Lemon Champagne Mini Cakes

I can’t believe today is THE day!  I get to share my Get Your Chef On ~ Lemons post.  I’m so happy Jen picked lemons for the secret ingredient for our very first GYCO challenge.  I totally feel the pressure to pick an awesome ingredient for next round.  Want to know more about GYCO?  Click here to learn more.  

If you missed out on this round, we will be starting our next sign up in July.  Don’t worry Jen and I will be annoying with our sign up announcement.  🙂 

Oh, and if you haven’t signed up already, Carrie from My Favorite Finds and I are co-hosting a blog swap!  There is still time to sign up and trade blogs for a day with a great mystery blogger.  We’d love to have you!!

So originally I was going to make these Lemon Cream Cheese Cupcakes that I’ve had in my dessert recipe binder for years.  That was the plan from the day Jen picked lemons for our secret ingredient.  Then I got over the recipe.  I don’t know, I just wanted something different.  Then I found it.  Lemons, champagne, icing.  I was sold.  I think I’ve very up front about my alcohol and food affinity {see exhibit A and exhibit B}.

Mini Lemon Champagne Cakes 1

Lemon Champagne Mini Cakes

Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 12 mini cakes
Author Cake & Icing from Betty Crocker ][ Curd from Joy of Baking



  • 1 box yellow cake mix
  • 1/2 cup water
  • 1/2 cup dry champagne {I used Korbel Brut}
  • 1//2 cup vegetable oil
  • 3 eggs
  • 1 teaspoons grated lemon peel {about 1 lemon}

Lemon Curd Filling:

  • 3 large eggs
  • 3/4 cup granulated white sugar
  • 1/3 cup fresh lemon juice 2 lemons – DO NOT use bottled lemon juice!
  • 4 tablespoons unsalted butter room temperature
  • 1 tablespoon lemon zest {about 2 lemons}
  • 1 tablespoon sour cream


  • 2 cups powdered sugar
  • 2 tablespoons butter melted
  • 3 tablespoons fresh lemon juice



  1. Heat oven to 350 degrees F. Line a 13″ x 9″ baking pan with foil and coat with non-stick cooking spray.
  2. Beat together cake mix, water, champagne, oil, and eggs. Once combined, stir in 2 teaspoons lemon zest. Pour into pan.
  3. Bake for 17 to 23 minutes, or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour {or refrigerate overnight}.
  4. Take cake out of freezer, remove cake from pan using foil. Using a knife, level the top of the cake. Cut the cake in half horizontally so the cake has 2 layers.


  1. In stainless steel or glass bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent curdling), until the mixture become thick (like sour cream or hollandaise sauce). This will take about 10 minutes.
  2. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately – so a skin doesn't form.
  3. Once curd thickens and cools mix 1/4 cup curd with sour cream until combined and smooth.


  1. In a medium bowl, mix powdered sugar, melted butter, and lemon juice until well blended.


  1. Cut out 24 circles from the sheet cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
  2. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake. Top with sprinkles if desired, or lemon peel curls.


Mini Lemon Champagne Cakes 2

Recipe thoughts:
I would totally make cupcakes instead of a sheet cake next time.  I had lots of cake scraps – I saved them for later – but you’ll get more cakes with a cupcake method.  
The icing with thicken if you let it sit for too long.  That’s fine, the icing just won’t run down the sides of the cake…like mine.


  1. says

    I love that you love cooking with booze. These look fabulous! Along with alcohol, I also love cooking with lemon, which is why I jumped at the chance to join in this round of Get Your Chef On. Thanks for co-hosting this challenge. Looking forward to seeing what everyone makes!

  2. says

    Yum! Yum– oh did you miss that? YUM! These look like something that needs to be in this mouth, right now. DANG IT THAT WE LIVE SO FAR! Looks like I am going to have to make them- that's it! 🙂 Awesome job Julie! I love our little challenge- so so fun!

  3. says

    Those look so tasty! I'm so excited today's the day 🙂 I had to force myself to finish and post mine before I let myself look around at everyone else's posts. Thanks for hosting this awesome challenge, and I can't wait to see what the next secret ingredient is.

  4. says

    Okay, you totally have to be a long lost sister of mine! I too have an affinity for food & alcohol, especially together! These look amazing! I am totally going to make these for my next get together! Thanks for sharing and for being a great host!!

  5. says

    You're so cute Monica! I'm glad you got yuor post up. 🙂 I made myself post my recipe before blog hopping too. I hope you're having a super day!!

  6. says

    These look outstanding. Do you have any left for a little taste tomorrow??? Pretty Please with sugar on top? Can't wait to see you and the boys : )

  7. says

    I dont think there is anything better than lemon… except maybe champagne! Great challenge! It's so much fun!!


  8. says

    Ok so I have a TON of sour cream left over from holiday baking, champagne from holiday celebrations, and a veritable truck load of lemons (from my sister's boyfriend's mother… who is Thai. Apparently it's a tradition?) Anyway, This is perfect! My curd is cooling, this is the first icing I haven't screwed up, AND my cupcakes look really cute. I have some lemon sprinkles that I'm going to add after I ice them. I'm really excited about these. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *