Mini Lemon Pound Cakes
These tasty little cakes can be made with Lemon, Lime, Orange or Butter Oils. They're delicious no matter how you make them.
1 1/2 cups all purpose flour
2 teaspoons lemon zest
1/4 teaspoon salt
3/4 cup Lemon, Persian Lime, Blood Orange or Butter Olive Oil
4 oz. cream cheese
1 1/2 cups sugar
3 large eggs
2 tablespoons lemon juice
2 cups confectioners sugar
2 tablespoons Mango, Honey Ginger or Sicilian Lemon Balsamic Vinegar
Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray. In a medium bowl, whisk the flour, lemon zest, and salt. Set aside.
With an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy. Beat in the eggs one at a time. Add the lemon juice.
On low speed, add the flour in 3 installments. Continue on low speed for 1 minute.
Pour 1 1/4 tablespoon of batter into each muffin cup, filling them no more than 3/4 full. Bake for 10 minutes. Cool in the pan for 10 minutes. Then remove from pan and flip onto their tops on a wire rack. Drizzle glaze when cool.
Combine the confectioner's sugar and vinegar in a bowl. Add just enough vinegar to make a slightly runny glaze. Drizzle the glaze over the mini cakes.
Makes 40-48 mini cakes.