole milk
- 1 tablespoon Lemon juice
- 0.5 teaspoon Lemon zest
- 0.25 teaspoon Vanilla extract
- 2 tablespoons Cream cheese (softened)
- 0.25 cup Powdered sugar
- 2 teaspoons Lemon juice (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 6-inch round cake pan.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the softened butter to the dry ingredients and mix with a handheld mixer on low speed until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, milk, lemon juice, lemon zest, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until a smooth batter forms.
Pour the batter into the prepared cake pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
To prepare the frosting, beat together the cream cheese, powdered sugar, and lemon juice until smooth and creamy.
Once the cake has completely cooled, slice it horizontally into two even layers.
Spread a generous layer of the frosting between the layers, then frost the top of the cake.
Garnish with additional lemon zest if desired, and serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 99.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
