Italian Lemon Mini Pound Cakes

It all started with a road trip to Florida, the kind where you spend half your time navigating backroads and the other half wondering if you should have worn more comfortable shoes. At some point, we stumbled upon a little roadside lemon grove where you could pick your own lemons. I thought, “How hard could it be? I pick apples and peaches all the time!” Well, it turns out, a lot harder when you’re wearing sandals. After a minor scuffle with some fire ants (pro tip: always wear shoes, not sandals), I came home with more lemons than I knew what to do with. Back in my kitchen, staring at my lemon haul, I knew I had to come up with something special. That’s when these Italian Lemon Mini Pound Cakes came to mind.

I had always been a fan of lemon desserts, and this felt like the perfect way to use up those bright, tangy beauties. The idea of combining fresh lemon juice, zest, and a touch of limoncello was irresistible. And the thought of having a tray of mini Bundt cakes, each its own little lemony delight, was enough to make me forget the ant fiasco!

The Perfect Recipe for Lemon Lovers

These Italian Lemon Mini Pound Cakes are a true celebration of citrus. They’re perfect when you want to impress without breaking a sweat. Fresh lemon juice, zest, and a touch of limoncello give them a burst of flavor, while the buttery, dense pound cake provides the ideal backdrop. And the mini Bundt pans? They give each cake a charming shape that feels just a little fancier than a standard loaf.

What’s great about this recipe is that it’s flexible. You can drizzle on a simple lemon glaze, top them with a rich mascarpone frosting, or even enjoy them plain with a dusting of powdered sugar if you want to keep the recipe simple. They’re perfect for everything from a casual brunch to a more formal gathering.

Italian Lemon Mini Pound Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemony and glazed with frosting, no other bite-size treat comes close to this Italian Lemon Mini Pound Cakes recipe.

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 mini Bundt cakes 1x
• Category: Bakery

Ingredients

Scale 1x2x3x

• Cake
  • 3 cups all- purpose flour, plus extra for the pans
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon limoncello liqueur
  • 1/2 cup buttermilk
• Glaze
  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon limoncello liqueur
• Lemon Mascarpone Topping
  • 4 ounces mascarpone cheese, room temperature
  • 1 tablespoon grated lemon zest plus 1/4 cup lemon juice, plus extra zest for garnish
  • 1 teaspoon limoncello liqueur
  • 2 cups confectioners’ sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 325 degrees F. Grease and flour two 6-cavity mini Bundt pans.
2. For the cake: In a large bowl, whisk together the flour, baking powder and salt.
3. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute, then add the sugar and beat until light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, lemon juice, lemon zest, vanilla, and limoncello.
4. On low speed, add half of the flour mixture, followed by the buttermilk, and then the remaining flour mixture, beating to combine. Fill each mini Bundt cavity three-quarters full.
5. Bake for 25 to 30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and let cool completely.
7. For the glaze: Whisk the confectioners’ sugar with the lemon juice and limoncello. Drizzle the glaze over the cake(s).
8. For the lemon-mascarpone topping: Beat the mascarpone cheese with the lemon zest, lemon juice, limoncello, and confectioners’ sugar until smooth.
9. After the cakes have cooled, drizzle the mascarpone frosting over the cakes. Sprinkle with lemon Serve.

Notes

• If you’d like to make one large cake instead of individual cakes, grease and flour a 12-cup Bundt pan. Make the batter as directed, then bake the cake for 1 hour 10 minutes to 1 hour 20 minutes. Let the cake cool in the pan for 10 minutes, before turning it out onto a wire rack and letting cool completely. Make the frosting and drizzle it on the cake as directed.

Ingredients: The Stars of the Show

Now, let’s talk ingredients. The foundation of these Italian Lemon Mini Pound Cakes starts with all-purpose flour, baking powder, and a pinch of kosher salt for balance. But the real magic happens with the lemon elements—fresh juice, zest, and a touch of limoncello. The zest brings out the essential oils of the lemon, while the juice adds that tartness we crave. And the limoncello? It ties everything together with a subtle, sweet depth.

Butter, softened to room temperature, is essential for creating a smooth and rich batter. Paired with sugar, it’s whipped to a creamy base that sets the stage for the eggs and sour cream. The eggs provide structure, while the sour cream keeps the crumb moist and tender. Buttermilk adds a subtle tang that balances out the sweetness and complements the lemon.

The glaze and mascarpone topping share many of the same ingredients, which makes the process more efficient. A little extra lemon juice and zest go into both, ensuring that every bite is packed with bright, sunny flavor. The glaze is easy to whip up—just lemon juice, limoncello, and confectioners’ sugar. And you can stop there, if you want, but it’s the mascarpone frosting that steals the show. Rich, creamy, and with just the right amount of tang, it’s the perfect match for the bright citrusy cakes. And yes, I did eat a spoonful (or two) straight from the bowl.

The Taste: A Bite of Sunshine

So, what can you expect from these Italian Lemon Mini Pound Cakes? Imagine the richness of a classic pound cake but with a zesty twist. Each bite is buttery and dense, with a tender crumb that melts in your mouth. The lemon shines through, providing a bright, refreshing contrast to the rich cake.

The glaze soaks into the cakes, adding an extra layer of tart sweetness, while the mascarpone frosting gives them a creamy finish that feels indulgent without being too heavy. Compared to other lemon cakes I’ve made, these have a deeper, more rounded flavor thanks to the limoncello. They’re perfect with a cup of coffee or an afternoon tea.

Variations and Substitutions

While I adore the classic version of these Italian Lemon Mini Pound Cakes, I’ve experimented with a few fun twists:

• Orange Mini Pound Cakes: Swap out the lemon juice, zest, and limoncello for orange juice, zest, and an orange liqueur like Grand Marnier. It’s a sweeter, more mellow variation.
• Berry Bliss: Add a handful of fresh blueberries or raspberries to the batter before baking. The berries add a juicy burst of sweetness and pair beautifully with the citrus notes.
• Lavender Lemon: Add a teaspoon of dried culinary lavender to the batter for a floral twist. It’s like eating a little slice of summer with your lemon cake.

Tips for First-Timers

• Grease those pans well: Even with non-stick pans, a little extra butter and flour go a long way.
• Room temperature is key: Make sure your butter, eggs, and mascarpone are at room temperature for a smoother batter.
• Don’t overfill: Fill each mini Bundt cavity about three-quarters full to avoid overflow.
• Let them cool before glazing: A little patience pays off here. Let the cakes cool completely before adding the glaze or frosting, or they’ll melt right off.
• Taste as you go: Adjust the amount of lemon juice in the glaze and frosting to your liking. Everyone’s lemon tolerance is different!

Allergy-Friendly Substitutions

• Dairy-free: Use vegan butter and a plant-based sour cream and buttermilk.
• Gluten-free: Substitute with a 1-to-1 gluten-free flour blend.
• Egg-free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan version.

If you’re looking for a dessert that’s equal parts sophisticated and delightful, these Italian Lemon Mini Pound Cakes are the way to go. They’ll win over anyone who loves a little extra lemon in their life, and they make a fantastic homemade gift. Plus, the recipe is flexible enough to tweak and make your own. So, grab those lemons, preheat your oven, and let’s get baking!

And don’t forget to share how your cakes turned out in the comments below—I’d love to hear about your baking adventures!

And if you’re looking to grow your own lemon tree or want to learn more about caring for citrus, view our Lemon Gardening Guide for all the tips and tricks you need. Happy cooking and gardening!