Mini Lemon Pound Cakes Recipes

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MINI LEMON POUND CAKES

Enjoy these citrus flavored mini pound cakes sprinkled with sugar - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 60

Number Of Ingredients 9



Mini Lemon Pound Cakes image

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
  • In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups.
  • Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg

3/4 cup butter or margarine, softened
4 oz (half of 8-oz package) cream cheese, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1/4 cup powdered sugar

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