Mini Lemon Pound Cakes

Mini Lemon Pound Cakes

Enjoy these citrus flavored mini pound cakes sprinkled with sugar – a perfect baked dessert.

Prep Time

25

Minutes

Total Time

2:00

Hrs:Mins

Makes

60

servings

3/4
cup butter or margarine, softened
4
oz (half of 8-oz package) cream cheese, softened
1 1/2
cups granulated sugar
3
eggs
1 1/2
cups Gold Medal® all-purpose flour
1/8
teaspoon salt
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
1/4
cup powdered sugar
  1. Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
  2. 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.
  3. 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.
Makes 60 servings (1 cake)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
Drizzle these baby cakes with a simple lemon glaze for an over-the-top lemony experience.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • Total Fat 3g
      • (Saturated Fat 2g,),
    • Sodium 35mg;
    • Total Carbohydrate 8g
      • (Dietary Fiber 0g,
    • Protein 0g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Other Carbohydrate;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.