Description
Delightful mini lemon pound cake bites bring sunshine to your dessert table with zesty Mediterranean charm. Compact, moist morsels deliver incredible flavor that sparks joy in each delicate bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 ½ cups (300g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 4 ounces (113g) cream cheese, at room temperature
- 1 ½ cups (180g) all-purpose flour
Citrus Components:
- 2 teaspoons lemon zest (from 1 medium lemon)
- 2 tablespoons lemon juice (from 1 medium lemon)
Additional Ingredients:
- ¼ teaspoon salt
Glaze Ingredients:
- 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
- Assemble all baking tools and prepare the mini muffin pan by coating with cooking spray or inserting paper liners. Preheat the oven to 350F (175C), ensuring an even temperature for consistent baking.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry ingredient base with no lumps.
- Utilize an electric mixer to thoroughly cream butter and sugar until the mixture transforms into a light, airy, and pale consistency, which typically requires 3-4 minutes of continuous blending.
- Incorporate eggs individually into the butter-sugar mixture, mixing thoroughly after each addition to maintain a smooth texture. Gently fold in vanilla extract, lemon zest, and lemon juice, distributing the citrus flavors evenly throughout the batter.
- Gradually introduce the dry ingredient mixture into the wet ingredients, alternating with milk. Fold gently to maintain the batter’s delicate structure, ensuring ingredients are just combined without overmixing.
- Carefully distribute the batter into mini muffin cavities, filling each approximately three-quarters full to allow proper rising during baking.
- Place the pan in the preheated oven and bake for 12-15 minutes, monitoring for a golden exterior and checking doneness with a toothpick that should emerge clean when inserted into the center.
- Remove from oven and allow cakes to rest in the pan for several minutes, then transfer to a wire cooling rack to cool completely, preserving their delicate texture and preventing moisture accumulation.
Notes
- Swap butter with coconut oil for a dairy-free version that maintains moisture and adds subtle tropical notes.
- Use gluten-free flour blend to make these bites suitable for those with wheat sensitivities, ensuring the same tender crumb texture.
- Enhance lemon flavor by adding a splash of lemon extract alongside zest for an extra bright, zesty punch without altering the cake’s delicate structure.
- Cool cakes completely before glazing to prevent runny icing and achieve that perfect, smooth lemon drizzle finish that sets beautifully on top of the mini pound cake bites.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 248
- Sugar: 28g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg