Small Lemon Pound Cake
Ingredients
The cake
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
1/8
teaspoon
salt
-
1/4
cup
salted butter, softened
-
1/4
cup
shortening, room temperature
-
1
cup
granulated sugar
-
2
large
eggs, preferably room temperature
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
lemon zest
-
1/4
cup
milk, preferably whole
Lemon glaze
-
1/2
cup
powdered sugar, sifted
-
2
teaspoons
fresh lemon juice
Cream cheese glaze
-
2
ounces
cream cheese, softened
-
2
tablespoons
salted butter, softened
-
1
cup
powdered sugar, sifted
-
1 to 2
teaspoons
milk
Instructions
- Preheat the oven to 350°F and prepare two mini loaf pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- In a medium bowl, beat together softened butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon juice and zest.
- Combine half of the flour mixture, then add milk, followed by the remaining flour mixture.
- Divide the batter between the pans and bake for 28 to 35 minutes.
- Cool the cakes before adding the glaze.
- For the lemon glaze, mix powdered sugar and lemon juice until smooth.
- Drizzle the lemon glaze over the cakes and let it set for 10 to 15 minutes.
- For the cream cheese glaze, beat together softened cream cheese and butter until smooth.
- Add powdered sugar and milk until the mixture is spreadable.
- Spread the cream cheese glaze over the cakes and allow it to set for 20 to 30 minutes.
- Slice the cakes, serve, and enjoy!
Nutrition Facts (estimated)
Servings
8
Calories
305
Total fat
15g
Total carbohydrates
42g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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