Enjoy these citrus flavored mini pound cakes sprinkled with sugar – a perfect baked dessert.
Mini Lemon Pound Cakes
- Prep Time 25 min
- Total 2 hr 0 min
- Servings 60
- Ingredients 9
Ingredients
- 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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
-
Step2In 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.
-
Step3Bake 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
60
Calories
3g
Total Fat
0g
Protein
8g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Total Fat
- 3g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 35mg
- 0%
- Total Carbohydrate
- 8g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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