Event Collection / Baby Shower / Recipe 001

Little Cloud Lemon Cakes

Soft lemon mini cakes with a hidden raspberry center, whipped vanilla mascarpone, and delicate white chocolate curls.

Get the ingredients ↓See the method ↓

Mini lemon cakes with vanilla mascarpone and white chocolate curls, one cut open to show raspberry filling

Free baby shower sneak peek · 001

Yield24 mini cakes

TimeAbout 50 minutes + cooling

FlavorLemon · raspberry · vanilla

01 / The formula

A sweet little reveal.

A bright lemon cake hides a raspberry center beneath a soft mascarpone cloud.

Lemon cake

1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp kosher salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs

Citrus & milk

1 tbsp finely grated lemon zest
2 tbsp lemon juice
½ cup whole milk
1 tsp vanilla extract

Hidden center

¾ cup raspberry preserves

Whipped cloud

8 oz mascarpone, cold
¾ cup heavy cream, cold
¼ cup powdered sugar
1 tsp vanilla extract
3 oz white chocolate, shaved into curls
Optional: a few drops of pink or blue food coloring

02 / The process

Make the little clouds.

Let the cakes cool completely before filling and piping the cream.

01
Heat the oven to 350°F. Line a 24-cup mini muffin pan with paper liners.
02
Whisk the flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the lemon zest.
03
Stir the milk, lemon juice, and vanilla together. Add the flour mixture to the butter mixture in two additions, alternating with the milk mixture. Mix just until combined.
04
Divide the batter among the liners, filling each about two-thirds full. Bake 12–15 minutes, until the tops spring back lightly and a toothpick comes out clean. Cool completely.
05
Cut a small well in each cake. Spoon about 1½ teaspoons raspberry preserves into each well.
06
Beat the cold mascarpone, cream, powdered sugar, and vanilla until thick enough to pipe. Tint with a few drops of food coloring if desired. Pipe a soft swirl over each cake and finish with white chocolate curls. Refrigerate until serving.

03 / Baby shower presentation

A little reveal in every bite.

Arrange the cakes on a tiered ivory stand. Keep the cream white for a neutral palette, or tint it softly pink or blue. Slice one cake open on a small plate to show the raspberry center. Chill the finished cakes and bring them out shortly before serving.

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