Lemon-Glazed Mini Pound Cakes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Extra-lemony and buttery! Ingredients:
3 large eggs |
4 cups powdered sugar |
1 1/4 cups unsalted butter, melted |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup milk |
1/2 cup fresh lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
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