Mini Lemon Pound Cake

A little celebration is in order! For me having survived my first week back to work from my 2 week long vacation overseas, and for coming back to a city that’s no longer curtained underneath a thick blanket of hazardous white stuff! And to finally being able to see grass! Grass! We can now finally say that Spring has arrived! And so to celebrate, I thought it would be appropriate to reintroduce yummy fruitiness back into our recipes. And we’ll start things off with some mini lemon pound cakes!

Mini Lemon Pound CakeI really was just looking for other fun baked treats that I’d be able to whip up with some cookie dough, and came across a pound cake recipe. Knowing that I can just about make all sorts of things with cookie dough and eggs, I thought I’d give it a try. And with only 5 ingredients, I came up with a super easy shortcut for a bite-size yumminess that everyone can enjoy! Feel free to adjust the lemon ingredients if you’re looking for a zestier pound cake!

You Will Need:

  • 1 pack Immaculate Baking Co.® Vanilla Sugar refrigerated cookie dough
  • 2 eggs
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1/4 cup powdered sugar

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spray 24-mini muffin pan with cooking spray. Let cookie dough soften in room temperature.
  2. In large bowl, break cookie dough into small pieces, and with electric mixer, mix in the eggs, then lemon peel and juice. Divide batter evenly among muffin cups.
  3. Bake 10 to 14 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.

 

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