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Mini Lemon Pound Cakes
2 hr 0 min
cup butter or margarine, softened
oz (half of 8-oz package) cream cheese, softened
cups granulated sugar
cups Gold Medal™ all-purpose flour
teaspoons grated lemon peel
tablespoons fresh lemon juice
cup powdered sugar
Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
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.
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.
Drizzle these baby cakes with a simple lemon glaze for an over-the-top lemony experience.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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