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Zesty Lemon Mini Pound Cakes

Zesty Lemon Mini Pound Cakes
Makes:
12 mini cakes
Prep Time:
20
minutes
Total Time:
45
minutes
Low SodiumVegetarian
based on
21 reviews
Your guests will love the refreshing lemony taste of these wonderful Zesty Lemon Mini Pound Cakes!

In this recipe:


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Ingredients:

  • 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

Directions:

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.

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


Reviews:

Review This Recipe
  •  Star(s)

    simply delicious

    Willie Williams from Dallas, TX

    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.

  •  Star(s)

    Awesome!!!

    Shirley Williams from Clarksville, TN

    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.

  •  Star(s)

    mini lemon cupcakes

    nikko co from pque, philippines

    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!

  •  Star(s)

    Zesty Lemon Mini Pound Cakes

    Janice Spencer from HOUSTON, TX

    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!!

  •  Star(s)

    Great for summer

    cana scott from the colony, TX

    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.

  •  Star(s)

    Fantastic Flavor

    Martha Bordelon from SHREVEPORT, LA

    This cake is a wonderful moist cake if you love lemon as we do. It was quick to prepare and the small pound cakes are an excellent idea for gifts. Great flavor.

  •  Star(s)

    THEY LOVED IT!!!

    norman morris from bronx, NY

    I MADE THIS FOR MY PARENTS AT CHRISTMAS AND THEY ABSOLUTELY LOVED IT. MY MOTHER ASKED ME TO MAKE ANOTHER ONE BEFORE I LEFT SO SHE SHOULD FREEZE IT. THE LEMON PROVIDED AN EXCELLENT FLAVOR.

  •  Star(s)

    The BEST pound cake

    M.Bolton from Seattle

    Very moist and perfect texture! I have tried so many lemon pound cake recipes, but none had more lemony taste than this one. I used only one teaspoon of vanilla and added one teaspoon of lemon extract. Everyone who tasted this cake loved it.

  •  Star(s)

    Delicious

    Kathy Guadagno from BUFFALO, NY

    There's nothing like fresh lemon and the sweet/tart combination in these cakes is outstanding

  •  Star(s)

    Zesty Lemon Mini Pound Cakes

    Donnamarie Judge from Thornton, PA

    This poundcake is by far the best I have ever have had. The lemon flavor is so light and refreshing - a perfect summertime treat.

  •  Star(s)

    lemony

    Marcile Boegel from DAYTON, OH

    Very moist and delicious especially with lemon custard ice cream

  •  Star(s)

    Zesty Lemon Mini Pound Cakes

    Phyllis Minich from BUTLER, PA

    I made these for Sunday dinner yesterday and what a hit they were. Everyone raved about them. Moist and a great lemon taste. Will make this again for company. Something different and so cute on dessert dishes. Next time I want to serve with fresh raspberries.

  •  Star(s)

    Delicious lemon flavor

    Lisa DeAngelis from VIRGINIA BEACH, VA

    These cakes were so well recieved by my children that we are using them for my daughter's birthday cake(s) this year. We all loved the individual size and the lemon flavor was just perfect. The cakes themselves were light, moist and delicious. I'll definitely make this again, and again, and again!

  •  Star(s)

    Zesty Lemon Mini Pound Cakes

    Barbara Green from VINCENNES, IN

    So moist and delicious, the lemon added an excellent flavor.

  •  Star(s)

    Yummy

    K Rogers from Dayton, OH

    So cute! And easy. Most importantly...delicious.

  •  Star(s)

    Great Treat

    Lucy Meeks from AUMSVIILE, OR

    What a great lemon treat! We have several small cake shapes so what fun it was to make them. The taste was perfect for our family. Thanks

  •  Star(s)

    DELICIOUS!

    L DEAN from PASADENA, CA

    These are so cute! Great for entertaining as everyone can have their own cake. I served fresh berries and whipped cream, everyone was impressed!

  •  Star(s)

    The best

    Wanda Barrett from OAKHURST, CA

    These are so good and moist and love that lemon flavor!

  •  Star(s)

    Delicious Lemon Pound Cake

    Florence Lewis from WINTER PARK, FL

    I love pound cake, so when I saw this recipe I had to try it. The lemon flavor was really good. I enjoyed it with a side of vanilla ice cream.

  •  Star(s)

    Zesty Lemon Mini Pound Cakes

    DEIDRA WHYETE from DALLAS, TX

    These mini pound cakes were execellent. Everyone kept trying to guess what they were made of. They (went) well with Homemade Vanilla ice cream.

  •  Star(s)

    yumyum

    Jasmine Stivers from Tacoma, WA

    These I thought were really cute and decorative. Nice cake to make on christmas or thanksgiving. I like the lemon taste.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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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Zesty Lemon Mini Pound Cakes

Ingredients

  • 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

 

Directions

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.

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

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