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Mini Lemon Pound Cakes

These mini loaves are fluffy, light and soft! Perfect for some spring or summer baking at home! They're a great snack or as a weekend baking treat!
Course Baking, Dessert
Cuisine Baking
Keyword Lemon, lemon pound cake, pound cake
Author Winnie Kison

Ingredients

  • 1/2 cup unsweetened almond milk1/2 teaspoon vanilla extractLemon glaze:1 cup confectioner's sugar2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter 1 stick
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1/2 cup lemon juice
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract

Lemon Glaze

  • 1 cup confectioner's sugar
  • 2 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 350F. Prepare a mini loaf pan with oil spray.
  • In a large bowl, mix together flour, baking powder, baking soda and sea salt.
  • In another large bowl, cream together butter and sugar until light + fluffy. Crack in eggs and mix in lemon zest, lemon juice, almond milk and vanilla. Add dry ingredients into wet ingredient bowl, Mix until just combined.
  • Transfer mixture into mini loaf pan and bake for  40 minutes or until tops brown and a toothpick comes out clean.
  • While loaf is baking, prepare glaze by sifting confectioners sugar into a small bowl, then whisk with fresh lemon juice.
  • When loaf is done, allow to cool for 15 minutes in pan and then place on cooling rack. Pour glaze over the tops and enjoy!