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Ingredients
| eggs: 3 (large) |
| powdered sugar (unsifted): 4 cups |
| unsalted butter: 1 1/4 cups (melted) |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| 2% milk: 3/4 cup |
| lemon juice: 1/2 cup (fresh) |
Lemon-Glazed Mini Pound Cakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
- Preheat oven to 350 degrees.
- Spray 18 muffin cups with cooking spray. In a large bowl, using a handheld mixer, beat the eggs at low speed until blended. Add 3 cups of the sugar, melted butter, flour, baking powder, and salt. Beat at medium speed until smooth, about 1 minute. Beat in the milk.
- Spoon 1/4 cup batter into each prepared muffin cup. Bake for 25 minutes, until golden and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes, then turn cakes out onto a rack to cool for 30 minutes.
- In a saucepan, whisk the remaining 1 cup of sugar with the lemon juice and bring to a simmer over moderate heat, stirring, until thickened to a syrup, 8 minutes. Let cool.
- Brush the tops of the pound cakes with the lemon syrup. Let stand until the glaze has set, 10 minutes. Brush again with the remaining syrup, let set. Serve.