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Mini Lemon Pound Cakes

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6


Mini Lemon Pound Cakes

  • 1/2 cup unsalted butter softened to room temperature
  • 1 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla bean paste
  • 1 tablespoons lemon juice
  • zest from 1 lemon
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Vanilla Bean Glaze

  • 1 cup confectioner's sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla bean paste
  • pinch of kosher salt


  • Preheat oven to 325 degrees F. Spray a mini loaf sheet pan with a nonstick spray. Set aside.
  • In the bowl of your stand mixer with paddle attachment fixed, cream together the butter, sugar, sour cream, eggs, vanilla bean paste, lemon juice, and lemon zest until smooth, about 1-2 minutes.
  • In a medium bowl, whisk together the flour, baking powder, salt. Add the dry ingredients to the wet and mix until no dry flour remains.
  • Distribute the cake batter evenly among 6 of the loaf indentations. Most mini loaf sheet pans have 8. Make sure to still only fill 6.
  • Bake the mini lemon pound cakes for about 25-30 minutes, or until a toothpick comes out clean. Remove from the oven and let cool in the pan while you prepare your glaze.
  • In a medium bowl, whisk together the confectioner's sugar, milk, vanilla bean paste, and salt until smooth. Drizzle it on top of the cakes while they are still slightly warm.
  • Serve the pound cakes immediately for best results, but will keep for a couple of days if needed. Enjoy!