I have a bright little dessert for you today, one that will serve you all through the dreary days of winter and into the spring: Lemon Pound Cake!
Small-batch Pound Cake
This is a small-batch recipe that will make two mini-loaves (these are the mini loaf pans I own) or one very short and squat loaf in a regular-size loaf pan. The cakes come out incredibly moist and lemon tangy and exactly everything you want a slice of pound cake to be. The sweet-tart lemon glaze is made with two ingredients, powdered sugar and fresh lemon juice. It’s incredibly tangy and good and sets much firmer than cream cheese glaze does.
Your Choice of Pound Cake Glaze
You can leave the cakes plain if that’s how you prefer your pound cake, but you really won’t regret adding a finishing glaze. And I’m giving you two options, a sweet-tart lemon glaze or decadent cream cheese glaze. I love both (which is why I’m including both–I couldn’t choose between them!).
It will set, but not hard, so if you plan on wrapping the cakes for gifting, you’ll need to be careful. Cakes using this glaze should also be stored in the refrigerator because of the cream cheese.
Small Lemon Pound Cake Recipe Notes
This recipe calls for shortening, but you can replace it with 1/4 cup of butter (for 1/2 cup of butter total) if you don’t keep shortening on hand. I slightly prefer the texture of the cake made with some shortening, but the all-butter pound cake is still completely delicious.
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