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Perfect Mini Lemon Pound Cakes with Raspberry Glaze

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These mini lemon pound cakes are quick and easy to make, featuring a dense yet tender buttery crumb with a bright lemon flavor, topped with a vibrant raspberry glaze that adds a tart and sweet finish. Perfect for Easter brunch or any spring gathering.

Ingredients

Scale
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • For the raspberry glaze:
  • 3/4 cup (about 120 grams) fresh or frozen raspberries
  • 1 cup (120 grams) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 to 2 tablespoons water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease mini loaf or bundt pans with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract until just combined.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently after each addition.
  7. Spoon batter evenly into prepared pans, filling each about 3/4 full. Smooth tops gently.
  8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, mash raspberries and pass through a fine mesh sieve to remove seeds.
  11. In a small bowl, whisk raspberry puree, powdered sugar, lemon juice, and water until smooth and pourable.
  12. Drizzle glaze over cooled cakes and let set for about 15 minutes before serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid tough cakes. Rotate pans halfway through baking for even cooking. Cool cakes completely before glazing to prevent glaze from sliding off. If batter is too thick, add an extra tablespoon of buttermilk. Adjust glaze thickness with powdered sugar or water as needed.

Nutrition

Keywords: lemon pound cake, mini cakes, raspberry glaze, Easter dessert, spring dessert, quick dessert, easy cake recipe

Find it online: https://eliplate.com/perfect-mini-lemon-pound-cakes-with-raspberry-glaze-easy-easter-recipe/