Zesty Lemon Mini Pound Cakes

Zesty Lemon Mini Pound Cakes

In this recipe:

based on 21 reviews
This Looks YUMMY!
20 min.
45 min.
12 mini cakes

Your guests will love the refreshing lemony taste of these wonderful Zesty Lemon Mini Pound Cakes!


  • 1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 to 4 tablespoons (about 3 medium lemons) grated lemon peel
  • 1 1/3 cups buttermilk
  • 1 1/2 cups powdered sugar
  • 1/4 cup fresh lemon juice
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PREHEAT oven to 350° F. Grease and flour two 6-cake mini Bundt pans.

MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared pans.

BAKE for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Cool in pan on wire racks for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cakes with wooden pick; pour half of lemon glaze over cakes. Let stand for 5 minutes. Invert onto serving platter. Make holes in top of cakes; pour remaining glaze over cakes. Cool completely before serving.

* May use 6 ounces of NESTLÉ TOLL HOUSE Premier White Baking Bars, broken into pieces, instead of the morsels.

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simply delicious

These little cakes are so flavorful, moist and easy to make. I think next time instead of the lemon glaze I would try a cream cheese icing.

- Willie Williams from Dallas, TX


This cake was moist and melting in my mouth. A wonderful end to the meal. I recommend it to everyone. Easy to make and great to eat.

- Shirley Williams from Clarksville, TN

mini lemon cupcakes

i made this recipe with belgian semi-sweet chocolate chips since i didn't have any white chocolates on hand. i made them into cupcakes and topped them with my own recipe of mocha cappuccino buttercream frosting. it turned out great, very moist. the lemon flavoring was not overpowering. the only thing i'd change would be to lessen the powdered sugar in the glaze to lessen the sweetness. this is a keeper!

- nikko co from pque, philippines

Zesty Lemon Mini Pound Cakes

My sister asked me to make some desserts for her table at the bake sale at her church. I wanted something different than the usual bake sale items, so I searched VBB and found several recipes to use including these lemon mini pound cakes. Everyone that came by her table and bought some of these mini pound cakes said how delicious and lemony they were. I baked several dozen and my sister said they were going so fast that she hid one of the trays under the table so that she could take some home and eat. (Shame on her!) I definitely will make these again!!

- Janice Spencer from HOUSTON, TX

Great for summer

These had a great texture and were really easy to make. They're great for barbeques and picnics. I only wish that there was more of a lemon flavor in the cakes themselves, but the icing made up for it.

- cana scott from the colony, TX

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 500
  • Calories from Fat: 190
  • Total Fat: 21g (33% of DV)
  • Saturated Fat: 14g (69% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 300mg (13% of DV)
  • Carbohydrates: 71g (24% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 49g
  • Protein: 6g
  • Vitamin A: 10% of DV
  • Vitamin C: 8% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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