Little Lemon Pound Cake for 2
Indulge in the irresistible charm of this Little Lemon Pound Cake for 2—a dessert perfectly portioned for a cozy moment with someone special. Bright and zesty, this mini cake features fresh lemon zest and juice for a citrusy burst of flavor, balanced with a buttery, moist texture. The simple yet elegant lemon glaze adds a sweet-tart finish that takes this treat to gourmet levels. With just 10 minutes of prep time and a short bake, it’s ideal for date nights, weekend indulgences, or when you crave a small batch of homemade goodness. Baked in a mini loaf pan or ramekins, this easy lemon pound cake is a delightful way to savor a touch of sunshine any time of year!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 3 tablespoons Unsalted butter (softened)
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Vanilla extract
- 0.33 cup All-purpose flour
- 0.25 teaspoon Baking powder
- 0.125 teaspoon Salt
- 1 tablespoon Milk
- 3 tablespoons Powdered sugar
- 1 teaspoon Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a mini loaf pan or two small ramekins.
In a medium bowl, cream together the softened butter and granulated sugar using a whisk or hand mixer until light and fluffy.
Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Mix until thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until no streaks of flour remain; do not overmix.
Pour the batter into the prepared mini loaf pan or ramekins, filling them about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled cakes. Let it set before serving.
Enjoy your zesty Little Lemon Pound Cake with a loved one or save the second serving for later!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 37.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
