Description
Delight in these Mini Brown Butter Lemon Cakes featuring a moist, tender crumb enhanced by nutty browned butter and zesty lemon. Topped with luscious homemade lemon curd and fluffy cream cheese whipped cream, these bite-sized cakes are perfect for a refreshing dessert or elegant tea-time treat.
Ingredients
Scale
Cake:
- 1 1/2 cups (180g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) salt
- 1/2 cup (113g) salted butter, browned & cooled until solidified
- 1 cup (220g) granulated sugar
- 2 eggs, at room temperature
- 2 tsp (8g) vanilla extract
- 1/2 cup (120ml) buttermilk (substitution: milk of choice)
- 1/3 cup (80ml) fresh lemon juice
- 1 1/2 tbsp (9g) lemon zest
Lemon Curd:
- 1/4 cup (58g) salted butter, melted
- 1/2 cup (120ml) fresh lemon juice
- 1 cup (220g) granulated sugar
- 3 eggs, at room temperature & beaten
- 1 tbsp (6g) lemon zest
Whipped Cream Topping:
- 1 cup (240ml) heavy cream
- 4oz cream cheese
- 2 tbsp (16g) powdered sugar
- 2 tsp (8g) vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a standard 12-cup muffin pan with butter and dust each muffin well with flour to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Browned Butter and Sugar: In a large bowl, beat together the browned butter (cooled until solidified) and sugar until the mixture is creamed and lighter in color, about 2 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and beat until well combined, ensuring smoothness.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, beating just until barely combined to avoid overmixing.
- Add Buttermilk and Lemon: Whisk in the buttermilk, fresh lemon juice, and lemon zest until just combined, taking care not to overmix to keep the cake tender.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin wells, filling each about three-quarters full for even rising.
- Bake Cakes: Bake in the preheated oven at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow to cool completely in the pan before topping.
- Prepare Lemon Curd Base: In a large microwave-safe bowl, melt the butter. Add fresh lemon juice, beaten eggs, granulated sugar, and lemon zest, whisking until combined.
- Cook Lemon Curd: Microwave the mixture for 1 minute, then whisk thoroughly. Continue microwaving in 30-second intervals, whisking well after each, repeating 4-6 times until the mixture thickens enough to coat the back of a spoon, resembling custard.
- Cool Lemon Curd: Allow the lemon curd to cool, then refrigerate until ready to use.
- Make Whipped Cream Topping: In a large bowl, beat together cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth. Gradually add heavy cream and beat until thickened and stiff peaks form.
- Assemble the Cakes: Once the cakes and lemon curd have cooled, top each cake with a generous dollop of the cream cheese whipped cream followed by a spoonful of lemon curd. Decorate as desired.
- Serve: Serve immediately and enjoy these refreshing mini lemon cakes.
Notes
- Allow the browned butter to cool and solidify for best creaming results and texture.
- Use room temperature eggs to ensure smooth batter consistency.
- When microwaving lemon curd, whisk thoroughly after each interval to prevent curdling and achieve a smooth custard texture.
- This recipe can be adapted using milk instead of buttermilk for a milder tang.
- Store leftover cakes covered in the refrigerator for up to 3 days.
- If desired, garnish with fresh lemon slices or zest for enhanced presentation.
