MINI LEMON POUND CAKES
INGREDIENTS
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 eggs
- 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
INSTRUCTIONS
TO MAKE THE CAKES:
- Preheat oven to 350°F. Grease 48 mini muffin cups.
- Whisk together the flour, zest, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice..
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. (Use a #50 scoop for best results.)
- Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.
- Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
TO MAKE THE GLAZE:
- Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. Stir until smooth.
- Add more milk, a small amount at a time, until the glaze is thick but pourable.
- Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any excess glaze to drip off of the cakes. Allow the glaze to set before serving.
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