Mini Lemon Pound Cakes
Mini Lemon Pound Cakes are full of bright lemon flavor. These bite-size treats are a favorite grab-and-eat treat!
If you love all things lemon and have a thing for mini desserts, then let me introduce you to these Mini Lemon Pound Cakes. These little guys are mini, bite-sized treats with lots of lemon flavor!
On their own, the cakes have a nice lemon flavor. But that lemon glaze really ups the lemon ante for big, big flavor. If you want to skip the glaze for a lighter lemon flavor, a simple sprinkling of confectioners’ sugar would be a nice way to add a simple garnish.
These cakes are baked in mini muffin pans to give them that one- or two-bite appeal. I like to serve these 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 little different look that I love.
To get these little cakes just the right size, I highly recommend using a scoop to portion the batter. I use a #50 scoop, which holds about 1 & 1/4 tablespoons. I find that to be just right to get the perfect size and shape. If you use too much batter, you’ll get the muffin-top effect which detracts a bit from the look of them.
When making these cakes, I often find that I have just a bit of batter remaining after portioning 48 cakes. If you have another pan, you may get two or three more cakes out of the recipe. Or if you have a small oven-safe ramekin, you can put any excess there to bake a slightly larger cake.
I really, really adore these little cakes. They’re perfect for serving on your dessert table for a grab-and-eat treat. Or package them for a homemade hostess gift, housewarming treat, or just to brighten someone’s day!
More Pound Cake Recipes
These bite-size Mini Lemon Pound Cakes are deliciously lemony! Cake recipe slightly adapted from Betty Crocker. Bake 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.Mini Lemon Pound Cakes
Ingredients
For the cakes:
For the glaze:
Instructions
To make the cakes:
To make the glaze:
Notes
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51 Comments on “Mini Lemon Pound Cakes”
I would like to know where you purchased your #50 scoop, I would like to get one. Thank you in advance for your reply.
Looks like there’s a link to a #50 scoop on the words in the recipe instructions, when you click on the highlighted words it takes you to a #50 scoop. Hope this helps!
There’s a link in the recipe. Here’s another: #50 scoop
I love lemon pound cake! These mini cakes look so delicious and moist – perfect for hosting!
How do you think these would fare in regular muffin cups? Thanks!
That should work fine. They’ll need to bake longer. I’d guess 20 to 25 minutes, but just keep an eye on them.
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!!
That’s great, Amanda! Thanks for letting me know your experience with making them in regular size muffin pans.
Made these for a First Communion for a friend’s son. They were easy and perfect!
That’s wonderful to hear, Danielle!
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.
That’s a lot of cakes! I’m glad they were such a hit for you, Tina!
How can you split in half.? Really the 3 eggs. How much is 1 1/2 egg.
Or can you freeze after baking?
To get half an egg, lightly beat it in a small measuring cup and just use half of the volume. You can freeze these, although I’d recommend doing so without the glaze.
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 🙂
Yes, all-purpose is plain flour. These little cakes don’t need baking powder or baking soda.
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!
Hi, Kendall! I’m glad they were a hit for you. They’re so lemony and adorable!
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.
can these be frozen
Thanks
Lil
Sure! I would freeze them without the glaze if at all possible.
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.
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!
They should keep for a few days tightly covered. You could refrigerate or freeze to extend that. If possible, I would wait to glaze them until the day you’re serving them.
It looks so yummy, I wanna try this out
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.
I’m happy to hear that you liked them, Marla!
I love these little cake, but they stick to the tin. I’m very frustrated. HELP
Hi, Lynda. I don’t have any issues with sticking when I use a cooking spray with flour, like Baker’s Joy or Pam Baking.
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.
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
I’m so glad you liked them, Nicole! And thanks for sharing your experience with making these in a standard cupcake pan.
Can you provide the nutritional information for these please. Made them yesterday and they were wonderful with a great lemony tang.
Hi, Mari. I’m working on adding that info to all my recipes. Hopefully soon!
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
Hi, Sana. Most pound cakes don’t have a leavening agent. They rely on the physical leavening that occurs when the butter and sugar are creamed together.
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!
I’m glad you liked them, Shelby!
Can you use cupcake pans?
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.
Do these muffins need to be refrigerated?
Hi, Kathy. I would refrigerate if they won’t be eaten within a day or so.
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?
Hi, Camille. This sounds like the result of a dark-colored pan. If that’s what you’re using, consider trying a light-colored, non-shiny pan.
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!
I’m so glad you liked them, Nancy!
Can you use whole wheat flour? Wonder if they would be moist or dry
Hi, Lori. I’m usually reluctant to make a 100% substitution. I’d likely start with half whole wheat and half all-purpose.