Mini Brown Butter Lemon Cakes
These Mini Brown Butter Lemon Cakes are soft, light, and fluffy with rich, nutty undertones from the brown butter. Each cake is topped with a cloud of stabilized whipped cream and a swirl of homemade lemon curd that’s perfectly tart and sweet. Finished with delicate flowers for a charming, spring-ready touch, they’re the perfect balance of flavor and elegance—ideal for brunch, tea parties, or any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Salt
Salted butter
Granulated sugar
Eggs
Vanilla extract
Buttermilk (substitution: milk of choice)
Fresh lemon juice
Lemon zest
Heavy cream
Cream cheese
Powdered sugar
Why You’ll Love Mini Brown Butter Lemon Cakes:
Bright, Balanced Flavor: The lemon curd adds a perfect tart-sweet contrast to the rich, nutty notes of brown butter.
Soft and Fluffy Texture: Each mini cake is incredibly light, airy, and moist—perfect for spring or summer gatherings.
Visually Stunning: Topped with silky whipped cream, a swirl of lemon curd, and edible flowers for an elegant and eye-catching dessert.
Perfectly Portioned: These mini cakes are easy to serve, share, or gift—no slicing needed.
Simple Yet Impressive: A beautiful bake that looks bakery-worthy but is achievable at home.
Naturally Fresh and Tangy: Made with real lemon juice and zest, offering a burst of citrus in every bite.
Great Make-Ahead Dessert: The cakes and lemon curd can be prepped in advance and assembled just before serving.
Versatile Presentation: Perfect for bridal showers, spring holidays, Mother’s Day, or tea parties.
Whipped Cream That Holds: The stabilized whipped cream keeps its shape and texture without weeping—ideal for display or events.
Edible Flower Garnish: Adds a fresh and seasonal touch while enhancing the visual appeal for entertaining or content creation.
Tips for Making Mini Brown Butter Lemon Cakes:
Brown the Butter in Advance: Make the brown butter ahead of time so it has time to cool slightly before mixing—it should be warm, not hot, when added to the batter.
Use Room Temperature Ingredients: Make sure your eggs and buttermilk (or milk) are at room temperature for a smooth, well-emulsified batter and even baking.
Don’t Over-Mix the Batter: Mix just until the dry ingredients are incorporated to keep the crumb soft and tender—overmixing can make the cakes dense.
Grease and Flour the Pans Well: Use baking spray or brush with butter and dust with flour to prevent the cakes from sticking, especially in mini pans or decorative molds.
Use Fresh Lemons: Zest and juice fresh lemons for the brightest, most vibrant lemon flavor in both the batter and the curd.
Let Cakes Cool Completely: Before topping with whipped cream or lemon curd, make sure the cakes are fully cooled so nothing melts or slides off.
Chill the Lemon Curd: The lemon curd should be fully cooled and thickened before topping the cakes for the cleanest presentation and best texture.
Stabilize the Whipped Cream: Add powdered sugar or a bit of gelatin (or cream cheese) to help the whipped cream hold its shape longer.
Decorate Right Before Serving: Top with whipped cream, lemon curd, and edible flowers just before serving for the freshest look and best texture.
Use a Piping Bag for Precision: For a beautiful finish, pipe the whipped cream and lemon curd onto each mini cake using star or round tips.
How to Store Mini Brown Butter Lemon Cakes:
Refrigerator (Fully Assembled): Store the decorated cakes in an airtight container in the refrigerator for up to 3 days. The stabilized whipped cream and lemon curd will hold their shape and freshness best when chilled.
Refrigerator (Undecorated): Store the baked mini cakes (without toppings) in an airtight container in the fridge for up to 4–5 days. Add whipped cream, lemon curd, and flowers just before serving for the freshest presentation.
Freezer (Undecorated Only): You can freeze the mini cakes without any toppings. Wrap each cake tightly in plastic wrap and place them in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge before decorating and serving.
Avoid Freezing With Toppings: It’s best not to freeze the whipped cream, lemon curd, or flowers as they can lose texture, weep, or become discolored once thawed.
Best Served Fresh: For optimal texture and appearance, serve the cakes on the day they’re decorated—especially when using edible flowers.
FAQs:
Q: Can I make these mini lemon cakes ahead of time?
A: Yes! Bake the cakes 1–2 days in advance and store them undecorated in an airtight container in the fridge. Add toppings just before serving.
Q: Can I freeze the mini cakes?
A: Absolutely. Freeze the baked (undecorated) cakes for up to 2 months. Wrap tightly in plastic wrap and thaw in the fridge overnight.
Q: What kind of lemon curd works best?
A: Homemade lemon curd with fresh lemon juice and zest gives the best flavor, but store-bought works great for convenience.
Q: How do I make stabilized whipped cream?
A: Use unflavored gelatin or a stabilizer like powdered sugar and cornstarch. Chill your bowl and beaters for best volume.
Q: Can I use regular whipped cream instead?
A: Yes, but it’s best served right away—regular whipped cream won’t hold up as long as stabilized.
Q: What flowers are safe to use for decorating?
A: Edible flowers like pansies, violas, chamomile, or nasturtiums work beautifully. Make sure they’re organic and pesticide-free.
Q: Can I make these in a muffin tin or sheet pan?
A: Yes! Use a standard muffin pan or bake as a sheet cake. Adjust bake times as needed and test with a toothpick for doneness.
Check out my other cake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these mini brown butter lemon cakes. Happy baking!
