Description
Mini Lemon Pound Cake Bites are delightful, bite-sized treats infused with fresh lemon flavors, perfect for a refreshing dessert.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C).
- Grease mini muffin pans or mini bundt pans with non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, lemon zest, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Spoon the batter into the prepared mini muffin or bundt pans, filling each cavity about two-thirds full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
- In a bowl, whisk together the confectioners’ sugar, lemon juice, lemon zest, and enough milk to achieve a pourable consistency.
- Once the cakes are completely cooled, drizzle the lemon glaze over the top of each mini cake.
- Allow the glaze to set before serving.
Notes
- For an extra burst of lemon flavor, consider adding a teaspoon of lemon extract to the batter.
- These mini cakes can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer a thicker glaze, reduce the amount of milk used.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg