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!
This Lemon Cake with White Chocolate Mousse Frosting is creamy, bright and perfectly sized for two. Baked in a 6-inch round pan and topped with a silky white chocolate mousse, it feels special without being complicated. The lemon zest and juice give the cake a fresh, tangy flavor that pairs beautifully with the sweet, airy white chocolate frosting.
I discovered this recipe in Christina Lane’s Dessert for Two cookbook, which focuses on recipes scaled for two people. The book includes cookies, bars, cakes, southern favorites and confections, all in small, manageable portions. It’s a practical and inspiring collection for anyone who doesn’t want to be left with large quantities of leftovers.
The lemon cake is simple to prepare and bakes up tender and moist. The white chocolate mousse frosting is light and luxurious — whipped cream folded with melted white chocolate creates a mousse-like texture that sets beautifully in the refrigerator. Finish with a thin lemon slice for a pretty, fresh garnish.
Lemon Cake with White Chocolate Mousse Frosting
Ingredients
For the 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
Instructions
To make the cake:
- Preheat the oven to 350°F. Cut a 6-inch round piece of parchment and place it in the bottom of a 6-inch cake pan. Butter the parchment and the sides of the pan.
- In a medium bowl, beat the butter and sugar with an electric mixer fitted with the paddle attachment on medium until light and fluffy, 1 to 2 minutes. Add the lemon zest, lemon juice, almond extract, and egg. Beat until combined.
- Whisk the flour, salt and baking soda in a small bowl. Add one-third of the flour mixture to the wet ingredients and beat until just combined. Add 2 tablespoons of buttermilk. Repeat with another third of the flour, then the remaining 2 tablespoons of buttermilk, and finally the last third of the flour mixture.
- Scrape the batter into the prepared pan and bake 30 to 35 minutes. The cake should pull away from the pan edges and a toothpick inserted in the center should come out clean.
To make the frosting:
- Place 3/4 cup of the cream in a medium bowl and chill the bowl and beaters for at least 30 minutes to help the cream whip quickly.
- Chop the white chocolate finely and place it in a small, heatproof bowl. Microwave the remaining 1/4 cup cream until boiling (about 30 seconds). Pour the hot cream over the white chocolate and let sit for at least 2 minutes without stirring.
- Remove the chilled bowl from the fridge and whip the 3/4 cup cream with the whip attachment until soft peaks form. Add the powdered sugar and continue to whip until combined.
- Stir the white chocolate and hot cream until smooth and pourable. If it has seized, the chocolate overheated and should be remade.
- Slowly stream the melted white chocolate into the whipped cream while beating continuously until fully incorporated. Spread the mousse over the cooled cake.
- Cover and refrigerate the cake for a few hours to let the mousse set. Serve with thin lemon slices.
Notes
Source: Dessert for Two by Christina Lane, reprinted with permission from the author.
Nutrition
Nutrition information is an approximation. Per cake: Calories 2608; Carbohydrates 233 g; Protein 27 g; Fat 180 g; Saturated Fat 110 g; Cholesterol 684 mg; Sodium 845 mg; Potassium 741 mg; Fiber 5 g; Sugar 147 g; Vitamin A 5835 IU; Vitamin C 58.7 mg; Calcium 424 mg; Iron 5.8 mg.
