These elegant mini lemon cakes feature the richness of nutty brown butter, balanced with the brightness of fresh lemon zest and juice. Topped with a swirl of whipped cream and a spoonful of lemon curd, they’re the perfect springtime dessert — light, citrusy, and beautifully refined.
Why You’ll Love This Recipe
These mini brown butter lemon cakes are as stunning as they are delicious. The browned butter adds a rich, nutty undertone that enhances the tangy lemon flavor. Each cake is perfectly portioned and finished with airy whipped cream and glossy lemon curd, making them an ideal centerpiece for brunches, tea parties, showers, or warm-weather celebrations. They’re easy to bake, easy to serve, and sure to delight every guest.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cakes:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup lemon curd
- Edible flowers (optional, for garnish)
Directions
- Preheat oven to 350°F (175°C). Grease a mini bundt pan or a muffin tin.
- In a small saucepan over medium heat, melt the butter and continue to cook until golden brown with a nutty aroma. Remove from heat and allow to cool slightly.
- In a large mixing bowl, whisk together the eggs, granulated sugar, sour cream, lemon zest, lemon juice, and vanilla extract.
- Slowly add the browned butter into the egg mixture, whisking until smooth and fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir just until combined.
- Divide the batter evenly into the prepared pan, filling each cavity about ¾ full.
- Bake for 18–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool completely before decorating.
- For the topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cakes are cool, top each with a swirl of whipped cream and a spoonful of lemon curd. Garnish with edible flowers if using. Serve immediately.
Servings and timing
- Servings: 8 mini cakes
- Prep Time: 20 minutes
- Baking Time: 20 minutes
- Total Time: 40 minutes
- Calories per serving: 310 kcal
Variations
- Berry addition: Add a few fresh raspberries or blueberries on top of the lemon curd.
- Herbal twist: Infuse the lemon juice with a few sprigs of fresh thyme or rosemary for subtle herbal notes.
- Gluten-free: Use a 1:1 gluten-free flour blend to make these cakes gluten-free.
- Frosted finish: Instead of whipped cream, top with lemon glaze or cream cheese frosting.
- Mini loaves: Bake in mini loaf pans instead of bundt or muffin pans, adjusting the baking time accordingly.
Storage/Reheating
- Storage: Store un-topped cakes in an airtight container at room temperature for up to 2 days. Once topped, refrigerate for up to 3 days.
- Freezing: Freeze plain cakes for up to 2 months. Thaw and top with whipped cream and curd before serving.
- Reheating: These cakes are best enjoyed at room temperature or slightly chilled. Do not reheat after topping.
FAQs
What is brown butter, and why use it?
Brown butter is regular butter that has been gently cooked until the milk solids toast, giving it a deep, nutty flavor. It adds richness and complexity to the cakes.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor and balance. Bottled juice lacks brightness.
Do I need a mini bundt pan?
No. A standard muffin tin works well. The shape will differ, but the taste and texture remain excellent.
Can I make these ahead of time?
Yes. Bake the cakes a day ahead and store at room temperature. Add whipped cream and lemon curd just before serving.
What can I use instead of lemon curd?
You can substitute with citrus marmalade, raspberry jam, or a dollop of fruit compote.
Is sour cream necessary?
Sour cream adds moisture and richness. You may substitute with plain Greek yogurt if needed.
How do I prevent the cakes from sticking?
Grease your pan well and consider dusting with flour or sugar to ensure easy release.
Can I use a boxed cake mix?
This recipe is designed from scratch for best results. Boxed mix lacks the depth of flavor brown butter and fresh lemon provide.
Are these freezer-friendly?
Yes. Freeze the plain cakes in an airtight container. Add toppings after thawing.
Are edible flowers safe?
Yes, as long as they are labeled edible and unsprayed. Popular choices include pansies, violas, and chamomile.
Conclusion
Mini Brown Butter Lemon Cakes with Whipped Cream & Lemon Curd are a refined and flavorful dessert ideal for spring and summer entertaining. With their golden crumb, bright citrus flavor, and elegant presentation, they’re a delightful treat for afternoon teas, bridal showers, or any occasion that calls for something a little extra. These cakes are proof that small can be truly spectacular.
Mini Brown Butter Lemon Cakes with Whipped Cream & Lemon Curd
These tender mini lemon cakes are enriched with nutty brown butter and topped with a cloud of whipped cream and a bright spoonful of lemon curd. Perfectly zesty and elegant, they’re ideal for spring teas, brunches, or any citrus lover’s table.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
- 1/2 cup lemon curd
- Edible flowers (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini bundt or muffin pan.
- In a small saucepan, melt butter over medium heat until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, granulated sugar, sour cream, lemon zest, lemon juice, and vanilla extract. Slowly add the browned butter and whisk until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into the wet mixture just until combined.
- Divide the batter evenly among the greased mini bundt or muffin pans.
- Bake for 18–22 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cakes cool, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top each cooled cake with a swirl of whipped cream and a spoonful of lemon curd.
- Garnish with edible flowers if desired and serve.
Notes
- Use high-quality lemon curd for the best flavor and texture.
- Let brown butter cool slightly to avoid scrambling the eggs.
- Store assembled cakes in the refrigerator if not serving immediately.
- For added elegance, dust cakes lightly with powdered sugar before topping.
Nutrition
- Serving Size: 1 mini cake
- Calories: 310
- Sugar: 22g
- Sodium: 130mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg