Mini Lemon Pound Cakes Food

MINI LEMON BUNDT CAKES

Steps:

• Preheat the oven to 180°C (350°F) (without fan).
• Grease and lightly flour 12 to 15 mini bundt pans (metal or silicon). (Please see Kitchen Notes)
• Place the mini bundt pans onto a baking tray.
• Cream the butter, sugar and lemon zest together until light and fluffy. I like to do this using an electric stand mixer with the flat-paddle attachment.
• Measure the flour, baking powder and salt into a bowl.
• Beat the eggs, one at a time, into the creamed butter and sugar, followed by a tablespoon of the dry ingredients to help prevent the batter from curdling.
• Once all of the eggs have been added, add the remaining dry ingredients, together with the lemon juice and milk.
• Beat until the batter is thick and smooth.
• Spoon the batter into the mini bundt pans until they are about 2/3 full, and use a small spatula to smooth out the batter.
• Give each mini bundt pan a gentle tap on the kitchen bench to make sure the batter settles into the grooves of the bundt pan.
• Bake for 12 to 15 minutes, or until the tops of the cakes are lightly golden and a skewer inserted into the thickest part of the cakes comes out clean.
• Leave the cakes to settle in the bundt pans on a wire rack for about 5 minutes, before carefully unmolding the cakes.
• Let the cakes cool completely on a wire rack.
• In a medium-sized bowl, whisk together the icing sugar (powdered sugar) with some lemon juice until you have a thick, but pourable, consistency.
• A thin frosting will cover more of the cakes, but it will be more transparent.
• A thick frosting will cover mostly the top of the cakes, but it will dry to an opaque white colour (like shown in the photos).
• Place the cakes on a wire rack with a sheet of baking paper underneath to catch the drips from the frosting.
• Spoon the lemon glaze over a few cakes a time, a decorate with some finely grated lemon zest.
• Repeat Step 2 for the remaining cakes. The glaze needs to be wet for the lemon zest to stick to it, and the glaze will set more quickly the thinner it is. Hence, I recommend frosting just a few cakes at a time.
• Leave the cakes for at least 15 minutes to set before serving.

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

MINI LEMON POUND CAKES

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.

MINI LEMON BLUEBERRY CAKES

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.

MINI POUND CAKE (SERVES 2-3)

Steps:

• She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan.
• Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside.
• Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well.
• In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds.
• Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven).
• Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.