© Lisa Linder
Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : Makes 18 Mini Pound Cakes

These buttery individual pound cakes get their intense citrus flavor from a double glazing of lemon syrup.  More French Desserts

How to Make It

Step 1    

Preheat the oven to 350°. Spray 18 muffin cups with cooking spray. In a large bowl, using a handheld mixer, beat the eggs at low speed until blended. Add 3 cups of the sugar, the melted butter, flour, baking powder and salt. Beat at medium speed until smooth, about 1 minute. Beat in the milk.

Step 2    

Spoon 1/4 cup of the batter into each prepared muffin cup. Bake for 25 minutes, until the pound cakes are golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then turn the cakes out onto a rack to cool, 30 minutes.

Step 3    

In a saucepan, whisk the remaining 1 cup of sugar with the lemon juice and bring to a simmer over moderate heat, stirring, until thickened to a syrup, 8 minutes. Let cool.

Step 4    

Brush the tops of the pound cakes with the lemon syrup. Let stand until the glaze has set, 10 minutes. Brush again with the remaining syrup, let set, then serve.

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