Mini Lemon Pound Cakes

Mini Lemon Pound Cakes
120 min.
60
63kcal

Suggestions


Indulge in the delightful world of Mini Lemon Pound Cakes, a perfect treat for any occasion! These charming little cakes are not only visually appealing but also bursting with zesty lemon flavor that will tantalize your taste buds. With a light and fluffy texture, each bite offers a harmonious balance of sweetness and citrus, making them an ideal dessert for gatherings, parties, or simply a cozy afternoon snack.

What makes these mini pound cakes truly special is their versatility. They are easy to prepare and can be enjoyed by everyone, from kids to adults. The recipe yields an impressive 60 servings, making it perfect for large gatherings or for stocking up your dessert table. Plus, with only 63 calories per cake, you can indulge without the guilt!

Imagine the aroma of freshly baked lemon cakes wafting through your kitchen, inviting friends and family to gather around. The combination of creamy butter, rich cream cheese, and the bright notes of lemon creates a delightful symphony of flavors that will leave everyone craving more. Whether you choose to serve them plain or dusted with powdered sugar, these mini lemon pound cakes are sure to impress and satisfy any sweet tooth.

So, roll up your sleeves and get ready to bake a batch of these irresistible treats that are sure to become a favorite in your household. Your journey to lemony bliss starts here!

Ingredients

  • 0.8 cup butter softened
  • oz cream cheese softened (half of 8-oz package)
  • 1.5 cups granulated sugar 
  •  eggs 
  • 1.5 cups flour all-purpose
  • 0.1 teaspoon salt 
  • teaspoons lemon zest grated
  • tablespoons juice of lemon fresh
  • 0.3 cup powdered sugar 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle cakes with powdered sugar before serving.

Nutrition Facts

Calories63kcal
Protein4.66%
Fat44.94%
Carbs50.4%

Properties

Glycemic Index
2.87
Glycemic Load
5.24
Inflammation Score
-1
Nutrition Score
0.88086955913383%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
0.07mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:62.87kcal
3.14%
Fat:3.19g
4.91%
Saturated Fat:0.93g
5.81%
Carbohydrates:8.05g
2.68%
Net Carbohydrates:7.96g
2.9%
Sugar:5.58g
6.2%
Cholesterol:10.09mg
3.36%
Sodium:40.79mg
1.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.74g
1.49%
Vitamin A:138.82IU
2.78%
Selenium:1.93µg
2.76%
Vitamin B2:0.03mg
1.89%
Folate:7.06µg
1.76%
Vitamin B1:0.03mg
1.75%
Manganese:0.02mg
1.12%
Iron:0.19mg
1.05%
Phosphorus:10.45mg
1.05%