Description
These Christmas Mini Lemon Pound Cake Bites are tender, moist, and bursting with fresh lemon flavor. Perfectly portioned for holiday parties or festive gatherings, these bite-sized cakes are topped with a tangy lemon glaze and optional colorful sprinkles for a cheerful seasonal treat.
Ingredients
Scale
For the 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
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- Optional: festive sprinkles for garnish
Instructions
- Prepare the Lemon Pound Cake Bites: Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini cupcake liners to prevent sticking.
- Cream the Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 3 minutes, ensuring a smooth base for the cake batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time until fully incorporated. Next, add the lemon zest, lemon juice, and vanilla extract, mixing until the batter is smooth and fragrant.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cakes tender.
- Fill the Mini Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full to allow room for rising.
- Bake the Cake Bites: Place the pan in the preheated oven and bake for 15 to 18 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cakes: Let the mini cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling fully is essential for glazing.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the thickness by adding more lemon juice if too thick or powdered sugar if too thin.
- Glaze and Decorate: Once the mini cakes have completely cooled, dip the tops into the lemon glaze or drizzle it over each bite. Add festive sprinkles for a holiday touch. Allow the glaze to set for 10 to 15 minutes before serving.
Notes
- Make sure the butter, cream cheese, and eggs are at room temperature for a smooth batter and even baking.
- Do not overmix the batter once the dry ingredients are added to keep the pound cakes tender.
- Use a toothpick to test doneness; it should come out clean or with very few moist crumbs.
- Adjust the glaze consistency to your preference by adding lemon juice or powdered sugar gradually.
- These cake bites can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
