If you love a little citrus twist on your baked goods then look no further than this recipe for Mini Lemon Poundcakes with Lemon Glaze. These tiny cubes are the perfect Summer treat.
These cakes are so cute and taste just like the lemon poundcake from Starbucks. I decorated them with a slice of dehydrated lemon and a sprig of fresh thyme. For thicker icing, I used heavy cream in the icing mix and dipped the cakes twice. Make sure that the cakes are completely cooled before dipping so they won’t fall apart, and let the first layer of icing dry before dipping a second time.
If you need a cube mold I included a link below. Use a piping bag to fill the cube mold with batter for better control. Lift the pan and tap it on the counter as you fill each mold to knock out any air bubbles. Let the cakes cool completely before removing them from the mold. Place the entire mold in the fridge or freezer to speed up the cooling process. This recipe can be made in a standard cake pan, but keep in mind that your baking time will be different than instructed.
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Mini Lemon Poundcake with Lemon Glaze
Equipment
- Electric Mixer Stand or hand mixer
- Cube-shaped Silicone Baking Pan
Ingredients
Cake Batter
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ¼ cup sour cream at room temperature
- 1 tsp lemon zest
- 3 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
Lemon Icing
- 1 cup powdered sugar sifted
- 1½ tbsp freshly squeezed lemon juice
- 1 tbsp heavy cream or milk heavy cream makes thicker icing
Instructions
- Preheat oven to 350℉
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.1½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp salt
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.1 cup unsalted butter
- Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.1 cup granulated sugar
- With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer.3 large eggs
- Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combined. This is normal and the batter will come together when you add the dry ingredients in the next step.¼ cup sour cream, 1 tsp lemon zest, 3 tbsp freshly squeezed lemon juice, 1 tsp vanilla extract
- With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. The batter is very thick.
- Using a piping bag, fill the cube cake mold with batter. Fill each one up to about 3/4 to the top so they do not overflow. Bake for 20-23 minutes or until a toothpick inserted comes out clean. Some moist crumbs are ok.
- Cool in the mold for 5 minutes to set, then remove the cakes from the mold by flipping them over and gently shaking them.
Lemon Glaze
- Whisk together all of the icing ingredients until combined. Then pour or spoon over each cake. You can also dip each cake once they are completely cooled.1 cup powdered sugar, 1½ tbsp freshly squeezed lemon juice, 1 tbsp heavy cream or milk
Please enjoy these Mini Lemon Poundcakes with Lemon Glaze! Below you can find more images of how they turned out.
These are so good! 10/10 recommend