Small Lemon Pound Cake

Steps

1. 1Pound Cake
2. 2Preheat your oven to 350°F and grease two mini loaf pans and line with parchment paper.
3. 3In a small bowl, whisk together flour, baking powder, and salt. Set aside.
4. 4In a medium bowl, combine softened butter, shortening, and sugar. Beat until light and fluffy, 1 to 2 minutes.
5. 5Beat in eggs one at a time, followed by lemon juice and zest.
6. 6Add half of the flour mixture, mixing until just combined, repeating with all of the milk and then the rest of the flour mixture.
7. 7Divide batter between baking pans and bake for 28 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
8. 8Cool before adding the glaze.
9. 9Lemon Glaze
10. 10In a small bowl, whisk together powdered sugar and lemon juice until smooth. If necessary, add more lemon juice by the 1/4 teaspoon until you get a glaze that is just thin enough to drizzle over the cake (if you make it too thin, it won’t set).
11. 11Drizzle glaze over the cakes and allow 10 to 15 minutes for it to set.
12. 12Cream Cheese Glaze
13. 13In a medium bowl, combine softened cream cheese and butter. Beat until smooth.
14. 14Add powdered sugar and 1 teaspoon of milk. Beat until smooth.
15. 15Whisk in milk by the 1/4 teaspoon until mixture resembles a thin frosting, thin enough to easily spread over the top of the cakes but not completely pourable. (I usually use exactly 1 1/2 teaspoons milk TOTAL.) Do not add too much or your glaze will not set.
16. 16Spread glaze over the cakes. Allow about 20 to 30 minutes for glaze to set.
17. 17Slice cakes, serve, and enjoy!