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Mini Lemon Pound Cakes

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Mini Lemon Pound Cakes
  • Prep 25 min
  • Total 2 hr 0 min
  • Servings 60
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Enjoy these citrus flavored mini pound cakes sprinkled with sugar – a perfect baked dessert.
Updated May 2, 2013

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Drizzle these baby cakes with a simple lemon glaze for an over-the-top lemony experience.

Nutrition

60 Calories, 3g Total Fat, 0g Protein, 8g Total Carbohydrate

Nutrition Facts

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