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A slice of Lemon Dutch Baby with lemon curd dripping on the side
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5 from 4 votes

Lemon Dutch Baby for Two

This Lemon Dutch Baby for two is a small batch recipe that’s perfect for you and your sweetheart to enjoy on a slow weekend morning. Served with homemade lemon curd and fresh berries, it is sweet, tart, and refreshing.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, German
Servings: 2 people
Calories: 451kcal
Author: Trang


For the dutch baby

  • 1/2 cup all purpose flour
  • 3 tablespoon granulated sugar
  • zest of 1 lemon
  • 1/8 teaspoon kosher salt
  • 2 large egg
  • 1/2 cup whole milk
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoon unsalted butter - divided

For toppings


  • Preheat the oven to 425°F along with the cast iron pan.
  • Melt half of the butter in the microwave for 30 seconds.
  • Add sugar and lemon zest to a small mixing bowl and mix together with a whisk or rub with your fingers to release the lemon oil.
  • In the same bowl, add flour and salt and mix together thoroughly with a whisk.
  • Transfer the flour mixture to a food processor, and add eggs, milk, vanilla and the melted butter.
  • Process until everything is thoroughly combined, about 30 seconds to 1 minute.
  • Add the rest of the butter to the hot cast iron pan, swirl around to coat the bottom and the side completely.
  • When all the butter has melted, add the batter to the pan and put it back into the oven.
  • Bake for 20 minutes without opening the oven door to allow the dutch baby to completely puff up.
  • Serve with fresh berries, lemon curd and powder sugar.


Serving: 184g | Calories: 451kcal