Required fields are marked *. That’s great, Amanda! No raising agent (baking powder or baking soda) has been used in this recipe, why?? Thanks for letting me know your experience with making them in regular size muffin pans. Once baked, remove from oven and place on cooling rack for 10 minutes. Remove the cake from the oven and prepare the glaze while the cake is still warm. https://myrecipeconfessions.com/desserts/italian-lemon-pound-cake Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. They were a huge hit! Let stand for 5 minutes. When we were done, there were only about 5 of them left. Cool in pan on wire racks for 10 minutes. Hi Jennifer, I made these gluten free, and ended up with an indentation in the top. I’d guess 20 to 25 minutes, but just keep an eye on them. Pour into prepared pans. Recipe from bakeorbreak.com. Gradually add the flour mixture, mixing just until combined. 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. Very gooood!! Do these muffins need to be refrigerated? Gradually add the flour mixture, mixing just until combined. These cakes are baked in mini muffin pans to give them that one- or two-bite appeal. They were so moist and delicious. You can freeze these, although I’d recommend doing so without the glaze. 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. If so, what size pan would you recommend? Gradually add the flour mixture, mixing just until combined.Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. Small Lemon Pound Cake Recipe Notes This recipe calls for shortening, but you can replace it with 1/4 cup of butter (for 1/2 cup of butter total) if you don’t keep shortening on hand. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. In the bowl of an electric mixer, cream together coconut oil and sugar on medium speed. 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. Happy baking! Personal Celebration. I used a regular cupcake pan. Cooked regular size in paper liners (like Cupcakes) for 23 minutes & the minis for 13 minutes. How can you split in half.? They were so delicious cold from the refrigerator. Hi, Kendall! These little cakes don’t need baking powder or baking soda. Bake for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. I’m so glad you liked them, Nicole! If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. I slightly prefer the texture of the cake made with some shortening, but the all-butter pound cake … It made 9 cupcakes and I filled about halfway each cup. Mini Lemon Pound Cakes - Bake or Break. 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. I filled it with fresh blueberries and topped it with the glaze to which I had added whipped cream. Do you have any thoughts on different flours?? Sure! Hi, Lynda. To get half an egg, lightly beat it in a small measuring cup and just use half of the volume. All trademarks and Intellectual Property on this site are owned by Société des Produits Nestlé S.A.,Vevey, Switzerland or used with permission. These are very small, so it might be tough to get blueberries to work well. (Use a\u00a0#50 scoop for best results. Preheat oven to 325 degrees. Grease 48 mini muffin...","url":"https:\/\/bakeorbreak.com\/2019\/05\/mini-lemon-pound-cakes\/#mv_create_109_1"},{"@type":"HowToStep","text":"Whisk together the flour, zest, and salt. I’m working on adding that info to all my recipes. Made these for a First Communion for a friend’s son. Morsels may retain some of their original shape. It was a big hit. Stir until well combined. To get these little cakes just the right size, I highly recommend using a scoop to portion the batter. These bite-size treats are a favorite grab-and-eat treat! But that lemon glaze really ups the lemon ante for big, big flavor. Mini Pound Cake Recipe. If you use too much batter, you’ll get the muffin-top effect which detracts a bit from the look of them. Most pound cakes don’t have a leavening agent. And thanks for sharing your experience with making these in a standard cupcake pan. )Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.Cool in the pan for 10 minutes. Recipe: Lemon-Lime Pound Cake. You could refrigerate or freeze to extend that. In the meanwhile prepare Lemon glaze for this … 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. Your email address will not be published. ","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. Gradually beat in flour mixture alternately with buttermilk. Cool in the pan for 10 minutes. These are made in mini muffin/cupcake pans. How do you think these would fare in regular muffin cups? Hopefully soon! After beating everything till smooth, you add the batter to your prepared mini muffin tins. Make holes in top of cakes; pour remaining glaze over cakes. If you love all things lemon and have a thing for mini desserts, then let me introduce you to these Mini Lemon Pound Cakes. I also portioned them as the recipe states, but they didn’t bake with a flat top. In a medium bowl, whisk together the flour, baking soda and salt. ","position":10,"name":"Add more milk, a small amount at a...","url":"https:\/\/bakeorbreak.com\/2019\/05\/mini-lemon-pound-cakes\/#mv_create_109_10"},{"@type":"HowToStep","text":"Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. 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