; Make the mini cakes: Whisk the flour, baking powder, and salt together in a …  If so, what size pan would you recommend? https://myrecipeconfessions.com/desserts/italian-lemon-pound-cake That’s great, Amanda! ; Easter Bunny Cake – This crave-worthy gem is easier than you think! Print IngredientsFor the cakes: 1 & 1/2 cups (180g) all-purpose flour 2 teaspoons lemon zest (from 1 medium lemon) 1/4 teaspoon salt 3/4 cup (170g) unsalted butter, softened 4 ounces (113g) cream cheese, at room temperature 1 & 1/2 cups (300g) granulated sugar 3 large eggs 2 tablespoons lemon juice (from 1 medium lemon)For the glaze: 2 cups (220g) confectioners' sugar, sifted 2 tablespoons lemon juice (from 1 medium lemon) 2 teaspoons lemon zest (from 1 medium lemon) 1 to 2 tablespoons milkInstructionsTo make the cakes:Preheat oven to 350°F. https://divascancook.com/southern-lemon-pound-cake-recipe-from-scratch Scroll up to Amanda’s comment if you’d like some specifics and see how she had success with that. Allow the glaze to set before serving. This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) If possible, I would wait to glaze them until the day you’re serving them. I would refrigerate if they won’t be eaten within a day or so. Thanks! If this cake inspires the baker in you, here are some other Easter cakes you may enjoy.. I would like to know where you purchased your #50 scoop, I would like to get one. Bake for about 40 minutes, checking for doneness by inserting a toothpick into the center of the loaf. ; Easter Bunny Cake … I like to add mini chips! These little cakes don’t need baking powder or baking soda. With an electric mixer, cream butter and sugar until light and fluffy. Happy baking! Grease and flour pan very well. Find more lemon treats in the Recipe Index. Do these muffins need to be refrigerated? I really, really adore these little cakes. Baked in a small baking dish, this buttery, tender and golden mini cake recipe yields the perfect amount for one or two people. Beat until light and fluffy, about 3 minutes. This is such a refreshing spring and summer dessert. Hi! Sour Cream Lemon Pound Cake. Cake recipe slightly adapted from Betty Crocker. I generally recommend following the manufacturers’ guidelines for substitution. Pour batter into pan. Here’s another: #50 scoop. Copycat Starbucks Lemon Loaf. The result: one of the best, and simplest, cakes you'll ever make. Remove the pound cake … If you want a larger lemon pound cake served in a bundt pan, here are 2 options: Double this recipe, but use 3/4 cup (180g) of sour cream. Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add remaining buttermilk mixture and lemon zest and beat on medium until well blended, 30 seconds. These were so adorable the way you flipped them over fo a different look. ; 7 Up Pound Cake – Sweet and tangy delicious. This lemon loaf cake recipe has been beyond a long time in the making. For the cakes: Adjust oven rack to middle position and heat oven to 350 degrees. Thank you.Â. Cool in pan on wire racks for 10 minutes. They were so delicious cold from the refrigerator. I like to use my mini cookie scoop to fill the cups. Thanks. These mini cakes are made in a 6 inch cake pan or sometimes an 8×8″ square pan and then stacked to make 2 layers. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. You might want to try decreasing the oven temperature to 325°F and baking for 80-90 minutes. In another small bowl, whisk together buttermilk, lemon juice and baking soda. Unless you are intolerant of wheat flours, then start by substituting a portion of the flour and adjust from there. How do you think these would fare in regular muffin cups? Step 2: Cream together butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. These are made in mini muffin/cupcake pans. So handy! If you use too much batter, you’ll get the muffin-top effect which detracts a bit from the look of them. 2 teaspoons lemon zest (from 1 medium lemon), 4 ounces (113g) cream cheese, at room temperature, 2 tablespoons lemon juice (from 1 medium lemon), 2 cups (220g) confectioners' sugar, sifted.  Really the 3 eggs. (Use a. Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean. I’m glad they were a hit for you. I made 3 changes-1)I had 3 cups cake flour on hand. {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Mini Lemon Pound Cakes","author":{"@type":"Person","name":"Jennifer McHenry"},"datePublished":"2019-12-13","recipeYield":48,"description":"These bite-size Mini Lemon Pound Cakes are deliciously lemony! Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe ","position":8,"name":"Cool in the pan for 10 minutes. Lemon Poppy Seed Cake – Moist and summery with a touch of nutty lemon flavor. They were easy and perfect! Hi Jennifer, I made these gluten free, and ended up with an indentation in the top. Sift together the flour, baking powder, baking soda, and salt in a bowl. My Nana & Mom are going to love these with a strawberry compote I also made!🤤🍋🍓💛 Happy Mother’s Day!! Thanks 🙂. ; Pineapple Sheet Cake – Moist, sweet and warm weather ready. Lastly, this batch yielded far more than 12 mini cakes…+ 24 Mini muffins, and 1- 8″ round Can you please answer. What am I doing wrong? Add the eggs, one at a time, mixing well after each addition. Best served next day after cake has had time to mellow. I used two 24-cup pans. Set the mixture aside. Step-By-Step Instructions. Then...","url":"https:\/\/bakeorbreak.com\/2019\/05\/mini-lemon-pound-cakes\/#mv_create_109_8"},{"@type":"HowToStep","text":"Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Thanks! I’m very frustrated. Add 1 cup of the … Made them yesterday and they were wonderful with a great lemony tang.Â. Fresh lemon zest is the secret to incredible lemon … I flip them out of the pan onto a cooling rack and glaze them just like that. Add egg and lemon ex, gently whisk to combine. https://www.yummly.com/recipes/pound-cake-with-self-rising-flour I found the prep was a bit longer than 20 mins, as prepping lemons is time consuming. Bake in a 325 degree oven for 1 hour and 10 minutes. I made them a few weeks ago for a friend’s baby shower. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan. Step 2: Cream together butter, shortening and sugar in the … Lemon Poppy Seed Cake – Moist and summery with a touch of nutty lemon flavor. Complete with an easy lemon curd filling, and fluffy whipped cream frosting to make it ethereal! These look delicious! Add eggs one at a time, mixing on low speed in between. https://grandbaby-cakes.com/lemon-cake-lemon-pound-cake-recipe Add the dry ingredients to the … Set the mixture aside. I’m glad they were such a hit for you, Tina! In another bowl, combine 1/4 … Grease and flour a small tube or bundt cake pan. Allow the glaze to set before serving.NotesCake recipe slightly adapted from Betty Crocker.Recommended ProductsBake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This sounds like the result of a dark-colored pan. Let sit for at least 10 minutes while you proceed with the recipe. 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