Mini Lemon Pound Cakes

 

My youngest son LOVES lemon pound cake. I usually make a recipe with sour cream, but, I'm out of sour cream today, so, here's an alternate recipe:

Ingredients: 

3/4 cup of organic all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1stick) of butter (room temp)
1/2 cup sugar
2 eggs (room temp)
1tsp pure vanilla extract
1/8 cup lemon juice

The first thing I do, is butter and line 2 mini loaf pans. I use coconut oil or butter and wax paper.

I then squeeze the juice of 1 lemon into a container, strain the seeds and measure out 1/8th of a cup. (Save the rest of the lemon juice for the icing glaze.)

Then, I preheat my gas oven to oven to 350.

I combine the flour, baking powder and salt together and set aside. In a small mixing bowl, or large glass measuring cup  - cream the butter, add the sugar and mix, and then the eggs one at a time. When the eggs are smooth, add the vanilla.

Alternately add the flour mixture and the lemon juice, mixing between each addition. Mix until smooth.

Pour into the prepared pans and bake for about 1/2 hour until golden brown and spring back lightly to the touch.

Let cool for 15 minutes. Remove wax paper and glaze with lemon juice and icing sugar mixed together.

 

Wrap, store or enjoy right away!