• Home
  • About
    • FAQ
    • Privacy & Disclosure
    • Terms & Conditions
  • Contact Me
  • All Recipes
    • Nerdy Recipes
    • Breakfast
    • Main Courses
      • Chicken
      • Pasta
      • Soups
      • Salads
    • Beverages
    • Side Dishes
    • Desserts
      • Bars, Brownies & Blondies
      • Cookies
      • Cupcakes
    • Healthy
    • Easy Weeknight Meals
    • Holiday Recipes
      • Christmas
      • Valentine’s Day
  • Recipes for One
  • Recipes for Two
  • Small-batch Desserts

Baking Mischief

Good Food, Nerdy Recipes, Living Well

  • Breakfast
  • Main Courses
    • Easy Weeknight Meals
    • Beef
    • Chicken
    • Pork
    • Salads
    • Sandwiches
    • Soups
    • Pasta
  • Desserts
    • Bars, Brownies & Blondies
    • Cookies
    • Cupcakes
    • Frozen
  • Side Dishes
You are here: Home / Breakfast / Small Lemon Pound Cake

Small Lemon Pound Cake

01/29/20 | Breakfast, Cakes, Desserts, Recipe for Two, Recipes, Small-batch Dessert

7.4Kshares
Jump to Recipe

   This Small Lemon Pound Cake is incredibly moist, lemon tangy, and everything you want a slice of pound cake to be.

Glazed small lemon pound cake.

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.

Fair warning though, if you don’t want to eat two cakes today, you might want to pre-promise one of them to a friend or hide it away in your freezer. These are almost impossible not to nibble at when they are sitting on your counter (ask me how I know).

Lemon pound cake with cream cheese glaze on a cooling rack.

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!).

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.

The cream cheese glaze is the same glaze I use on my Cream Cheese Glazed Pumpkin Donuts. It makes a thick and silky glaze that’s really a cross between a glaze and a frosting.

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.

Sliced lemon pound cake on a plate.

More Small-batch Cakes

  • Small Chocolate Cake
  • Small Red Velvet Cake
  • Six-inch Banana Cake
  • Small-batch Vanilla Cupcakes
  • Small-batch Chocolate Cupcakes

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.
Small Lemon Pound Cake

Small Lemon Pound Cake

This Small Lemon Pound Cake is incredibly moist, lemon tangy, and everything you want a slice of pound cake to be.
5 from 20 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Cooling Time: 45 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings (Hover or Click to Change Yield): 8 servings
Calories: 305kcal
Author: Tracy

Ingredients

Cake

  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (56g) salted butter softened
  • 1/4 cup (48g) shortening room temperature*
  • 1 cup (200g) granulated sugar
  • 2 large eggs preferably room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest this is the zest from about 1/3 of a lemon
  • 1/4 cup milk preferably whole

Lemon Glaze

  • 1/2 cup (60g) powdered sugar sifted
  • 2 teaspoons fresh lemon juice plus more as needed

Cream Cheese Glaze

  • 2 ounces cream cheese softened
  • 2 tablespoons (28g) salted butter softened
  • 1 cup (120g) powdered sugar sifted
  • 1 to 2 teaspoons milk any percentage

Instructions

Pound Cake

  • Preheat your oven to 350°F and grease two mini loaf pans and line with parchment paper.
  • In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a medium bowl, combine softened butter, shortening, and sugar. Beat until light and fluffy, 1 to 2 minutes.
  • Beat in eggs one at a time, followed by lemon juice and zest.
  • Add half of the flour mixture, mixing until just combined, repeating with all of the milk and then the rest of the flour mixture.
  • Divide batter between baking pans and bake for 28 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
  • Cool before adding the glaze.

Lemon Glaze

  • In 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).
  • Drizzle glaze over the cakes and allow 10 to 15 minutes for it to set.

Cream Cheese Glaze

  • In a medium bowl, combine softened cream cheese and butter. Beat until smooth.
  • Add powdered sugar and 1 teaspoon of milk. Beat until smooth.
  • Whisk 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.
  • Spread glaze over the cakes. Allow about 20 to 30 minutes for glaze to set.
  • Slice cakes, serve, and enjoy!

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.
Lemon-glazed cakes can be stored in an airtight container at room temperature. Pound cakes with cream cheese glaze should be stored in an airtight container in the refrigerator. 
If baking in a single standard loaf pan, bake at the same temperature for 37 to 45 minutes.
Approximate nutritional information is for pound cake made with the lemon glaze.
Both glazes will make enough to cover the two cakes on their own, so you only need to make one of them. If you want to use both, cut the glaze recipes in half. 
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 28 comments

« Small Banana Cake
What to Do With Leftover Tomato Paste »

Comments

  1. Glenda says

    October 17, 2023 at 2:58 pm

    5 stars
    I doubled the recipe and made 4 small loaves. Sadly they stuck so while they aren’t pretty, they are still very tasty. I did not have shortening, so used 3/4 cup of butter and 1/4 cup of coconut oil. Note if using coconut oil that there will be a very subtle coconut taste which is very pleasant with the lemon.
    I look forward to baking these again, but will be sure to use Baker’s Joy.

    Reply
  2. Mrs. H says

    July 13, 2023 at 3:40 pm

    I just made this using 2 small bundt pans (maybe 3 cup capacity each). They seem fine and I’m waiting for them to cool to remove from the pans.
    Seing as how I never got around to finishing this comment, I’ll add that the 2 small Bundts were GREAT!!

    Reply
  3. Maureen S says

    May 14, 2023 at 1:06 pm

    Made this for a small family Mother’s Day gathering today using all butter (I don’t generally use shortening) and the lemon glaze. It was delicious and this recipe is a keeper! I wonder if you’ve ever made either a lime or orange version? Seems like both would be good.

    Reply
  4. Carolyn says

    February 23, 2023 at 5:38 pm

    We love the pound cake but it falls. Doesn’t look pretty but tastes yummy. I am using self rising flour instead of the all purpose. And omit the baking powder and salt. Is it too acid with the lemon juice? I would appreciate a clue to what I am doing wrong?

    Reply
  5. Jan Lewis says

    January 21, 2023 at 3:55 pm

    5 stars
    I made this cake and inadvertently added the two tablespoons of cream cheese in with the shortening and butter. But it was absolutely delicious! A happy little accident.

    Reply
  6. Canadian Mom says

    November 8, 2022 at 5:45 pm

    Hello, I just wanted to say I have searched high and low for the perfect lemon loaf/cake recipe and this is it.
    I top it with thin slices of lemon and lime and cook in the oven it’s such a delight I have been currently using this as my morning breakfast to pair with tea or coffee it is just fantastic! I am going to keep this recipe and share it forever
    Thank you so much!
    -Canadian Mom

    Reply
  7. Brenda says

    July 11, 2022 at 6:40 pm

    I made this and used a regular loaf pan, it was awesome.

    Reply
  8. Deitra says

    June 14, 2022 at 4:47 pm

    I absolutely love these. I’m going to make a bunch tomorrow but am I able to freeze them with the cream cheese frosting?

    Reply
    • Tracy says

      June 14, 2022 at 8:12 pm

      So glad you enjoyed them! Yes, you can freeze them with the cream cheese frosting.

      Reply
  9. Deanna says

    February 28, 2021 at 5:31 pm

    It sounds great and I love lemon. When you call for shortening do you use Crisco or margarine?

    Reply
    • Tracy says

      March 1, 2021 at 10:27 am

      I use Crisco in these. Hope you enjoy them!!

      Reply
  10. Beth ST Germain says

    February 28, 2021 at 6:29 am

    I’m looking forward to make this! I only use unsalted butter. How much salt would I need to add for the adjustment?

    Reply
    • Tracy says

      February 28, 2021 at 8:49 am

      Hi, Beth. Add an addition 1/8 teaspoon salt for 1/4 teaspoon total.

      Reply
  11. Linda says

    February 28, 2021 at 5:48 am

    Hi Tracy,

    I’m looking forward to making these. What are the dimensions of your loaf pans?
    I look forward to hearing from you on Sunday mornings. Thanks.

    Linda

    Reply
    • Tracy says

      February 28, 2021 at 8:52 am

      Thanks, Linda! The pans are 5.5 x 3 x 2.25-inches. Hope you enjoy the cakes!

      Reply
  12. Jeannie says

    September 28, 2020 at 3:05 pm

    5 stars
    Absolutely supurb cake! Thank you, Tracy!

    Jeannie

    Reply
    • Tracy says

      October 3, 2020 at 6:32 am

      Thanks, Jeannie!! I’m so glad you enjoyed it!

      Reply
  13. Dena Taylor says

    July 30, 2020 at 5:04 am

    How do you think this would be if you replaced the lemon with orange .. in both the cake and the glaze?

    Reply
    • Tracy says

      July 30, 2020 at 9:58 am

      It should work just fine. It will be a more subtle flavor since orange juice is less powerful than lemon, so I might add 1/2 teaspoon of orange zest to the glaze just to help boost it. If you try it, please let me know how they turn out!

      Reply
  14. Laura says

    July 6, 2020 at 10:56 am

    This is the third time I’m making this recipe. I use a standard glass loaf pan – I don’t have minis and it’s wonderful. Thanks for the great recipe.

    Reply
    • Tracy says

      July 10, 2020 at 2:20 pm

      Thanks, Laura! So glad to hear it!!

      Reply
    • Brenda says

      July 8, 2022 at 1:00 pm

      How long did you bake ? I’m using a metal loaf pan

      Reply
  15. mpotter says

    April 13, 2020 at 9:56 am

    Hi. I love a moist lemon pound cake!
    I don’t keep shortening on hand. But for holiday cookies (snickerdoodle types), I replace shortening with coconut oil. Do you have any thoughts on what the would do for this cake’s texture? (The refined oil; which has almost no coconut taste).

    I would be up for using all butter like your note (so awesomely) recommends. But thought I would ask your feedback first.

    Thanks. Stay safe.

    Reply
    • Tracy says

      April 13, 2020 at 12:17 pm

      As you said, generally you can swap solid coconut oil and shortening 1:1, so I imagine it would work just fine here and give the cakes a really nice moist and soft texture similar to shortening. BUT I haven’t ever done it, so I don’t want to say for sure how it would come out.

      If you’re worried about wasting ingredients right now (I know a lot of people are still having trouble finding the basics), I’d just use all butter, but if you’re up for experimenting, I say go for it. Either way, please let me know how it comes out! 🙂

      Reply
  16. Sandy says

    February 25, 2020 at 12:31 pm

    5 stars
    Not sure who loves these tangy little delights more – my husband or I! They have a lovely soft texture that is sooo hard to resist, and the glaze (I made lemon) was the perfect sweet topping. These will be in rotation here!

    Reply
    • Tracy says

      February 25, 2020 at 12:35 pm

      So thrilled to hear it, Sandy! Thanks for taking the time to let me know!!

      Reply
Newer Comments »
5 from 20 votes (15 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Get free recipes delivered to your inbox!

Join the Baking Mischief Newsletter

Subscribe and get recipes delivered to your inbox weekly PLUS a free mini e-cookbook. 

Popular Recipes

Gooey Chocolate S’mores Cupcake with a bite out of it.No Fail Butter and Garlic Green Beans in a white dish.Pesto Chicken Sandwich on Sourdough being picked up.Chicken Shawarma With Yogurt Sauce wrapped in foil on a wooden plate.Easy Carnitas Recipe on a white plate with limes.The BEST Crispy Oven-roasted Broccoli on a baking sheet.

What I’m Loving Now

Small-batch Chocolate Banana Muffin with a bite out of it.Carnitas Enchiladas (Pulled Pork Enchiladas) on a plate with lettuce.Easy Creamy Chicken Noodle Soup in a pot.Easy Peanut Butter Oatmeal Cookies stacked on a plate.

Copyright © 2025 · Tasteful theme by Restored 316

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.