Lemon Layer Cake for Two

55 mins (prep 25, cooking 30)
12 ingredients
1 servings
This recipe is out of a cookbook called "Small-Batch Baking" by Debbie Maugans Nakos. All of the recipes in it make just enough cookies/cakes/breads/brownies for 2-4 people, which is nice if you don't like tons of leftovers to tempt you. The cookbook suggests baking cakes in two 14 or 14.5 ounce soup cans (economical), but I found that one 4 1/2-inch springform pan (like the one shown in my picture) works fine for a 2-layer cake (plus, they are made for baking and bake evenly). Also, a tiny jar (1.25 oz.) of lemon curd (also in the picture) works perfectly for this recipe. Both were purchased at World Market. I frosted this cake with half a recipe of Lemon Buttercream Frosting (with minor modifications - see my review on that one), but I have included the author's frosting recipe as well. Enjoy!

Categories:  <-60-mins , holiday , for-1-or-2 , food-gift , kid-friendly , cakes , oven , number-of-servings , equipment , time-to-make , dessert ,
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Serving Size (239.78 g)
Servings 1
Amount per Serving
Calories 884.4 Calories from Fat 342.63
% Daily Value *
Total Fat 38.07g 58.57%
Saturated Fat 23.73g 118.66%
Trans Fat 1.45g %
Cholesterol 100.28mg 33.43%
Sodium 792.39mg 33.02%
Total Carbohydrate 129.0g 43.0%
Dietary Fiber 1.69 g 6.75%
Sugars 81.34 g %
Protein 8.26g 16.52%
Vitamin A 1183.27IU% Vitamin C 0.0mg%
Calcium 72.43mg% Iron 2.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg yolk, lemon curd, heavy whipping cream, confectioners' sugar