Triple Lemon Mini Pound Cakes

One of my favorite Christmas gifts this past season was this beautiful cookbook. Seriously, it’s droolworthy. Check it out:

It combines two of my greatest loves: dessert (surprise, surprise) and tiny food. I was in heaven just flipping through the pages. And I immediately was struck by the urge to bake (yet another shocking surprise).

I also suddenly decided I need tons of new fun baking pans in various shapes and sizes (mini Bundt pans, anyone?). Yeah, we’ll see how long I can hold out on that one.

When I finally cracked and had to bake something tiny and yummy, I landed on these scrumptious little pound cakes. I’d also received some mini loaf pans for Christmas so I knew I wanted to use those as well. Hey, why not kill two birds with one stone, right? Or one cake…whatever. Gotta give huge thanks to my family for supporting my (somewhat unhealthy) baking habit!

Now, let the drooling commence over these golden beauties.

Triple Lemon Mini Pound Cakes

Makes 8 mini pound cakes.
Recipe courtesy Bite-Size Desserts cookbook

Serve with whipped cream and sliced berries, peaches or pears.

1 stick plus 2 T. unsalted butter, softened
1 cup plus 2 T. superfine sugar, divided
3 eggs, room temperature
1 teaspoon lemon extract
3 tablespoons lemon juice, divided
Finely grated zest of 3 lemons
1 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon kosher salt or sea salt

Position rack in center of oven and preheat to 325. Spray inside of mini loaf pans with cooking spray and place on baking sheet.

Beat butter on medium speed until flufyf, 2 minutes. Gradually add 1 cup sugar and beat until very fluffy, 2 minutes. One at a time, add eggs, beating well after each. Add extract, 1 T. juice and zest and blend thoroughly.

In medium bowl, sift flour, salt, and powder. Add to batter in three stages. Blend well.

Divided evenly among loaf pans, filling 2/3 full. Shake gently to spread out batter.

Bake 30 minutes (I did 20) until light golden and toothpick comes out clean. Remove to racks to cool.

Turn cakes out onto racks to cool more.

To make lemon syrup, heat 2 T. sugar and 2 T. juice in small saucepan and stir over medium heat until sugar dissolves, 3 minutes. Continue to cook until thickens slightly, 2 to 3 minutes> remove from heat and brush tops of cakes with syrup.

Use toothpick to poke 4 or 5 holes in top of each cake and brush cakes again with syrup. Let stand 5 minutes. Brush again with any remaining syrup and allow to cool completely. Serve at room temperature.

Can add 1/2 c. lightly toasted coconut to batter before baking. Or 1/2 c. toasted, finely chopped walnuts of pecans.


~ by spontaneoustruth on February 4, 2010.

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