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