Mini Lemon Pound Cakes

Holidays in our family are more about food than anything else.  We cook, we bake, and we eat.  And Father’s Day this year was no exception.  I made homemade vanilla ice cream and mini lemon pound cakes as gifts for the dad’s in our family. 

This recipe is adapted from the blog Bright Green Door which Jessica titled Copycat Starbucks Lemon Loaf.  I happened upon Jessica’s recipe at BeBetsy’s Brag About It – Tuesday Link Party #8.  I opted to make small cakes so they could be frozen and the recipients could enjoy them now and again.

Mini Lemon Pound Cakes

(Makes 8 mini pound cakes)

Preheat oven to 300 degrees and grease 8 mini loaf pans

2 c. sugar

1 stick of margarine, softened

6 eggs

1/4 c. sour cream

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla extract

1/2 tsp. lemon extract

1/2 c. fresh squeezed lemon juice

3 c. all-purpose flour

Cream together sugar, margarine, eggs, and sour cream in a large mixing bowl.  Mix in baking powder, baking soda, salt, vanilla extract, lemon extract, and lemon juice.  Add flour and mix in thoroughly. Pour batter into prepared pans and bake for approximately 50-55 minutes, or until toothpick comes out clean when inserted into the center of the loaves.  Allow loaves to cool slightly before removing from pans.

Lemon Icing 

1 c. confectionery sugar

1-2 tbsp. milk

1 tbsp. lemon juice

Mix all ingredients together and drizzle on top of cooled pound cakes.

On a scale from 1-10, how important is food to your holiday celebrations? 

If you’d like to share one of your favorite desserts (or any post) don’t forget to drop by BeBetsy.com this Tuesday (that’s tomorrow) for their next link party.  They’d love for you to join in on the fun!