Description
These Mini Brown Butter Lemon Cakes are sunshine in dessert form—tender, tangy, and topped with luscious lemon curd and fluffy whipped cream. The nutty depth of browned butter paired with fresh citrus makes each bite irresistible. Whether you serve them for brunch, tea time, or as a show-stopping treat, these mini cakes deliver bright, buttery bliss! #MiniLemonCakes #BrownButterMagic
Ingredients
Scale
Cakes
- 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, at room temperature (or milk of choice)
- 1/3 cup (80ml) fresh lemon juice
- 1 1/2 tbsp (9g) lemon zest
Easy Lemon Curd
- 1/4 cup (58g) salted butter, melted
- 1/2 cup (120ml) fresh lemon juice
- 1 cup (220g) granulated sugar
- 3 eggs, beaten and at room temperature
- 1 tbsp (6g) lemon zest
Stabilized Whipped Cream
- 1 cup (240ml) heavy cream
- 4 oz cream cheese
- 2 tbsp (16g) powdered sugar
- 2 tsp (8g) vanilla extract
- Pinch of salt
Instructions
Make the Cakes
- Preheat oven to 350°F (175°C) and grease a mini cake or muffin tin.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat solidified brown butter with sugar until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon juice, and zest.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring just until combined.
- Divide batter evenly into the prepared tin. Bake for 15–18 minutes, or until a toothpick inserted comes out clean. Cool completely.
Make the Lemon Curd
- In a saucepan over low heat, whisk together melted butter, lemon juice, sugar, beaten eggs, and lemon zest.
- Stir constantly until the curd thickens, about 8–10 minutes. Do not boil. Remove from heat and cool completely.
Make the Whipped Cream
- In a mixing bowl, beat cream cheese until smooth.
- Add heavy cream, powdered sugar, vanilla, and salt. Beat until stiff peaks form.
Assemble and Serve
- Top each mini cake with a spoonful of lemon curd and a dollop of stabilized whipped cream. Serve and enjoy!
Notes
- Let the brown butter cool and solidify completely before using—it should have a soft, spreadable texture.
- You can make the lemon curd a day ahead and refrigerate until needed.
- Use a piping bag for a prettier whipped cream topping.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 290
- Sugar: 22g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg