Taken from One Bowl Baking by Yvonne Ruperti (£14.99; Running Press)
Ingredients
Cake batter:
- 8 tablespoons (4 ounces or 115 grams) unsalted butter, softened, plus more for greasing the pan
- 3/4 cup (5¼ ounces or 150 grams) granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons grated lemon zest from 1 to 2 lemons
- 4 large egg whites
- 1/2 cup (120 ml) whole milk, room temperature
- 1¾ cup (7 ounces or 200 grams) cake flour
- 1½ teaspoons baking powder
Lemon sorbet frosting:
- 7 tablespoons (3½ ounces or 100 grams) unsalted butter, softened
- 3 to 4 tablespoons fresh lemon juice from 2 to 3 lemons
- 4 cups (16 ounces or 455 grams) confectioners’ sugar
- one lemon slice, for garnish
You will need:
- two 6-inch round cake pans
Method
Place an oven rack in the middle position. Preheat the oven to 350°F (180°C). Butter the sides of two 6-inch round cake pans and line the bottoms with parchment paper
To make the cake: In a large bowl, stir the butter with the sugar, salt, and lemon zest until well combined and creamy. Whisk in the egg whites, one at a time, until each is incorporated. Whisk in the milk. Add the flour and baking powder to the bowl, then whisk until just combined. Divide the batter between the pans and bake until light golden and just firm, about 18 to 23 minutes. Transfer the pans to a wire rack to cool for 15 minutes, then invert the layers out of the pans to cool completely before frosting
To make the frosting: Stir the butter, 3 tablespoons lemon juice, and sugar until combined. Whisk until smooth, creamy, and lightened. If too stiff, add more lemon juice. If too soft to frost, chill just briefly until spreadable
To assemble the cake: Trim the top of one of the cakes, then cut each cake layer into two layers. Place the first layer on a serving plate and spread about 2 tablespoons frosting over top. Place the second layer (the trimmed top layer), and then third layer on top, spreading 2 tablespoons of frosting between each layer
Use the remaining frosting to frost the top and sides of the cake. Garnish the top of the cake with a twisted lemon slice.
Top Tip for making Lemon Sorbet Tiny Cake
Stirring the frosting with a fork will help to combine it in the first step. The frosting here is the perfect amount for a tiny cake. Wrap or cover well and store at room temperature up to two days.