Mini Lemon Pound Cakes Recipe :-In addition to being dense and rich, these Mini Lemon Pound Cakes are bursting with the robust flavor of lemon. They are the ideal bite-sized morsel!
Mini Lemon Pound Cakes Recipe
INGREDIENTS:
FOR THE CAKES:
- 1 and a half cups (180 grams) all-purpose flour powder
- 2 teaspoons of lemon zest, taken from one lemon of medium size
- a quarter of a teaspoon of salt
- 3/4 cup = 170 grams 113 grams of cream cheese, 4 ounces of unsalted butter, and the cream cheese should be at room temperature.
- One and a half cups (three hundred grams) the sugar in granules
- Three huge eggs
- 2 teaspoons of lemon juice harvested from one lemon of medium size
FOR THE GLAZE:
- 2 cups of confectioners’ sugar, sifted, totaling 220 grams
- 2 teaspoons of lemon juice harvested from one lemon of medium size
- 2 teaspoons of lemon zest, taken from one lemon of medium size
- two to three teaspoons of milk
INSTRUCTIONS:
TO MAKE THE CAKES:
- Bake at 350 degrees Fahrenheit. 48 small muffin cups should be greased.
- To combine the flour, zest, and salt, whisk them together. Put aside for later.
- The butter, cream cheese, and sugar should be beaten together with an electric mixer set to medium speed until the mixture is frothy and light.
- One egg at a time, stirring thoroughly after each addition, add the eggs to the mixture. Add the lemon juice and mix well.
- Reduce the speed of the mixer to a low setting. Mix the flour mixture in a slow and steady manner until it is completely incorporated.
- Divide the batter among the muffin cups that have been prepared, using approximately one and a quarter tablespoons of batter per cup to fill each cup to a level that is approximately three quarters full. (If you want the greatest results, use a scoop size of #50.)
- Cook for fifteen to eighteen minutes, or until a pick that is put into the center of the cake comes out clean.
- Wait ten minutes for the pan to cool down. Following that, place the cakes on a wire rack so that they can cool entirely.
TO MAKE THE GLAZE:
- In a mixing bowl, combine the confectioners’ sugar, lemon juice, lemon zest, and one tablespoon of milk respectively. Stir until the mixture is completely smooth.
- Until the glaze is thick but still pourable, gradually add more milk, starting with a small bit at a time.
- One way to glaze cakes that have been allowed to cool is to either spoon the glaze over the cake or dip the tops of the cakes into the glaze. Prepare
- the cakes by placing them on a wire rack that is placed on top of a sheet of wax paper or a sheet pan.
- This will allow any extra glaze to evaporate from the cakes. Before serving, wait for the glaze to completely set.
HOW TO MAKE MINI LEMON POUND CAKES:
1 . Prepare.
- Begin by preheating your oven to 350 degrees Fahrenheit and then, using butter or nonstick spray, grease 48 mini muffin cups.
2 . Whisk dry ingredients.
- Put the flour, zest, and salt into a large bowl and mix them together until they are all combined.
3 . Beat the wet ingredients.Â
- Butter, cream cheese, and sugar should be mixed together in a separate big bowl using an electric mixer set to medium speed. The mixture should be beaten until it is frothy and light. The eggs should be beaten in one at a time, and then the lemon juice should be added.
4 . Combine wet and dry ingredients.
- Reduce the speed of the mixer to a low setting and pour the flour mixture into the wet components in a gradual and steady manner. Continue to mix until the ingredients are almost completely mixed.
5. Fill the muffin cups.
- The batter should be distributed evenly among the muffin cups that have been prepared, with approximately one and a quarter tablespoons of batter in each cup.
6 . Bake.
- After placing the muffin tins in the oven, bake the cakes for fifteen to eighteen minutes, or until a toothpick that is inserted into the middle of a cake comes out thoroughly clean.
7 . Cool.
- After allowing the cakes to cool for ten minutes in the pan, remove them with care and place them on a wire rack to complete cooling.
8 . Make the glaze
- The confectioners’ sugar, lemon juice, lemon zest, and one tablespoon of milk should be mixed together in a small bowl and stirred until the mixture is evenly distributed. By adding additional milk, one tablespoon at a time, the glaze will become pourable while maintaining its thickness.
9 . Glaze the cakes.
- To apply the glaze to the cakes, either spoon it over them or dip the tops of the cakes into the glaze. With a sheet of wax paper placed on top of a wire rack, place the cakes on the rack so that any excess glaze that drips from them may be collected. Wait until the glaze has hardened before serving.
