Mini Lemon Pound Cakes Recipe

Thick Brush Stroke

The Mini Lemon Pound Cakes are thick, rich, and taste great with lemon. They're just the right size! These little Mini Lemon Pound Cakes taste great with lemon!  

Ingredient

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FOR THE CAKES: – 1 & 1/2 cups (180g) all-purpose flour – 2 teaspoons lemon zest (from 1 medium lemon) – 1/4 teaspoon salt – 3/4 cup (170g) unsalted butter, softened – 4 ounces (113g) cream cheese, at room temperature – 1 & 1/2 cups (300g) granulated sugar – 3 large egg – 2 tablespoons lemon juice (from 1 medium lemon) FOR THE GLAZE: – 2 cups (220g) confectioners' sugar, sifted – 2 tablespoons lemon juice (from 1 medium lemon) – 2 teaspoons lemon zest (from 1 medium lemon) – 1 to 2 tablespoons milk

MAKE CAKES: Preheat oven to 350°F. Oil 48 small muffin cups. Mix flour, zest, and salt. Set aside.  

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Step 1

Instructions

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Beat butter, cream cheese, and sugar until frothy with a medium-speed electric mixer. After adding each egg, stir well. Stir in lemon juice.  

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Step 2

Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Fill each prepared muffin cup 3/4 filled with 1 & 1/4 tbsp of batter. Use a 50 scoop for optimal results. 

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Step 3

Bake 15–18 minutes until a pick inserted into the center comes out clean. Let cool 10 minutes in pan. Transfer the cakes to a wire rack to finish cooling. 

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Step 4

To make the glaze, mix confectioners' sugar, lemon juice, zest, and 1 tablespoon of milk. Stir smooth. Add milk slowly until the glaze is thick yet pourable.

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Step 5

Spoon or dip the tops of cooled cakes in glaze. Place the cakes on a wire rack over wax paper or a sheet pan to drain excess glaze. Let glaze set before serving.  

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Step 6

Floral Separator

Also see

Peanut Butter Blossoms Recipe