As the holiday season approaches, there’s nothing quite like bringing a little joy into the kitchen. Christmas treats are always a highlight of the season, and these Christmas Mini Lemon Pound Cake Bites are an absolute must-have for any festive spread. Packed with a burst of zesty lemon flavor and topped with a sweet glaze, these bite-sized cakes are a fresh, citrusy contrast to the more traditional holiday flavors like chocolate and gingerbread. Whether you’re serving them at a Christmas party, gifting them to loved ones, or enjoying them by the fire with a cup of tea, these mini treats are bound to be a holiday hit.
Why We Love This Recipe
There are many reasons to fall in love with these Christmas Mini Lemon Pound Cake Bites. Here are just a few:
- Perfect Bite-Sized Treats: Their small size makes them perfect for sharing and enjoying without overindulging. These cakes pack a flavorful punch, giving you the ideal balance of sweet and tangy in each bite.
- Bright, Citrusy Flavor: The addition of fresh lemon zest and juice brings a vibrant, refreshing taste to the holiday table. They stand out as a refreshing twist on classic Christmas treats.
- Easy to Make: Despite their impressive look, these mini pound cakes are simple to make. They require just a few ingredients, most of which you likely already have in your pantry.
- Versatile Presentation: With a simple drizzle of lemon glaze and a few festive sprinkles, these little cakes are effortlessly elegant. Perfect for any Christmas occasion, they’re easily customized to match the holiday spirit with colored sprinkles or even a touch of edible glitter.
Ingredients
For the Lemon Pound Cake Bites:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- Optional: festive sprinkles for garnish
How to Make This Recipe
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini cupcake liners to prevent sticking. This will make for easy release and presentation later on.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, combine the softened butter and cream cheese until smooth. Gradually add the granulated sugar and beat on medium speed until the mixture is light and fluffy (about 3–5 minutes).
Step 3: Add the Eggs, Lemon, and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest, lemon juice, and vanilla extract, blending until fully incorporated. This mixture should smell wonderfully fragrant from the lemon and vanilla.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cakes tender.
Step 5: Fill the Mini Muffin Pan
Using a small scoop or spoon, fill each mini muffin cup about 3/4 full with the batter. This allows enough room for the cakes to rise without overflowing.
Step 6: Bake
Bake in the preheated oven for 15–18 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can make the cakes dry. Let the mini cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding a bit more lemon juice if needed, aiming for a glaze that’s thick enough to coat the cakes but thin enough to drizzle.
Step 8: Glaze and Decorate
Once the mini lemon pound cakes have cooled, drizzle each one with the lemon glaze. For a festive touch, add colorful holiday sprinkles to the tops of each cake while the glaze is still wet.
Success Tips
- Room Temperature Ingredients: Using room temperature butter, cream cheese, and eggs ensures a smooth, lump-free batter. This step also helps in achieving a lighter texture.
- Avoid Overmixing: Once the flour mixture is added, mix just until the ingredients are combined. Overmixing the batter can result in dense cakes.
- Accurate Measurements: Make sure to use precise measurements, especially for baking powder, as too much can cause the cakes to rise too quickly and collapse.
- Even Baking: Use an oven thermometer if possible to ensure accurate baking temperature, as even slight variations can impact baking time and texture.
- Cooling the Cakes: Allow the mini cakes to cool completely before glazing. If they’re still warm, the glaze may melt and become runny.
Storage
Store these mini lemon pound cakes in an airtight container at room temperature for up to three days. If you want to keep them fresher for longer, refrigerate them for up to a week. Just let them sit at room temperature for a few minutes before serving, as this will bring back their soft texture.
If you’d like to make these ahead of time, the unglazed cakes can be frozen. Simply store them in a freezer-safe container, separating layers with parchment paper to prevent sticking. When ready to serve, allow them to thaw at room temperature, glaze, and add festive sprinkles.
Notes
- Adjusting Tartness: For those who love a more intense lemon flavor, feel free to add a bit more lemon zest or juice to the batter and glaze.
- Colorful Variations: Use different festive sprinkles or add a touch of food coloring to the glaze for a more personalized holiday touch.
- Mini Bundt Option: If you have mini Bundt pans, these cakes can be made in them for a different presentation style.
Nutrition
- Calories: 120 kcal
- Total Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 25 mg
- Sodium: 50 mg
- Total Carbohydrate: 16 g
- Sugars: 12 g
- Protein: 1 g
Note: Nutritional information is approximate and can vary based on ingredient brands and precise measurements.
FAQs
1. Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used in a pinch, fresh lemon juice provides a more vibrant, authentic flavor. The zest of a fresh lemon also adds a lot to the overall taste.
2. Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure the rest of your ingredients are also certified gluten-free.
3. What can I use instead of cream cheese?
If you don’t have cream cheese, you can substitute it with Greek yogurt for a lighter option or use mascarpone cheese for a richer taste.
4. Can I double the recipe?
Absolutely! This recipe can easily be doubled to make a larger batch. Just make sure you have enough mini muffin pans on hand or bake them in batches.
5. Do I have to glaze them?
The lemon glaze adds sweetness and a touch of tang, but it’s optional. You could dust them with powdered sugar for a lighter finish if you prefer.
Conclusion
These Christmas Mini Lemon Pound Cake Bites are a delightful addition to your holiday baking repertoire. With their bright lemon flavor and festive presentation, they’re a refreshing change from the typical holiday fare. Each bite combines a soft, tender cake with a sweet-tart glaze, making them perfect for anyone who loves citrus desserts. Whether you’re a novice baker or an experienced cook, this recipe is straightforward, and the results are always impressive.
This holiday season, whip up a batch of these mini lemon pound cakes for your loved ones. They’re not only easy to make but also incredibly versatile for gifting, sharing, or enjoying as a little treat with a cup of tea. Decorate with festive sprinkles, serve them on a holiday tray, and watch these little bites disappear.