Mini Lemon Pound Cakes Recipe

The lemon flavour of these bite-sized Mini Lemon Pound Cakes is absolutely irresistible! 


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 mini muffin cups. Mix flour, zest, and salt. Set aside. 

Step 1


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

Step 2

Lower mixer speed. Add flour mixture slowly, mixing just until combined. Fill each prepared muffin cup 3/4 full with 1 & 1/4 tablespoons of batter.  

Step 3

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

Step 4

MAKE GLAZE: Mix confectioners' sugar, lemon juice, zest, and 1 tablespoon milk. Stir smooth. Add milk slowly until the glaze is thick but pourable. 

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. 

Step 6

Strawberry Sheet Cake Recipe 

See Also

See Also