Servings: About 24 mini cake bites
Prep Time: 20 minutes
Cook Time: 15–18 minutes
Cool Time: 15 minutes
Ingredients
For the Lemon Pound Cake Bites:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tbsp lemon zest (from about 1 large lemon)
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
Optional: festive sprinkles for garnish
Instructions
1. Prepare the Lemon Pound Cake Bites:
Preheat the oven to 350°F (175°C). Grease a mini muffin pan or use mini cupcake liners.
In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, until well combined. Add the lemon zest, lemon juice, and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
2. Bake the Cake Bites:
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the mini cakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
4. Glaze and Decorate:
Once the mini cake bites are completely cool, dip the tops into the lemon glaze or drizzle it over each one.
Sprinkle with festive sprinkles, if desired, for a holiday touch.
Allow the glaze to set for about 10–15 minutes before serving
