Description
These Christmas Mini Lemon Pound Cake Bites are perfect festive treats featuring a tender, buttery cake infused with fresh lemon zest and juice. Topped with a tangy lemon glaze and seasonal decorations, they make delightful single-serving desserts for holiday gatherings.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Optional: red and green sprinkles or candied lemon peel for decoration
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and lightly grease a mini muffin pan or mini bundt pan to prevent sticking of the tiny cakes.
- Cream Butter and Sugar: In a large bowl, cream the softened butter together with granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, and vanilla extract for bright, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt throughout the batter.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overdeveloping gluten, which can toughen the cakes.
- Fill Mini Pans: Spoon the batter into the prepared mini pans, filling each cavity about three-quarters full to allow room for rising without overflow.
- Bake: Bake the mini cakes for 15–18 minutes, or until a toothpick inserted into the center comes out clean, signaling they’re fully baked.
- Cool: Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, ensuring a proper setting of the crumb and glaze application.
- Prepare Glaze: Whisk together the powdered sugar and lemon juice in a small bowl until smooth to create a tangy glaze.
- Glaze and Decorate: Dip the tops of the cooled cake bites in the lemon glaze and decorate with festive red and green sprinkles or candied lemon peel if desired. Allow the glaze to set before serving.
Notes
- Mini cakes can be made a day in advance and stored in an airtight container to maintain freshness.
- For a sweeter variation, substitute the lemon glaze with a vanilla glaze or drizzle with white chocolate.
- Ensure cakes are completely cooled before glazing to prevent melting.
