Mini Lemon Pound Cakes
Sept 15, 2021 0:18:04 GMT -5
Post by maybetoday on Sept 15, 2021 0:18:04 GMT -5
MINI LEMON POUND CAKES
yield 48 MINI CAKES
prep time 25 MINUTES
cook time 18 MINUTES
total time 43 MINUTES
INGREDIENTS
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 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
TO MAKE THE CAKES:
Preheat oven to 350°F. Grease 48 mini muffin cups.
Whisk together the flour, zest, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice..
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. (Use a #50 scoop for best results.)
Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.
Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. Stir until smooth.
Add more milk, a small amount at a time, until the glaze is thick but pourable.
Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any excess glaze to drip off of the cakes. Allow the glaze to set before serving.
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yield 48 MINI CAKES
prep time 25 MINUTES
cook time 18 MINUTES
total time 43 MINUTES
INGREDIENTS
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 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
TO MAKE THE CAKES:
Preheat oven to 350°F. Grease 48 mini muffin cups.
Whisk together the flour, zest, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice..
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. (Use a #50 scoop for best results.)
Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.
Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. Stir until smooth.
Add more milk, a small amount at a time, until the glaze is thick but pourable.
Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any excess glaze to drip off of the cakes. Allow the glaze to set before serving.
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