Moist and Zesty Mini Lemon Pound Cake
Moist and Zesty Mini Lemon Pound Cake
[For 1-Person Households] Easy Homemade Mini Lemon Pound Cake Using a Muffin Tin
Hello, fellow bread lovers living alone! If you’re craving a refreshingly tart lemon pound cake but find a full-sized one daunting, try using a muffin tin! This recipe yields enough for 4 mini cakes, perfect for enjoying solo or sharing with a friend. Experience the delightful moist texture and the burst of lemon flavor that will brighten your day. This recipe is a fantastic way to bring the joy of baking into your home, even for a single serving!
Cake Batter- 80g softened unsalted butter
- 65g granulated sugar
- 1 large egg, room temperature (approx. 50g)
- 80g cake flour, sifted
- 1g salt
- 2g baking powder
- 4g lemon zest (from about 1/2 lemon)
- 5g fresh lemon juice (from about 1/4 lemon)
Lemon Glaze- 5g fresh lemon juice
- 50g powdered sugar, sifted
- 5g fresh lemon juice
- 50g powdered sugar, sifted
Cooking Instructions
Step 1
Begin by creaming the softened butter. In a mixing bowl, beat 80g of unsalted butter with a whisk or spatula until it’s smooth and creamy. Ensure the butter is at room temperature to achieve the best texture.
Step 2
Add 65g of granulated sugar to the creamed butter. Mix well until the sugar is fully incorporated and the mixture becomes light and fluffy, resembling a pale yellow color. This step is crucial for a tender cake.
Step 3
In a separate small bowl, lightly beat 1 room-temperature egg. Gradually add the beaten egg to the butter-sugar mixture, a little at a time, whisking continuously to prevent the batter from curdling. If you add all the egg at once, the mixture might separate.
Step 4
Now it’s time to add the dry ingredients. In a separate bowl, sift together 80g of cake flour, 1g of salt, and 2g of baking powder. Gradually add these sifted dry ingredients to the wet mixture. Gently fold with a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake.
Step 5
Finally, add the zest and juice for that wonderful lemon flavor. Gently fold in 4g of lemon zest (finely grated rind of a lemon) and 5g of fresh lemon juice. Mix until evenly distributed throughout the batter.
Step 6
Prepare your muffin tin by lining it with paper liners. Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. This allows space for the cakes to rise.
Step 7
Bake your lemon pound cakes! Preheat your oven to 170°C (340°F). Place the muffin tin in the preheated oven and bake for approximately 20 minutes. To check for doneness, insert a toothpick into the center of a cake; if it comes out clean, they are ready.
Step 8
While the cakes are baking, let’s make the lemon glaze. In a small bowl, combine 5g of fresh lemon juice with 50g of sifted powdered sugar. I find a ratio of about 1:10 (lemon juice to powdered sugar) creates a nice drizzling consistency. Adjust with a little more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
Step 9
Once the cakes are baked, carefully remove the muffin tin from the oven and let them cool slightly. Once the pound cakes have cooled enough to handle, drizzle the prepared lemon glaze generously over the tops. Allow the glaze to set completely before enjoying your delicious, homemade mini lemon pound cakes. Perfect with a cup of tea or coffee!
