Ah, nothing like a little lemony dessert to add a ray of sunshine into a gloomy winter day. I’ve been crazing a citrusy sweet for days and finally gave in to my yearning and whipped up a batch of Mini Lemon Pound Cakes. I didn’t have a recipe, so I made this one up as I went along. They were the perfect end to a long day. Enjoy!
Mini Lemon Pound Cakes
1/4 pound butter (1 stick), softened
1/2 cup sugar
1 cup flour
1/4 teaspoon baking powder
zest of one lemon
1 tablespoon lemon juice
For Lemon Glaze:
1/2 cup powdered sugar
1/4 teaspoon lemon zest
2 tablespoons lemon juice
Preheat oven to 350 degrees. Spray a miniature bundt cake pan with nonstick spray with flour or line a 12-cup cupcake pan with foil or paper liners.
In a large mixing bowl, mix together butter and sugar until fluffy. Add eggs one at a time. Gradually add flour and baking powder and mix until fully combined. Stir in zest and lemon juice.
Spoon batter into prepared pan and bake until toothpick inserted in center of cakes comes out clean, 15-17 minutes. Invert cakes onto cooling rack and let cool to room temperature. (If using cupcake pan, do not invert. Simply remove cupcakes from cupcake pan.)
While cake is baking, prepare glaze. Combine all glaze ingredients in a small bowl, whisking until well combined. Set aside.
Once cakes are completely cool, place a sheet tray under cooling rack to catch excess glaze. Use a spoon to drizzle the glaze over each cake. Let cupcakes sit for about 10 minutes, until glaze firms up.
Makes 12 mini bundt cakes or 12 cupcakes.
© Chef Danielle Turner and How to Boil an Egg blog, 2009