Best 4 Mini Lemon Pound Cakes Recipes
Indulge in the exquisite flavors of these delectable Mini Lemon Pound Cakes, a symphony of zesty citrus and moist, tender crumb. These bite-sized treats are perfect for any occasion, whether it's a cozy brunch with loved ones or an elegant tea party. The classic fusion of lemon and sugar creates a burst of refreshing tanginess, while the velvety smooth texture of the pound cake base melts in your mouth.
This article presents a collection of three distinct Mini Lemon Pound Cakes recipes, each offering a unique twist on this timeless classic. The first recipe, "Classic Mini Lemon Pound Cakes," stays true to the traditional flavor profile, delivering a perfect balance of sweetness and tartness. The second recipe, "Lemon Blueberry Mini Pound Cakes," incorporates juicy blueberries for an extra layer of fruity goodness, resulting in a delightful burst of flavor in every bite. Last but not least, the "Lemon Poppy Seed Mini Pound Cakes" introduce a delightful textural contrast with the addition of poppy seeds, creating a captivating symphony of flavors and textures.
No matter your preference, these Mini Lemon Pound Cakes are sure to satisfy your sweet cravings. With their compact size, they are perfect for portion control or serving at gatherings, allowing you to indulge without overindulging. The detailed instructions and helpful tips provided in each recipe ensure that even novice bakers can achieve perfect results. So, prepare to embark on a culinary journey filled with zesty citrus aromas and tantalizing flavors as you explore the world of Mini Lemon Pound Cakes.
LEMON DROP MINI CAKES
Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!
Provided by Lil' Luna
Categories Dessert
Time 27m
Number Of Ingredients 15
Steps:
- Spray mini muffin pans with non-stick spray; set aside.
- Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
- Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
- Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
- Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
- Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
Nutrition Facts : Calories 62 kcal, Carbohydrate 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 57 mg, Sugar 7 g, ServingSize 1 serving
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
MINI LEMON POUND CAKES
Enjoy these citrus flavored mini pound cakes sprinkled with sugar - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
- In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups.
- Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as bright.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cakes lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Be sure to sift the flour before adding it to the batter. This will help to ensure that the cakes are light and airy.
- Do not overmix the batter. Overmixing can make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cakes.
- Let the cakes cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These mini lemon pound cakes are a delicious and easy-to-make treat. They are perfect for any occasion, from a simple afternoon snack to a special dessert for a party. With their bright lemon flavor and delicate texture, these cakes are sure to be a hit with everyone who tries them.
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