The baking time shouldn’t change, but you will get more cakes by adding another ingredient. 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. Allow the glaze to set before serving. Use fresh or frozen and thawed! I like to add mini chips! USA Pan Mini Cupcake and Muffin Pan #50 Stainless Steel Cookie Scoop Half Sheet Nonstick Cooling Rack © Jennifer McHenry Category: cakes. In a saucepan, combine 1/4 cup of granulated sugar with 1/4 cup of water, 1 teaspoon of finely grated lemon zest, and 3 tablespoons of lemon juice.Bring to a simmer and stir until the sugar has dissolved. Best Lemon Pound Cake Recipe - How to Make Lemon Pound Cake Can I convert this into a cake? (It will curdle; that’s okay.) Thanks for letting me know your experience with making them in regular size muffin pans. What am I doing wrong? Add eggs, one at a time, mixing well after each addition. Then transfer the cakes to a wire rack to cool completely. The toothpick should come out with a few crumbs attached but no wet batter. Thank you in advance for your reply. Required fields are marked *. Add eggs one at a time, mixing on low speed in between. Thanks! HELP. Drizzled with a simple lemon icing, you’ll find this lemon cake recipe simple to make.. In another bowl, combine 1/4 … Then transfer the cakes to a wire rack to cool completely. This looks great! Yes, all-purpose is plain flour. The tart frosting compliments the sweetness of the cake perfectly. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon. Hi, Lynda. https://www.delish.com/.../a19880302/iced-lemon-pound-cake-recipe Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. More Easter Cakes Recipes. ","image":["https:\/\/bakeorbreak.com\/wp-content\/uploads\/2019\/05\/mini_lemon_pound_cakes52831k-480x480.jpg","https:\/\/bakeorbreak.com\/wp-content\/uploads\/2019\/05\/mini_lemon_pound_cakes52831k-480x360.jpg","https:\/\/bakeorbreak.com\/wp-content\/uploads\/2019\/05\/mini_lemon_pound_cakes52831k-480x270.jpg","https:\/\/bakeorbreak.com\/wp-content\/uploads\/2019\/05\/mini_lemon_pound_cakes52831k.jpg"],"recipeCategory":"cakes","prepTime":"PT25M","cookTime":"PT18M","performTime":"PT18M","totalTime":"PT43M","recipeIngredient":["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)","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 milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0F. These are made in mini muffin/cupcake pans. I tried these today. Make this a lemon pound cake by adding 2 tablespoons of lemon zest and no more than 1/4 cup fresh lemon juice. Mix in the lemon juice.. Reduce mixer speed to low. Set aside. Can you provide the nutritional information for these please. Finish the pound cakes with one of the three toppings--Lemon-Sugar Glaze, Bourbon Glaze, or Streusel Topping--all of which make equally delicious finishing touches for these miniature cakes. I also made them a wee bit bigger- 36 instead of 48. Hey, Jennifer. https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe Add egg and lemon ex, gently whisk to combine. Add remaining buttermilk mixture and lemon zest and beat on medium until well blended, 30 seconds. I like to serve these in what I suppose is upside-down form. This pound cake recipe is super moist, full of lemon flavor, and will keep for days. That should work fine. I’m happy to hear that you liked them, Marla! Made these for a First Communion for a friend’s son. Process sugar, eggs, vanilla, and lemon zest and juice together in food processor until combined, about 10 seconds. How can you split in half.? Berries. Very gooood!! In a large bowl, beat together the granulated sugar, yogurt, butter, egg, 2 tablespoons of lemon juice, and lemon zest with a hand mixer until smooth. Hi! I’m updating this post from 2010, guys! In a medium bowl, whisk together the flour,* baking powder, baking soda, and salt. Scroll up to Amanda’s comment if you’d like some specifics and see how she had success with that. And thanks for sharing your experience with making these in a standard cupcake pan. ","position":7,"name":"Bake 15 to 18 minutes, or until a...","url":"https:\/\/bakeorbreak.com\/2019\/05\/mini-lemon-pound-cakes\/#mv_create_109_7"},{"@type":"HowToStep","text":"Cool in the pan for 10 minutes. Mar 2, 2020 - This Small Lemon Pound Cake is incredibly moist, lemon tangy, and everything you want a slice of pound cake to be. After the cakes cooled a little bit I took the papers off & flipped em over to cool more & then glazed! They’re perfect for serving on your dessert table for a grab-and-eat treat. Doesn’t it make the cakes heavy/dense?? Stir until smooth.Add more milk, a small amount at a time, until the glaze is thick but pourable.Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Hi, Mari. Sour Cream Lemon Pound Cake. Thanks for this great recipe! In another small bowl, whisk together buttermilk, lemon juice and baking soda. Your email address will not be published. In a small bowl, whisk together the milk, lemon zest, and lemon juice. I like to use my mini cookie scoop to fill the cups. When doubled bake 40 minutes in the small loaf pan. I would like to know where you purchased your #50 scoop, I would like to get one. ","position":9,"name":"Combine the confectioners' sugar, lemon juice, lemon zest,...","url":"https:\/\/bakeorbreak.com\/2019\/05\/mini-lemon-pound-cakes\/#mv_create_109_9"},{"@type":"HowToStep","text":"Add more milk, a small amount at a time, until the glaze is thick but pourable. Let cake cool in pan for 15 minutes before inverting. Grease 48 mini muffin cups.Whisk together the flour, zest, and salt. I would refrigerate if they won’t be eaten within a day or so. Begin by zesting the lemons. ) for 23 minutes & the minis for 13 minutes, or just to brighten someone ’ s son doubled! Cake recipes from scratch combine 1/4 … Preheat oven to 325 degrees '' pound cake occurs when butter... More than 1/4 cup fresh lemon juice in the small loaf pan and then stacked to make layers. For when you need a little more but still do n't over mix or you 'll ever make friend gave... 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