Italian Lemon Mini Pound Cakes

As a kid, I was never a fan of pound cake. I always thought it was too dense and heavy. But as an adult, I’ve come to appreciate the simplicity of pound cake and how versatile it can be. This Italian Lemon Mini Pound Cake recipe is my new favorite!

They are absolutely perfect for any occasion. Great for summer picnics, potlucks, barbecues, a quick snack, or dessert. I love making a batch of these and keeping them in the freezer for when those sweet cravings hit. They satisfy my sweet tooth without being too heavy or rich.

Plus, because they’re mini, they’re the perfect portion size. I can have one (or two!) without feeling guilty. Be warned, though — they’re so good that it’s hard to stop at just one.

These bite-sized cakes have a light and airy texture, and they’re glazed with a lemony frosting that takes them over the top. Plus, they’re so easy to make! You don’t need any special equipment or skills to make these little cakes. Just a few simple ingredients and you’re on your way to pound cake perfection.

There are a lot of variations of the pound cake across various countries and regions, each one having its own distinct style. What I love most about these Italian Lemon Mini Pound Cakes is that lemon is always a wonderful flavor; it really stands out from other variations.

Italian Lemon Mini Pound Cakes are perfect when you want something sweet but don’t want to overdo it. And if you can’t decide whether you want a donut or a cake, these little cakes have the best of both worlds. I usually serve mine with a cup of tea or coffee.

When life gives you lemons, make Italian Lemon Mini Pound Cakes!

Italian Lemon Mini Pound Cakes

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

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.

Keywords: pound cakes, lemon

What do you think of this recipe? Isn’t it delicious?!