MINI LEMON POUND CAKES

Mini Lemon Pound Cakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 60

Number Of Ingredients 9

3/4 cup butter or margarine, softened
4 oz (half of 8-oz package) cream cheese, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1/4 cup powdered sugar

Steps:

Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups.
Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg