Description
These Christmas Mini Lemon Pound Cake Bites are delightful, perfectly portioned treats bursting with fresh lemon flavor. Soft and tender, they feature a moist crumb accented by zesty lemon and a optional tangy lemon glaze topped with festive sprinkles. Ideal for holiday celebrations or gifting, these bite-sized cakes combine classic pound cake richness with a bright citrus twist.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Holiday sprinkles or crushed peppermint (optional for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or mini bundt pan thoroughly using baking spray or butter to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes. This step aerates the batter for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time, beating well after adding each egg to ensure the mixture is smooth and homogenous.
- Add Lemon Flavor and Vanilla: Stir in the lemon zest, fresh lemon juice, and vanilla extract until evenly combined, infusing the batter with vibrant citrus flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently just until fully combined to avoid overmixing which can toughen the cake.
- Fill Pans: Spoon the batter into the prepared mini muffin or bundt cavities, filling each about three-quarters full to allow room for rising.
- Bake: Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool: Let the mini cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze and Decorate: Once the cakes are fully cooled, dip or drizzle them with the lemon glaze. Optionally, sprinkle festive holiday sprinkles or crushed peppermint on top for a seasonal touch.
Notes
- These mini cakes freeze well without the glaze, making them perfect for preparing ahead of time or giving as gifts.
- Try substituting orange zest and juice instead of lemon for a delightful citrus variation.
- Use a mini bundt pan or mini muffin tins interchangeably based on your shape preference.
- Ensure not to overmix the batter after adding the dry ingredients to keep the cakes tender.
