Baby Cakes with Lemon Butter Cream Icing - Restaurant Association of Nova Scotia
Lemon-flavored baby cakes with creamy butter icing—perfect for baby or wedding showers, offering a fun dessert option that's shareable and delightful.
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Cooking tools:
- Hand mixer
- Muffin tin
- Sifter
- Offset spatula
- Cooling rack
- Peeler
- Grater
- Toothpick
- Kitchen towel
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Spatula
Ingredients
- 2 eggs, separated
- 1-¾ cups (425 mL) butter, at room temperature, divided
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 mL) grated lemon zest
- 1-½ cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- ½ tsp (2 mL) salt
- ½ cup (125 mL) milk, divided
- 3 cups (750 mL) icing sugar, sifted, divided
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 6 lemon curls (see cooking tip)
- 6 mint leaves, to garnish
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