Mini Lemon Pound Cakes

Popular
Mini Lemon Pound Cakes
120 min.
60
63kcal

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Indulge in the delightful world of Mini Lemon Pound Cakes, a dessert that perfectly balances sweetness and tanginess in every bite. These charming little treats are not only a feast for the eyes but also a crowd-pleaser, making them an ideal choice for gatherings, parties, or simply a sweet afternoon snack. With a light and fluffy texture, each mini cake is infused with the refreshing essence of fresh lemon juice and zest, creating a burst of citrus flavor that will leave your taste buds dancing.

What makes these Mini Lemon Pound Cakes truly special is their versatility. They are perfect for any occasion, whether you're celebrating a birthday, hosting a tea party, or just looking to satisfy your sweet tooth. Each cake is just 63 calories, allowing you to enjoy a guilt-free treat without compromising on taste. Plus, with a yield of 60 servings, you can easily share these delightful morsels with friends and family.

As you prepare to bake, the aroma of butter and cream cheese blending together will fill your kitchen, setting the stage for a delightful baking experience. The simple yet satisfying process of mixing, baking, and finally dusting with powdered sugar will make you feel like a true pastry chef. So, roll up your sleeves and get ready to impress your loved ones with these irresistible Mini Lemon Pound Cakes that are sure to brighten up any dessert table!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350F.
  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%