Mini Lemon Pound Cakes

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

  • Prep Time 25 min
  • Total Time 2 hr 0 min
  • Servings 60

Ingredients

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.

Expert Tips

Drizzle these baby cakes with a simple lemon glaze for an over-the-top lemony experience.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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