Celebrate any intimate occasion with this delectably moist mini Lemon Cake with Rhubarb Strawberry Jam Filling!
If you enjoyed my recipe for rhubarb strawberry jam, I think you’ll really dig it as a filling in this lemon cake.
Not only do I love the look of a naked cake, but it’s the perfect ratio of cake to frosting. I’m all about the cake versus frosting – I’m sure a few of you can relate. And a cake with a tart jam filling is even more special.
You can make this spring/summery cake for Mother’s Day, Easter, a baby shower, or any small gathering with loved ones. You can also make it just because. You can never go wrong with cake ; )
Tips for Lemon Cake with Rhubarb Strawberry Jam Filling
- Prepare the jam, cake layers, and frosting in advance. Making the jam and icing, baking the cake, and frosting it all in one day would be exhausting. Plus, it’s best to chill everything before assembling the cake so it’ll be less fragile during assembly. I suggest breaking the process up into a few days. For example, you can make the jam as early as a week in advance if you’d like. Bake the cakes and make the frosting another day, and assemble the entire cake the next day. This will definitely make the process easier.
- Use a palette knife to ice the cake. You can smooth the frosting out and then scrape it off to get the naked frosting effect.
- Chill the cake layers overnight or freeze them in advance. Wrap the layers in plastic and place them in the refrigerator for at least a couple of hours or even overnight. They’ll be less fragile when you handle them. If you want to make the cake layers days ahead of time, you can put them in the freezer and defrost them before you assemble the cake.
- Chill the frosting for at least two hours. The colder temperatures will make the consistency more stiff and pliable, which is perfect when decorating a cake.
- You can make a four-layer cake (as pictured) by splitting the two cake layers in half evenly. I’ve written the recipe as a two-layer cake to simplify things. Just repeat adding the jam and frosting to the other two layers.
As always, if you make this recipe, please let me know what you think by rating it or commenting below. And if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
Mini Lemon Cake with Rhubarb Strawberry Jam Filling
Ingredients
5" Cake - Makes 2 Cake Layers
- 3/4 cup almond milk
- 3/4 cup organic cane sugar
- 1/3 cup canola oil
- 1/2 tablespoon golden syrup
- 1 teaspoon apple cider vinegar
- 1 1/2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
Jam Filling
- Rhubarb Strawberry Jam* (see notes for recipe)
Frosting
- 1/2 cup vegan butter
- 1/2 teaspoon vanilla extract
- 1 3/4 cup powdered sugar
- 1 tablespoon almond milk
Instructions
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Preheat the oven to 350°F.
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Grease and line two 5-inch cake pans with coconut oil and parchment paper cut into rounds for base of pans.
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In a small bowl or a 2-cup liquid measuring cup, whisk together almond milk, canola oil, golden syrup, apple cider vinegar, lemon extract, vanilla extract, and lemon zest until combined well.
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In a large bowl, sift together the flour, salt, baking powder, and baking soda.
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Add the liquid mixture to dry ingredients. Whisk together gently, mixing until just combined and very few lumps remain - it's okay if some remain. Divide the cake mixture between the two 5-inch pans evenly.
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Place in the oven to bake for about 25-30 minutes. Insert a knife in the middle of the cakes to check if they are finished. If the knife comes out clean, they're done. Allow to cool for 15 minutes before removing cakes from the pans. Wrap the cakes with cling film and place in the fridge overnight. If you plan on making the cake further in advance, you can freeze the layers and defrost them when you're ready to assemble the cake.
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To make the frosting: Cream the butter with vanilla extract in a standup food mixer or a medium bowl. Add sifted powdered sugar and almond milk, and mix together well. Cover with cling film and place in fridge for at least 2 hours.
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Remove frosting from the fridge. If the frosting is too stiff, mix in a splash of almond milk. It should have a pliable consistency - not too stiff, but not runny.
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Remove cakes from the fridge. Level each cake layer by cutting the tops with a serrated knife. With the bottom facing up, place one of the cakes onto a cake board (or plate) with a little frosting underneath to help it stick.
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Generously spoon some of the jam on top of the cake layer and spread it out, but be sure to leave a 1" space on the edge of the cake. This prevents the jam from seeping out when you stack the cake layers. Use a pallet knife to apply frosting on the outer edge of the top of the cake, around the outside the jam. Place the other cake layer onto a flat surface, bottom facing up. Use a pallet knife to apply frosting on the top of the cake, covering the surface and smoothing it out. Carefully place the cake on top of the other so that the jam and frosting meet together in the middle.
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Once stacked, use the pallet knife to frost the entire cake. Use the pallet knife to achieve the naked cake icing effect, vertically scraping the frosting off to get rid of excess frosting. Continue all the way around, scraping excess frosting into a separate bowl. Add fresh strawberries (optional) as a fruit topping.
Recipe Notes
[…] jam perfect for toast, waffles, pancakes, and etc., but it’s most delicious in my recipe for Lemon Cake with Rhubarb Strawberry Jam Filling. I hope you all enjoy this jam as much as my family […]