Baby Cakes with Lemon Butter Cream Icing

Larger than a cupcake but more fun and fancy to share than a slice of cake, baby cakes are a fabulous dessert buffet item where guests can have a slice (or two) of cake and have room to sample the other treats. Serve at the next baby or wedding shower.

Serves: makes 6
Prep Time: 25 minutes
Bake Time: 25 minutes
Refrigerate Time: 40 minutes


2 eggs, separated 1-3/4 cups (425 mL)

butter, at room temperature, divided

1 cup (250 mL) granulated sugar

1 tsp (5 mL) grated lemon zest

1-1/2 cups (375 mL) all-purpose flour

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) salt

1/2 cup (125 mL) Milk, divided

3 cups (750 mL) icing sugar, sifted, divided

3 tbsp (45 mL) freshly squeezed lemon juice

6 lemon curls

6 mint leaves, to garnish

Cooking Instructions:

Preheat oven to 350º F (180º C). Butter a 6-cup jumbo non-stick muffin pan (each cup 3-1/2 inch/9 cm diameter and 3/4 cup/175 mL capacity). In medium bowl, beat egg whites until fluffy and holding soft peaks. In large bowl using an electric mixer, cream 1 cup (250 mL) of the butter and sugar until fluffy and light yellow; add egg yolks and lemon zest; beat one minute. In small bowl, combine flour, baking powder and salt. On low speed, beat in half the flour mixture into the butter mixture, just until blended. Beat in half of the milk until blended. Repeat with remaining flour mixture and then milk, beating after each addition until blended. Gently fold reserved egg whites into batter. Evenly divide batter into prepared muffin pan. Place into centre of the oven and bake 25 min or until baby cakes are browned and a toothpick inserted in middle of cake comes out clean. Let cool in pan for 10 min. Transfer to rack to cool completely. Lemon Butter Cream Icing: Using an electric mixer, beat the remaining 3/4 cup (175 mL) butter until light and fluffy. Beat in 1 cup (250 mL) icing sugar, until well blended; about 1 minute. Add lemon juice, then the remaining icing sugar, 1 cup (250 mL) at a time; beating well after each addition. Cut each cooled baby cake in half crosswise. Spread 2 tbsp (30 mL) of the butter cream icing over bottom layers and top with cake tops, pressing lightly. Decorate baby cakes with lemon butter icing over tops and sides. Garnish with lemon curls and fresh mint.