Baked in a 6-inch round cake pan and topped with white chocolate mousse, this lemon cake is an impressive small cake perfect for two people!
Beautiful, creamy, flavorful and perfect for two people, this Lemon Cake with White Chocolate Mousse Frosting is completely irresistible. It is one of the best cakes that I have ever made. Not only is it easy and impressive but the lemon and white chocolate are the perfect combination of flavors. Lemon goodness is topped with the best white chocolate whipped cream frosting.
Christina from Dessert for Two blog creates irresistible recipes that serve two people. Ever since I heard that she was writing a cookbook, I’ve been anxiously awaiting its release. My preordered copy of the Dessert for Twocookbook arrived last Tuesday and I immediately spotted the beautiful lemon cake.
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I love cookbooks that are unique. This cookbook is the best of everything and is unlike any other cookbook on your bookshelf. The book is packed with mouthwatering cookies, bars, cakes, southern delights and candy. Best of all, you don’t have to worry about two dozen cookies or an entire 9-inch cake staring at you because each recipe serves two people. The book also includes many great ideas for using leftover ingredients.
Go ahead, buy the book, share it with your family and then make this beautiful and delicious lemon cake!
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
zest and juice of one lemon (about 2 tablespoons juice)
1/8 teaspoon almond extract
1 large egg
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1/4 cup low-fat buttermilk
For the frosting:
1 cup heavy whipping cream
2 ounces real white chocolate
1 tablespoon confectioners' sugar
1 thinly sliced lemon, for serving
To make the cake, preheat the oven to 350 degrees F. Cut out a 6-inch round piece of parchment paper and place it in the bottom of a 6-inch cake pan. Butter the parchment and sides of the pan.
In a medium-size bowl, using an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, lemon juice, almond extract, and egg. Beat until combined.
In a separate small bowl, whisk together the flour, salt and baking soda. Add one-third of the flour mixture to the wet ingredients, and beat until just combined. Add 2 tablespoons of the buttermilk. Add another third of the flour mixture, beat, and then add the remaining 2 tablespoons of buttermilk. Finally, beat in the last of the flour mixture.
Scrape the mixture into the prepared pan. Bake for 30 to 35 minutes. The cake will pull away from the edges of the pan when it's done, but also test the center with a toothpick before removing from the oven.
To make the frosting, pour 3/4 cup of the cream in a medium-size bowl, place the beaters in the bowl and refrigerate for at least 30 minutes. (This speeds up the whipping process and helps the cream stay cold when we stream in the hot chocolate later.)
Chop the white chocolate into about twenty pieces, and place in a small, heatproof bowl. In a glass measuring cup, microwave on HIGH the remaining 1/4 cup of the cream for 30 seconds, or until boiling. Be careful not to let it overflow. Immediately pour the hot cream over the white chocolate, but do not stir. Let this mixture sit for at least 2 minutes.
Remove the bowl of the cream from the fridge and, using an electric mixer fitted with the whip attachment, beat until soft peaks start to form. Add the powdered sugar, and beat until combined.
Whisk the white chocolate mixture until smooth and creamy. If this mixture isn't the consistency of pourable syrup, the chocolate got too hot and seized up. Sorry, start over.
Slowly stream the melted white chocolate into the whipped cream mixture, while beating continuously. Once the mixture is fully incorporated, frost the cake with it.
Cover and refrigerate the cake for a few hours until the mousse sets. Serve with lemon slices.