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Lemon Cube Pound Cakes

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Moist, light, buttery, and citrusy individual Lemon Cube Pound Cakes with sweet and tangy lemon glaze. These mini pound cakes are perfect for breakfast, dessert, or as an afternoon tea snack.

lemon cube pound cakes with lemon glaze

Pound cake is classic and there is only one thing better than one pound cake – several mini pound cakes! You can have your own little dessert that you can eat the whole thing. There is no sharing required!

These Lemon Cube Pound Cakes, while not a traditional pound cake, are moist, dense, smoothly textured cakes with a fine crumb and bursting with fresh lemon flavor. Plus, the easy lemon glaze on top will have you hooked after just one bite. Their small size makes anything look beautiful and adorable. Or you can bake them as a full-sized loaf. If you love lemon desserts, you have got to give Lemon Cube Pound Cakes a try!

lemon cube pound cakes with lemon glaze

Mold Alternatives

I used a cube silicone cake mold for baking this recipe. It has 8 cavities and the size of each cavity is about 2x2x2-inch / 5x5x5 cm. There is no need to grease the mold since silicone is nonstick. In addition, the cakes baked in the silicone mold will slide out easily and effortlessly.

cube silicone cake mold

If you don’t have one or not planning to buy the silicone mold, you can either use a cupcake tin or mini bundt cake pan. Depending on the size of your pan, you may need to adjust the baking time. If you use a metal pan, don’t forget to butter and flour your pan to prevent sticking.

You can also bake these up in an 8×4-inch loaf pan. Or you can also double the recipe and bake the cake in a big bundt pan. Simply double the bake time to 45-55 minutes. Test whether the cake is done or not by inserting a toothpick or skewer. If it comes out clean then it is ready.

lemon cube pound cakes with lemon glaze

Baking Tips

  • Have ingredients at room temperature. They mix much more effortlessly into the batter.
  • Don’t overmix. Avoid overmixing the batter as it will lead to a tough and rubbery cake.
  • Don’t overfill the molds. You should fill them about 75% full as the cakes rise during baking.
  • Tap the mold before baking. To make sure there are no gaps between the cake batter and the mold at the base or around the sides. Tapping the mold a few times on the counter before baking also removes any large air pockets that may cause uneven texture in your finished cake. 
lemon cube pound cakes with lemon glaze


It’s best to store Lemon Cube Pound Cakes at room temperature with an airtight cover. On average, the cakes will last for 4-5 days when stored properly at room temperature. Don’t refrigerate pound cakes as the texture and the flavor of the cake will have drastically changed after being kept in the refrigerator.

More Lemon Dessert Recipes

lemon cube pound cakes with lemon glaze
4.8 from 6 votes

Lemon Cube Pound Cakes

Moist, light, buttery, and citrusy individual Lemon Cube Pound Cakes with sweet and tangy lemon glaze. These mini pound cakes are perfect for breakfast, dessert, or as an afternoon tea snack.
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: Korean
Servings: 8 cube cakes
Tap or hover to scale!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes


  • 2/3 cup (150 gr) unsalted butter, room temperature
  • 3/4 cup (150 gr) granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • Lemon zest, from 1 lemon
  • 1 tbsp lemon juice
  • 1 1/4 cups (150 gr) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Lemon Glaze

  • 3/4 cup (100 gr) confectioners’ sugar
  • 1 1/2 tbsp lemon juice


  • Dried lemon slices
  • Rosemary sprigs


  • Preheat the oven to 350F/180°C.
  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until pale and fluffy. Scrape the side with a spatula.
  • Add eggs, vanilla extract, lemon zest, and lemon juice. Beat until well combined.
  • Sift in all-purpose flour, baking powder, and salt. Beat on the lowest speed until just combined. Don't overmix.
  • Transfer the batter to a piping bag. Pipe the batter into 8 cavities of cube silicone cake mold (each cavity is 2x2x2-inch/5x5x5 cm) until 75% full. Tap the mold on the working surface a few times to flatten the batter and remove the air bubbles.
  • Bake for 20-23 minutes or until a toothpick inserted comes out clean.
  • Cool in the mold for 5 minutes to set, then remove the cakes from the mold. Cool the cakes completely on a cooling rack.
  • To make the glaze, sift confectioners' sugar in a medium bowl. Add lemon juice and mix until combined.
  • Pour a tablespoon of glaze on top of each cake. Place a dried lemon slice and rosemary on each cake for decoration. Let the glaze dry before serving.



Serving: 1cube cake | Calories: 357kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 231mg | Potassium: 61mg | Fiber: 1g | Sugar: 31g | Vitamin A: 581IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    I love this recipe! Rasanya pas. The balance of sweet, sour, and a hint of saltiness is just perfect!
    My cakes came out great but a little bit too brown, since i’m using metal instead of silicon mold. But it’s okay, that means I need to make many more of these for practice 😆

  2. 5 stars
    Hi. Tried the recipe and it’s so delicious. Do I have to double the recipe to bake this cake in an 8 inch square pan?

  3. Hello I would like to know if I have to use only conventional oven because the silicone does not work well with regular home ovens?