PETITE LEMON CAKE

By gaster16

Ingredients

• Cake:
• 1/4 cup buttermilk
• 1/4 teaspoon baking soda
• 1 egg yolk
• 1 teaspoon grated lemon peel
• 1/2 teaspoons vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup sugar
• 1/4 teaspoons salt
• 3 tablespoons unsalted butter softened
• 1/4 cup purchased lemon curd at room temperature
• Frosting:
• 1/2 cup sugar
• 1 tablespoon hot water
• 1 tespoon light corn syrup
• 1/8 teaspoon cream of tartar
• 1 egg white
• 1/2 teaspoons vanilla extract

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour bottom of 5-3/4 x 3-1/8” mini loaf pan or 8x4” loaf pan tapping out excess flour. In small bowl whisk together buttermilk and baking soda until baking soda is dissolved. Whisk in egg yolk, lemon peel and 1/2 teaspoons vanilla. In medium bowl beat flour, 1/3 cup sugar and salt at low speed 5 seconds to blend. Beat in butter and buttermilk mixture at low speed until smooth. Increase speed to high, beat 30 seconds or until lightened in color and creamy.

Spoon batter into pan. Bake 25-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run knife around sides of pan, carefully invert onto wire rack. Cool completely. Place right side up. Slice cake in half horizontally. Spread botton half with lemon curd, replace top half.

In small bowl, whisk together all frosting ingredients except vanilla until blended and sugar is partially dissolved. Place bowl over saucepan of simmering water (bowl should not touch water). Beat at medium-high speed 2 minutes or until sugar dissolves. Increase speed to high, beat 3-1/2 minutes or until frosting is very thick, stiff peaks form and temperature reaches 160 degrees. Remove bowl from saucepan. Beat in 1/2 teaspoons vanilla 2-4 minutes or until frosting is completely cool. Spread frosting over top and sides of cake.