Mini Pound Cakes with Lemon Glaze
Yield: 12-16 mini cakes
Cook Time: 15-20 minutes
Tips: May be prepared as 1 whole pound cake using a bundt cake pan.
Suggestion: Delicious served with coffee or hot tea.
These Mini Pound Cakes with Lemon Glaze are as tasty and fun as they look!
Just like other pound cakes, these little cakes have a chewier and slightly more dense texture than traditional light and fluffy cakes, making them conveniently easy to pick up and eat with your hands. These cakes are made with freshly squeezed lemon juice, giving them a mild lemon flavor, while the glaze topping, also made with fresh lemon juice and confectioner's sugar, gives them the perfect combination of a sweet and citrusy tart flavor. (Note: If you prefer a less tart glaze, you can make the glaze using water or milk instead of the lemon juice.) If you'd like to add a little color to the glaze, simply stir in a few drops of yellow food coloring until you reach the desired tint. These miniature cakes bake very quickly and are great with coffee or tea.
Recipe▼
Ingredients
- Cake
- 1 cup butter
- 2 cups granulated sugar
- 2 1/4 cups sifted all-purpose flour
- 6 eggs
- juice of one lemon
- 1 teaspoon vanilla extract
- dash of salt
- Glaze
- 1 1/2 cups confectioners' sugar
- 2 1/2 to 3 tablespoons lemon juice (1 to 2 lemons)
- 2 tablespoons butter, melted
Directions
Cake
Preheat oven to 375° F.
In an electric mixer bowl, beat together butter and sugar until creamy. Add flour and eggs alternately (one egg at a time) to creamed mixture and mix until thoroughly blended. Add lemon juice, vanilla, and salt and mix again until fully blended, scraping sides and bottom of bowl to incorporate all ingredients.
Pour 1/3 cup of mixture into individual bundt cake pan cups that have been greased with butter or oil (or sprayed with nonstick spray) and dusted with flour. Bake for 15-20 minutes. Allow to cool for 1-2 minutes in pan and then turn pan over and allow cakes to fall onto a cooling rack. Drizzle glaze (recipe follows) over the cakes after they have slightly or completely cooled. (Note: Drizzling glaze over cakes while still slightly warm will allow glaze to melt into the cakes, while drizzling over completely cooled cakes will tend to keep the glaze on the exterior of the cakes.)
Store at room temperature in air-tight container.
Glaze
In a small mixing bowl, whisk the confectioners' sugar, lemon juice and butter until smooth. If the glaze seems too thick to drizzle, whisk in small additional amounts of lemon juice until you reach desired consistency.
