This Small Lemon Pound Cake is incredibly moist, lemon tangy, and everything you want a slice of pound cake to be.
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).
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.
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.
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 Small Banana Cake recipe makes a cute little two-layer cake that’s soft and moist with just a bit of cinnamon in the batter and luscious cream cheese frosting.
We’ve chatted before about what to do with a slightly sad single brown banana.
You could make one banana, one bowl Banana Muffins Or Chocolate Banana Muffins Or Banana Pancakes Or maybe even a thick and frosty Banana Milkshake
And today I’m adding cake to that one-banana recipe list. I think you should use that lone brown banana to make a cake.
One Banana Small Banana Cake
This recipe will make a very adorable, very delicious two-layer, 6-inch banana cake. If you don’t own 6-inch cake pans , it will also make an 8×8 square snack cake or a 9-inch single-layer round cake.
The cake will comfortably serve 4 (6 with smaller slices), or is just the right size for you and someone special to polish off over a weekend.
It’s incredibly soft and moist with just a bit of cinnamon in the batter and comes together quick and easy.
Best of all, you get to smother it with cream cheese frosting.
The Best Cream Cheese Frosting
The cake is topped off with my favorite Cream Cheese Frosting , which is tangy and rich and a cinch to throw together.
As written, the recipe will make enough to frost the entire cake (sides and all) or you can make your cake with naked sides like I did, and you’ll have a bit of frosting leftover in the bowl.
However you frost it, you really can’t go wrong with this cake and frosting combo.
More Small Cake Recipes
- Small Chocolate Cake
- Small Red Velvet Cake
- Small Carrot Cake
- Small Lemon Pound Cake
- Small Pumpkin Cake
Recipe Notes
- This recipe calls for buttermilk, but if you don’t have any in your fridge, don’t worry, you can still make the cake. The recipe notes section includes a quick buttermilk substitute made with regular milk and lemon juice or vinegar.
- If you do have buttermilk and have some leftover, check out my post What to Do With Leftover Buttermilk for ideas on what to do with the leftovers.
- The frosting recipe will make enough frosting to frost the entire cake (you’ll have about 1/4 of the frosting leftover if you frost it with naked sides like I did), but if you want extra frosting for decorating, 1 and 1/2 the frosting recipe and add more powdered sugar as needed to get a frosting stiff enough for piping.
Equipment
- 2 6-inch cake pans
- Parchment paper
Ingredients
Banana Layer Cake
- ▢ 1 cup ( 120g ) all-purpose flour
- ▢ 1/2 teaspoon baking soda
- ▢ 1/4 teaspoon ground cinnamon
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup ( 56g ) salted butter
- ▢ 1/2 cup ( 100g ) granulated sugar
- ▢ 2 tablespoons ( 25g ) brown sugar
- ▢ 1 large egg
- ▢ 1 tablespoon vegetable oil
- ▢ 3/4 teaspoon vanilla extract
- ▢ 1 large overripe banana mashed (about 1/3 cup)
- ▢ 1/2 cup buttermilk or buttermilk replacement*
Frosting
- ▢ 4 ounces cream cheese softened
- ▢ 1/2 cup ( 113g ) salted butter softened*
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1 1/2 cup ( 180g ) powdered sugar sifted, plus more as needed
- ▢ 1 tablespoon milk optional, as needed
- ▢ Chopped walnuts optional, for decoration
Instructions
Banana Cake
- Preheat oven to 350°F and butter and flour 2 six-inch cake pans and line with parchment paper.
- In a small bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, combine softened butter and granulated and brown sugars and cream together until light and fluffy, about 1 minute.
- Beat in egg, vegetable oil, and vanilla extract until well-combined, followed by mashed banana.
- Add half of the flour mixture and mix until just combined, repeating with all of the buttermilk and then the remaining flour mixture.
- Divide batter evenly between prepared cake pans and bake for 22-27 minutes, until a toothpick inserted into the center of the cakes comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting
- In a medium bowl, combine cream cheese, butter, and vanilla and beat until smooth.
- Add powdered sugar and beat until smooth and creamy. If frosting is too thick for your taste, add milk by the teaspoon until it reaches your desired consistency. For stiffer, pipe-able frosting, add more sifted powdered sugar as needed.
To Frost the Cake
- Place bottom cake layer on cake stand or plate, using a small dollop of frosting to anchor it.
- Spread 1/3 of the frosting over the bottom layer. Place second cake layer on top and use the rest of the frosting over the top and body of the cake, starting at the top and spreading the frosting down the sides.
- Decorate with chopped walnuts if desired.
- Slice, serve, and enjoy!
Notes
What to Do With Leftover Tomato Paste: how to store it, freeze it, and 10+ recipe ideas to use up the leftovers.
Heya, friends. It feels like a good time for another entry in my “Waste Not” series, a series dedicated to reducing food waste in the kitchen.
So far on this topic, I’ve written posts for:
- What to Do With Leftover Egg Yolks & Egg Whites
- What to Do With Leftover Pesto
- What to Do With Leftover Whipping Cream
- What to Do With Leftover Buttermilk
- What to Do With Leftover Pumpkin Puree
Today, we’re tackling tomato paste, an ingredient that adds tons of flavor to whatever dish you use it in, but one that often goes to waste since a little goes a long way.
So here we go: What to Do With Leftover Tomato Paste.
How to Store Leftover Tomato Paste
Canned tomato paste will keep in the fridge for 5 to 7 days in an airtight container like a mason jar or pyrex storage container. You’ll know it’s gone bad if it starts to smell “off” or if it begins to mold.
Tomato paste that comes in a tube will keep much longer in the fridge, around 45 days.
Tomato paste will keep in the freezer for 2 to 3 months in an airtight container or freezer bag.
How to Freeze Tomato Paste
The best way to freeze tomato paste is in 1 or 2 tablespoon portions since that’s what most recipes call for.
I like to drop spoonfuls of it onto parchment paper squares and measure by weight (1 tablespoon of tomato paste weighs 16 grams) because it’s quicker and less messy than using measuring spoons.
You don’t need to be precious about your measuring. Just get it somewhere in the ballpark and then place all your squares on a plate and freeze solid.
Once the paste is frozen, you can transfer them (parchment paper and all) to a freezer bag for long-term storage.
When you need tomato paste, grab one of the frozen spoonfuls and you’re good to go.
Does frozen tomato paste need to be defrosted before using? Usually no. If you’re using the paste in a soup or a sauce, you can just toss it in, and it will melt and meld in with the rest of the ingredients quickly.
The only time you really need to defrost the paste first is if you’re adding it to a mostly empty pot with things like garlic that burn quickly, because the other ingredients will burn before the paste has time to defrost.
In that case, set the frozen paste near the stove 10 to 20 minutes before you start cooking, and it should be pretty close to defrosted by the time you’re ready to use it.
Leftover Tomato Paste Recipes
Easy Chicken Parm Soup
When you’re ready to use that leftover tomato paste, here are 10 recipes that use tomato paste to get you started:
- (1 1/2 teaspoons) Dinner for Two One-pot Homemade Spaghettios
- (2 teaspoons) Easy Shepherd’s Pie With Ground Beef (Dinner for Two)
- (1 tablespoon) Tomato Parmesan Scallop Bisque (From The Cozy Cook)
- (1 1/2 tablespoons) Mexican Vegan Vegetable Stew
- (2 tablespoons) Easy Chicken Parm Soup
- (2 tablespoons) Easy Pork Ragu
- (2 tablespoons) Gnocchi with Tomato Sauce (From Salt & Lavender)
- (2 tablespoons) Creamy Tomato and Spinach Pasta (From Budget Bytes)
- (3 tablespoons) Easy Short Ribs Recipe
- (3 tablespoons) Carnitas Enchiladas
This Small Lemon Pound Cake is incredibly moist, lemon tangy, and everything you want a slice of pound cake to be.
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).
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.
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.
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
Small Lemon Pound Cake
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!
