Best 4 Small Lemon Pound Cake Recipes
Indulge your sweet cravings with our delightful Lemon Pound Cake, a classic treat that offers a burst of citrusy goodness in every bite. This timeless recipe yields a moist, tender crumb and a vibrant lemon flavor that dances on your palate. It's the perfect accompaniment to your morning coffee, afternoon tea, or as a special dessert to share with loved ones.
In this comprehensive guide, we'll take you through two variations of this beloved cake: a classic Lemon Pound Cake and a decadent Lemon Pound Cake with Glaze. Both recipes are easy to follow and require simple ingredients that you likely already have in your pantry. We'll provide step-by-step instructions, helpful tips, and essential baking techniques to ensure your Lemon Pound Cake turns out perfect every time.
Our classic Lemon Pound Cake recipe delivers a straightforward approach to this timeless treat. With a few pantry staples like all-purpose flour, sugar, butter, eggs, and of course, fresh lemons, you'll create a moist and flavorful cake that will remind you of cozy bakeries and warm kitchens.
For those who love an extra touch of sweetness and shine, our Lemon Pound Cake with Glaze takes it to the next level. This recipe features a luscious lemon glaze that adds a glossy finish and an extra burst of citrusy flavor. It's the perfect finishing touch to elevate your cake from ordinary to extraordinary.
Whether you're a seasoned baker or just starting your culinary journey, our Lemon Pound Cake recipes are designed to guide you towards success. With detailed instructions, helpful tips, and our unwavering support, you'll be able to create a delicious and visually stunning Lemon Pound Cake that will impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!
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.
SMALL LEMON POUND CAKE
I originally got this recipe back in the late 1970's or early 80's in an old cookbook. It makes a delicious and moist pound cake. The first time that I made this recipe in my oven, it burned so I've adjusted the temperature and baking time accordingly. If your oven is on the cooler side, you could follow the original baking...
Provided by Elaine Bovender
Categories Cakes
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees. Place a piece of parchment paper in the bottom of a 9" loaf pan, then grease and flour the pan & paper. Set aside.
- 2. Beat butter, sugar and salt until well mixed. Add eggs one at a time, beating well after each addition. Cream together until light and fluffy.
- 3. Add flour a little at a time and mix by hand after each addition. Do not use a mixer at this point. Stir in lemon juice/zest just until combined. You may use a mixer for no more than 10 seconds at this point, just to make sure you have it mixed thoroughly.
- 4. Bake at 325 for 1 hour and 20 minutes or until toothpick inserted in the center comes out clean. Special note: The original recipe stated to bake at 350 for 55 minutes, but in my oven it burned, so the above temperature and time is adjusted to my oven. Oven temps vary, so use your own judgement.
EASY LEMON POUND CAKE
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Provided by jean1
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together 1 cup sugar and butter.
- Add eggs and 1 tablespoon of lemon juice; mix well.
- Add salt, flour, and baking powder to mixture.
- Add milk.
- Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
- Mix 1/3 cup lemon juice and 1/4 cup sugar.
- Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
- Serve warm or cool.
Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7
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
Tips:
- Use room temperature ingredients: This helps the ingredients blend together more smoothly and evenly, resulting in a lighter and more tender cake.
- Cream the butter and sugar together until light and fluffy: This helps to incorporate air into the batter, which makes the cake rise higher and gives it a more delicate crumb.
- Add the eggs one at a time, beating well after each addition: This helps to prevent the batter from curdling.
- Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use fresh lemon zest: Fresh lemon zest provides the best flavor. If you don't have fresh lemon zest, you can use dried lemon zest or lemon extract, but the flavor will not be as pronounced.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is fully baked.
- Let the cake cool completely before glazing: This helps the glaze to set properly.
Conclusion:
This small lemon pound cake is a delicious and easy-to-make treat that is perfect for any occasion. It is moist, flavorful, and has a delicate crumb. The glaze adds a touch of sweetness and tartness that perfectly complements the lemon flavor. Whether you are a beginner baker or an experienced pro, this cake is sure to impress.
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