Small Lemon Pound Cake
User Reviews
5
Small Lemon Pound Cake
Description
The Small Lemon Pound Cake uses a combination of softened butter and shortening creamed with sugar to build a tender crumb. Fresh lemon juice and zest provide a clear citrus flavor that complements the rich cake base made from flour, baking powder, eggs, and milk. The batter is divided into mini loaf pans and baked until a toothpick inserted in the center comes out clean, indicating doneness.
Two glaze options are presented: a simple lemon glaze made by mixing powdered sugar and lemon juice that is drizzled over the cooled cakes, or a richer cream cheese glaze combining softened cream cheese, butter, powdered sugar, and milk for a smooth topping. Both glazes enhance the lemon notes and add moisture to the cake.
These cakes can be stored at room temperature in airtight containers when using the lemon glaze or refrigerated if topped with cream cheese glaze. The recipe notes suggest substitutions such as using all butter instead of shortening if preferred and adjusting baking times for a single larger loaf pan.
Ingredients
Cake
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup salted butter softened, 56g
- 1/4 cup shortening room temperature, 48 g
- 1 cup granulated sugar 200g
- 2 egg preferably room temperature, large
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon this is the zest from about 1/3 of a lemon, zest
- 1/4 cup milk preferably whole
Lemon Glaze
- 1/2 cup powdered sugar sifted, 60g
- 2 teaspoons lemon juice plus more as needed, fresh
Cream Cheese Glaze
- 2 ounces cream cheese softened
- 2 tablespoons salted butter softened, 28g
- 1 cup powdered sugar sifted, 120g
- 1 to 2 teaspoons milk any percentage
Instructions
Pound Cake
- Preheat your oven to 350°F and grease two mini loaf pans and line with parchment paper.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, combine softened butter, shortening, and sugar. Beat until light and fluffy, 1 to 2 minutes.
- Beat in eggs one at a time, followed by lemon juice and zest.
- Add half of the flour mixture, mixing until just combined, repeating with all of the milk and then the rest of the flour mixture.
- Divide batter between baking pans and bake for 28 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
- Cool before adding the glaze.
Lemon Glaze
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. If necessary, add more lemon juice by the 1/4 teaspoon until you get a glaze that is just thin enough to drizzle over the cake (if you make it too thin, it won’t set).
- Drizzle glaze over the cakes and allow 10 to 15 minutes for it to set.
Cream Cheese Glaze
- In a medium bowl, combine softened cream cheese and butter. Beat until smooth.
- Add powdered sugar and 1 teaspoon of milk. Beat until smooth.
- Whisk in milk by the 1/4 teaspoon until mixture resembles a thin frosting, thin enough to easily spread over the top of the cakes but not completely pourable. (I usually use exactly 1 1/2 teaspoons milk TOTAL.) Do not add too much or your glaze will not set.
- Spread glaze over the cakes. Allow about 20 to 30 minutes for glaze to set.
- Slice cakes, serve, and enjoy!
Notes
- Shortening can be replaced with butter to use a total of 1/2 cup butter if preferred.
- Lemon-glazed pound cakes store well at room temperature in airtight containers.
- Pound cakes with cream cheese glaze should be refrigerated in airtight containers.
- For a single larger loaf pan, increase bake time to 37-45 minutes at 350°F.
- Either glaze recipe is sufficient for both cakes; to use both glazes, halve the recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
