I’ve been on a lemon kick lately, so I hope you like this light, citrusy flavor as much as I do! It’s perfect for spring, especially when paired with other fruity flavors like strawberry or raspberry. To make these mini lemon layer cakes I used this sheet cake recipe from Cooking Classy, which is really moist and flavorful. Once it cooled I used a 3-inch circle cookie cutter to cut out the cake layers. I was able to get 21 circles, which let me make seven three-layer cakes. As you’re cutting the cake it’s hard to resist eating the odd-shaped reject pieces! For the frosting I made a classic cream cheese frosting, but added raspberry extract and pink food coloring. Then I used a piping bag with a medium-sized round tip to frost each layer. I smoothed the top with a small icing knife and then scraped down the sides, too, so that the frosting is flush with the cake. You can decorate them with a cute cupcake topper or you can use a paper straw to make it look like a cup of lemonade. Overall these are pretty simple to make and I’ll definitely be using that sheet cake recipe often! If you’re as lemon obsessed as I am right now make sure to check out these lemon cupcakes on my YouTube channel!
Items used in this recipe: