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Mini Lemon Pound Cakes

These Mini Lemon Pound Cakes are dense, rich, and full of bright lemon flavor. They’re the perfect little bite!

Mini Pound Cakes arranged on a white serving tray, topped with a lemon glaze

Easy Iced Mini Lemon Pound Cakes

When it comes to favorite desserts, many people favor chocolate or caramel; maybe pumpkin or even vanilla. But then there are those of us who have a weakness for lemony treats. This recipe is for you, my friends! There’s lemon zest and lemon juice in both the pound cake and the glaze, which means you get maximum lemon flavor in every bite. 

These pound cakes are baked in mini muffin pans to give them that one-bite appeal, making them perfect for serving on your dessert table for a grab-and-eat treat. I like to serve these cakes in what I suppose is upside-down form; I flip them out of the pan onto a cooling rack and glaze them just like that. It changes things up a bit and creates a unique look that I love.

What You’ll Need

This recipe is made with simple, straightforward ingredients you can easily find at any grocery store. Here’s what you’ll need.

For the cakes:

  • All-purpose flour
  • Lemon zest – You can get the zest and the juice from 1 medium lemon; if you’re making the glaze too, you’ll need 2 medium lemons for the whole recipe.
  • Salt
  • Unsalted butter – The butter needs to be softened, so set it out about half an hour before baking.
  • Cream cheese – At room temperature, please!
  • Granulated sugar
  • Eggs – Also at room temperature
  • Lemon juice

For the glaze:

  • Confectioners’ sugar
  • Lemon juice
  • Lemon zest – I recommend using a fine zester so you don’t have large pieces of lemon zest in the glaze.
  • Milk
Overhead view of mini pound cakes on a white serving tray

How to Make Mini Lemon Pound Cakes

Here are step-by-step instructions on how to make mini pound cakes:

Prepare. Preheat your oven to 350ºF and grease 48 mini muffin cups with butter or nonstick spray.

Whisk dry ingredients. Combine the flour, zest, and salt in a large bowl, and whisk to combine.

Beat the wet ingredients. Use an electric mixer on medium speed to beat the butter, cream cheese, and sugar in another large bowl until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the lemon juice.

Combine wet and dry ingredients. Reduce the mixer speed to low and slowly pour the flour mixture into the wet ingredients. Continue to mix until just combined.

Fill the muffin cups. Divide the batter evenly among the prepared muffin cups, using about 1 & 1/4 tablespoons per cup.

Bake. Place the muffin tins in the oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Cool. Let the cakes cool for 10 minutes in the pan, then carefully remove them and let them finish cooling on a wire rack.

Make the glaze. Combine the confectioners’ sugar, lemon juice, lemon zest, and 1 tablespoon of milk in a small bowl and stir until smooth. Add more milk a tablespoon at a time until the glaze is pourable, but still thick.

Glaze the cakes. Spoon the glaze over the cakes or dip the tops of the cakes into the glaze. Place the cakes on a wire rack set over a sheet of wax paper to catch any excess glaze that drips from them. Allow the glaze to set, then serve.

Tips for Success

Here are some tips and tricks for perfect little pound cakes:

  • Portioning the batter. To get these cakes just the right size, I recommend using a scoop to portion the batter. I use a #50 scoop, which holds about 1 & 1/4 tablespoons. If you use too much batter, you’ll get a muffin-top effect which detracts a bit from the look if you plan on flipping them upside down like I did here.
  • Using extra batter. When I make these cakes, I often find that I have just a bit of batter remaining. If you have another pan, you may get two or three more mini pound cakes out of the recipe or if you have a small oven-safe ramekin, you can put any excess in there to bake yourself a slightly larger cake to enjoy.
  • Sift the confectioners’ sugar. This ensures that there are no lumps of sugar in the glaze. It’s easier to sift first than trying to fish out all the little lumps later!

How to Store

These Mini Lemon Pound Cakes can be stored in an airtight container in the refrigerator for up about 5 days, or at room temperature for up to 2 days.

Can This Recipe Be Frozen?

Yes, these pound cakes are perfect for freezing! I recommend freezing them on a sheet pan lined with wax paper; once they’re frozen solid, pop them in an airtight storage container or freezer bag. They’ll keep in the freezer for up to 2 months; let them thaw in the refrigerator before eating.

A white tray of Mini Lemon Pound Cakes set atop a turquoise tablecloth

Video Tutorial: Mini Lemon Pound Cakes

Mini Lemon Pound Cakes

Yield 48 mini cakes
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes

These bite-size Mini Lemon Pound Cakes are deliciously lemony!

a white tray of Mini Lemon Pound Cakes

Ingredients

For 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 milk

Instructions

To make the cakes:

  1. Preheat oven to 350°F. Grease 48 mini muffin cups.
  2. Whisk together the flour, zest, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice..
  5. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  6. Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. (Use a #50 scoop for best results.)
  7. Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

To make the glaze:

  1. Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. Stir until smooth.
  2. Add more milk, a small amount at a time, until the glaze is thick but pourable.
  3. Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any excess glaze to drip off of the cakes. Allow the glaze to set before serving.

Notes

Cake recipe slightly adapted from Betty Crocker.

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    61 Comments on “Mini Lemon Pound Cakes”

  1. I would like to know where you purchased your #50 scoop, I would like to get one. Thank you in advance for your reply.

  2. I love lemon pound cake! These mini cakes look so delicious and moist – perfect for hosting!

  3. How do you think these would fare in regular muffin cups? Thanks!

  4. Thank you for this recipe! My friend recently gave me lots of lemons & they sure shine in these mini lemon pound cakes! I used  regular size muffin tins & made 18 plus 12 minis. Cooked regular size in paper liners (like Cupcakes) for 23 minutes & the minis for 13 minutes. After the cakes cooled a little bit I took the papers off & flipped em over to cool more & then glazed! Sooo delicious! My Nana & Mom are going to love these with a strawberry compote I also made!🤤🍋🍓💛 Happy Mother’s Day!!

  5. Made these for a First Communion for a friend’s son. They were easy and perfect!

  6. Made these for a potluck for a bowling league.  Made over 100 of them.  When we were done, there were only about 5 of them left.  It was a big hit.  Will make them again and again.

  7. How can you split in half.?  Really the 3 eggs. How much is 1 1/2 egg. 
    Or can you freeze after baking?

  8. Hey, am I right in thinking all purpose flour is plain flour? I can’t see any baking powder or soda in the ingredients list, and self raising flour is not the same thing. Please advise! Thanks 🙂

  9. Hey, Jennifer. Wow, I didn’t know this was the most popular recipe so far this year! I made them a few weeks ago for a friend’s baby shower. They were a huge hit!

  10. Can I convert this into a cake?  If so, what size pan would you recommend?   I need a cake instead of mini’s.  And with the comments and after reviewing the recipe this would be deliciously perfect!  

    • I’ve not tried this specific recipe as a larger cake, so I don’t have a definitive answer for you. Assuming you’d want to use a Bundt or tube pan, I think that you’d need to double the recipe to fill a 12-cup pan. You might want to try decreasing the oven temperature to 325°F and baking for 80-90 minutes.

  11. can these be frozen
    Thanks
    Lil

  12. Would adding blueberries change the consistency or the time for baking?

    • These are very small, so it might be tough to get blueberries to work well. Too many blueberries in a cup, and I think the cake might not bake optimally. You might be able add a single blueberry (or two very small ones) to each cup after you’ve filled the pans, but I’d fill them a little less full to start. The baking time shouldn’t change, but you will get more cakes by adding another ingredient.

  13. This looks great! What is the shelf life of these? I need to make some desserts for a wedding on the weekend, but I need to get them done ahead of time. Thanks!

  14. It looks so yummy, I wanna try this out

  15. These are great! I added a half teaspoon of lemon extract for extra flavour. I also made them a wee bit bigger- 36 instead of 48. They needed the full 18 minutes to bake.

  16. I love  these little cake, but they stick to the tin. I’m very frustrated. HELP

  17. Hi! These look delicious! I’d love to try an alternative healthy flour if at all possible. Do you have any thoughts on different flours?? Thank you. 

    • Hi, Sandra. I am a traditional baker, so I don’t have extensive experience with alternative flours. I generally recommend following the manufacturers’ guidelines for substitution. My limited experience with those substitutions is that you’ll get at least some variance in the final product. How much that affects the outcome is largely dependent on the type of recipe and how much flour you’re replacing. Unless you are intolerant of wheat flours, then start by substituting a portion of the flour and adjust from there.

  18. These were so adorable the way you flipped them over fo a different look. When recipes are ok or bad I don’t take the time to comment but these were fantastic. They were so moist and delicious. I used a regular cupcake pan. I halfed the recipe. It made 9 cupcakes and I filled  about halfway each cup. Now I wish I would’ve made the whole recipe. Very gooood!! Thanks

  19. Can you provide the nutritional information for these please. Made them yesterday and they were wonderful with a great lemony tang. 

  20. No raising agent (baking powder or baking soda) has been used in this recipe, why?? Doesn’t it make the cakes heavy/dense??
    Can you please answer. Thanks

  21. Hi Jennifer, I made these gluten free, and ended up with an indentation in the top. I filled it with fresh blueberries
    and topped it with the glaze to which I had added whipped cream. They were so delicious cold from the refrigerator.
    It was one of the best “cake” desserts I have had in a very long time! Thank you for this recipe!

    • Hi, Adrienne. These are made in mini muffin/cupcake pans. If you’re wanting a standard size muffin/cupcake pan, that should work. Scroll up to Amanda’s comment if you’d like some specifics and see how she had success with that.

  22. Do these muffins need to be refrigerated?

  23. I tried these today. They tasted nice but even though I baked them for 13 minutes, they came out with a brown crust. I also portioned them as the recipe states, but they didn’t bake with a flat top. What am I doing wrong?

  24. Just made these and they’re delicious. My mini ones took only 9 minutes in the oven. I also made bigger ones with a 2 Tablespoon scoop which I preferred. I made my glaze with just the lemon juice and no milk. So my glaze was very lemony and slightly tart.  This is a keeper!

  25. Can you use whole wheat flour?  Wonder if they would be moist or dry 

  26. Any way to adapt this recipe for an Instant Pot? I just got a pot in pot mini cake pan that fits 3 rounds of 6 tiny stainless steel pans together on a center post. I’m trying to figure out how to use it for something besides egg bites.

  27. Hi I made the recipient and it was absolutely Delicious!!

    What is the conversion for a 6 cup loaf pan?

    Thank you Linda

    • Hi, Linda. I would guess you’d need to half the recipe to make in a loaf pan. I’ve not tried that, so I can’t say with any certainty if that’s correct or how well this recipe would translate to being baked in a loaf pan. You’d need to adjust the baking time and maybe the oven temperature as well.

      • Hi, How many cups does the batter measure up to? I would be using a 6 cup decorative loaf pan…and how long at what temperature?

        • The recipe makes 48 cakes using 1 & 1/4 tablespoons of batter per cup, as described in the recipe. That’s 60 tablespoons, or 3 & 3/4 cups. That might actually work for your 6-cup pan without scaling. If you truly want it to fill the pan, then you’d likely need to do some odd scaling, as you’d want to aim to fill the pan 3/4 full. I really don’t know how to long to bake it without trying it myself. I’d guess at least 45 minutes, although I’ve had some pound cakes in loaf pans take more than an hour. I would probably try it at the same temperature and check on it around 40 minutes and reassess from there.

  28. Can I use cake flour instead of all Purpose flour?

  29. The best lemon cake that I ever had!

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