Description
Delight in these festive Christmas Mini Lemon Pound Cake Bites, perfectly sized for holiday gatherings. Tender, buttery, and bursting with fresh lemon flavor, these mini cakes are crowned with a zesty lemon glaze and optional colorful sprinkles for a cheerful touch.
Ingredients
Scale
Lemon Pound Cake Bites
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- Optional: festive sprinkles for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini cupcake liners to prevent sticking and ensure easy removal of the cakes.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture becomes light and fluffy. This should take about 3 minutes and helps create a tender, airy cake texture.
- Add Eggs and Flavorings: Beat the eggs in one at a time, mixing well after each addition. Then add the lemon zest, fresh lemon juice, and vanilla extract, continuing to mix until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently and mixing just until combined to avoid overmixing, which can make the cakes dense.
- Fill Mini Muffin Cups: Spoon the batter into the prepared mini muffin pan, filling each cup about three-quarters full to allow room for rising without overflowing.
- Bake the Mini Cakes: Place the pan in the preheated oven and bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until the glaze is smooth. Adjust consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
- Glaze and Garnish: Once the mini cake bites are cooled, dip the tops into the lemon glaze or drizzle the glaze over each bite. Sprinkle with festive sprinkles if desired for a holiday touch. Allow glaze to set for 10–15 minutes before serving.
Notes
- Make sure all wet ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the pound cake light and tender.
- Use fresh lemon zest and juice for the most vibrant flavor.
- Mini cupcake liners work best to make removal easier and keep cakes moist.
- The glaze can be stored in the refrigerator and refreshed with lemon juice before serving.
- These bites freeze well; thaw before glazing.
