Lemon Cube Pound Cakes

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: DessertSnack

Cuisine: Korean

Servings: 8 cube cakes

Prep Time30

Cook Time25

Total Time55

Ingredients

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

Garnish

Dried lemon slices
Rosemary sprigs

Instructions

Preheat the oven to 350℉/180℃.
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.

Nutrition

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