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Lemony Petit Fours Recipe

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3.8 from 4 reviews

Lemony Petit Fours are delightful bite-sized cakes perfect for any Southern party or special occasion. These tender layers of lemon-infused cake are filled with zesty lemon curd, topped with creamy almond buttercream, and finished with a smooth, glossy glaze. Each petit four is beautifully decorated with a drizzle of white glaze, creating an elegant and delicious treat that melts in your mouth.

Ingredients

Cake:

  • 1 3/4 cups all-purpose flour (about 7 1/2 oz.)
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/8 tsp. baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/2 cup whole buttermilk, at room temperature
  • 2/3 cup lemon curd
  • 1 tsp. lemon zest

Buttercream:

  • 1/4 cup unsalted butter, softened
  • 1 1/4 cups powdered sugar (5 oz.), divided
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. table salt
  • 1/4 tsp. almond extract
  • 1 1/2 Tbsp. whole buttermilk

Glaze:

  • 6 cups powdered sugar (24 oz.)
  • 1/2 cup hot water
  • 1/3 cup light corn syrup
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. table salt
  • 1/4 tsp. almond extract
  • 2 Tbsp. powdered sugar (for white drizzle)
  • Food coloring (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F and line a 13 x 9–inch quarter sheet pan with parchment paper to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until evenly combined.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar at medium speed with an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes. Scrape the bowl sides occasionally.
  4. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla and almond extracts until just combined.
  5. Combine Batter: With the mixer at low speed, alternate adding the flour mixture and whole buttermilk to the butter mixture, beginning and ending with the flour mixture, until fully combined. The batter will be thick.
  6. Bake the Cake: Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in the center comes out clean.
  7. Cool Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Use two spatulas to lift the cake (still on the parchment) out of the pan and place it on a wire rack to cool completely, about 35 to 45 minutes.
  8. Split Cake Layers: Place another rack or a flexible cutting board on top of the cake, invert it, and carefully remove the parchment paper. Turn the cake right side up again. Using a long serrated knife, cut the cake horizontally into two even layers. Lift off the top layer gently using two spatulas.
  9. Fill with Lemon Curd: Mix the lemon curd with the lemon zest then spread this mixture evenly over the bottom cake layer. Carefully replace the top layer over the lemon curd filling.
  10. Make Buttercream: Beat the butter in a medium bowl on medium-low speed until smooth and creamy. Gradually add 1 cup of powdered sugar on low speed until smooth. Beat in vanilla and almond extracts, then buttermilk. Add remaining 1/4 cup powdered sugar and beat on medium speed until creamy and smooth.
  11. Frost Cake: Spread the buttercream evenly over the top of the cake and place the cake in the freezer for 1 hour to set.
  12. Prepare Glaze: In a large saucepan, bring water to a simmer. In a heatproof bowl, whisk together 6 cups powdered sugar, hot water, corn syrup, vanilla extract, salt, and almond extract until smooth. Remove 1/3 cup of glaze, stir in the remaining 2 tablespoons powdered sugar and set it aside for later. Add food coloring to the large bowl of glaze if desired. Heat the glaze over simmering water maintaining a temperature of 90 to 95°F.
  13. Trim and Cut Cake: Remove the cake from the freezer. Using a large straight-sided knife, trim off all four sides to form an even rectangle. Cut the cake into 1 1/4- to 1 1/2-inch squares.
  14. Glaze Petit Fours: Cover a large countertop area with parchment or wax paper and place two cooling racks on top. Using two forks (one with middle tines broken off if plastic) hold a cake square over the bowl of glaze and ladle glaze all over the cake, coating all sides. Let excess drip off, scrape the fork, then transfer the glazed cake onto a cooling rack. Repeat with all squares, spacing them for drying. Rewarm glaze as needed to maintain temperature.
  15. Let Glaze Set and Decorate: Allow glaze to set for 30 minutes. Then scrape reserved white glaze into a small zip-top bag, snip a tiny hole in one corner, and drizzle white glaze over the petit fours for decoration. Allow the petit fours to set completely, at least 1 1/2 hours or up to 6 hours, before serving.

Notes

  • Use room temperature ingredients for best mixing results and texture.
  • Carefully handling the cake with spatulas during cooling and layering helps prevent cracking.
  • The glaze temperature is important for smooth coating and should be kept warm over simmering water.
  • If glaze thickens while glazing, rewarm it gently to 90-95°F to restore consistency.
  • Storing petit fours in a cool, dry place is recommended; refrigerate if made ahead for longer freshness.
  • Food coloring in glaze is optional and can be adjusted for different occasions or themes.

Find it online: https://marthatasty.com/lemony-petit-fours-recipe/