Mini Lemon Pound Cakes Recipes

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

MINI LEMON POUND CAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.

MINI LEMON BUNDT CAKES

Steps:

• Preheat oven @325 degrees F. In a large mixing bowl, combine flour, baking powder, and salt. Sift the dry ingredients. Sifting is a way of aerating your flour and making sure that there are no large lumps. If there are leftover lumps, press them against the strainer and sieve. Set it aside.
• Using a stand mixer, cream sugar and butter well blended.
• Add cream cheese and mix until the mixture is pale yellow, light, and fluffy
• To avoid the eggy smell in your cake - add eggs one at a time.
• Beat on LOW setting until it blends in the batter, then add the other one.
• Add lemon zest. Lemon zest is essential in this recipe, and please do not replace this. Please do not use the white part of the lemon because that has a strong bitter taste.
• Pour in vanilla essence and yogurt.
• Add oil.
• Now, add the dry ingredients to the bowl of wet ingredients.
• Alternate the process - flour-milk-flour-milk, mixing well in between.
• The batter should be of dropping consistency, so add water accordingly.
• Pour the batter into the greased pan. Tap the pan a couple of times on the counter to release any trapped air.
• Bake mini cakes in the preheated for 35-40 minutes. Baking times may vary depending on your oven. Allow the mini cakes to cool for 10- 12 minutes before transferring onto a cooling rack. While the mini bundt cakes are cooling, let's prepare the glaze for a slight extra taste and sweetness.
• To make the glaze - Mix the powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until it thickens. Let the mini cakes cool completely before drizzling the lemon glaze over them.
• Finally, dress the glazed mini lemon cakes with the freshly-grated lemon zest, slice, and enjoy!

LEMON DROP MINI CAKES

Steps:

• Spray mini muffin pans with non-stick spray; set aside.
• Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
• Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
• Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
• Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
• Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

MINI ICED LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer, cream together coconut oil and sugar on medium speed. Add eggs one at a time, mixing on low speed in between.
• Add yogurt, lemon zest, and lemon juice and mix.
• In a separate bowl, whisk together flour, salt, baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not over mix.
• Divide the batter evenly between three greased mini loaf pans.
• Bake for about 40 minutes, checking for doneness by inserting a toothpick into the center of the loaf. The toothpick should come out with a few crumbs attached but no wet batter.
• Remove the pound cake loaves from oven and let the cool in the pan for 10 minutes. Then remove loaves from the baking pans, and allow to cool on a wire rack while you make the icing.
• Whisk the icing together until smooth, adding just enough milk to bring it together. You want it to be almost as thick as toothpaste. Spread it over the slightly warm loaves and allow it to drip over the sides. The icing will harden within 10 minutes.

MINI GLAZED LEMON CAKES

Steps:

• For cakes, brush six (1-cup) Prep Bowls with 1 tbsp of the butter; sprinkle evenly with sugar. Thinly slice one of the lemons using Ultimate Mandoline fitted with thin slicing blade. Remove any seeds from lemon slices and place one slice into bottom of each bowl; set bowls aside.Zest remaining lemon using Microplane® Adjustable Fine Grater to measure 1 tbsp zest; set lemon aside for glaze. Place remaining 1 tbsp butter into Classic Batter Bowl; microwave on HIGH 15-20 seconds or until melted. Add lemon zest, cake mix, egg and sour cream; whisk 1 minute or until smooth. Scoop batter evenly into prepared bowls. Place bowls in a circle on microwave turntable. Microwave on HIGH 4-5 minutes or until wooden pick inserted in centers comes out clean. Carefully remove cakes from microwave using Chef's Tongs; cool in bowls 5 minutes.Meanwhile, for glaze, juice reserved lemon to measure 2 tbsp juice. Melt butter in (2-cup) Easy Read Measuring Cup. Stir in lemon juice and sugar; microwave on HIGH 30-60 seconds or until boiling.To serve, gently tap sides of bowls to release cakes; invert cakes onto Cutting Board. Transfer cakes to serving plates using Mini-Serving Spatula. Drizzle glaze over cakes. Garnish with lemon knots, if desired.

MINI LEMON BLUEBERRY CAKES

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.