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Pound Cake Cupcakes With Sweet Lemon Glaze

Have seen my Pound Cake Perfection post?

These cupcakes are basically from that recipe, with an added glaze, a delicious sweet lemon glaze.

Pound Cake Cupcakes With Sweet Lemon Glaze

Garry agreed: cupcake perfection. < Whoa. High praise.

This is the original recipe for the pound cake with the lemon glaze added. You could just as easily split the cupcakes in half, spread with filling and top with whipped cream.

Easy. Elegant. Addictive.

Don’t say I didn’t warn ya.

Pound Cake Cupcakes with Sweet Lemon Glaze

Ingredients:

1 cup of butter
2 cups of sugar
2 cups of flour, sifted or whisked
6 large eggs
1/2 tsp salt
1 generous tsp vanilla

Lemon Glaze:
1 cup powdered sugar
1-2 tbsp freshly squeezed lemon juice
1tbsp corn syrup

Instructions:

Cream butter, sugar and vanilla.
Add eggs one at a time. Beat well after each addition.
Add sifted or whisked flour and salt.
Pour into a greased bundt pan or two loaf pans.
Bake @ 350° for 1 hour or until toothpick comes out clean from the tallest point of cake.
Tent cake if browning too quickly.

Lemon Glaze:
Mix sugar, 1 tbsp of lemon and 1 tbsp of corn syrup until smooth. If too thick to dunk cupcakes into, add more lemon juice until desired consistency.
Dunk the tops of completely cooled cupcakes into glaze.
Enjoy!

Notes:

The original recipe calls for 5-6 eggs, of which I used all 6 with perfect results. Baker’s discretion.

Whisking flour can take the place of sifting. Simply place flour in bowl and whisk. The process of both is to incorporate air, thereby producing a lighter crumb in the cake.

When a recipe calls for an hour of baking, I typically start checking after about 50 minutes:

#1 to make sure the cake isn’t browning too quickly. If it is I can remedy by placing a “tent” of foil over the top in order to slow the browning process.

#2 to make sure I’m not over-baking my cake.

60 minutes in one oven may be 50 in another or 70 in another. Each oven is different. Consider the time given as a guide rather than a hard and fast requirement.

~faint~

To Recap: Easy. Elegant. Addictive.

Get to baking.

Go.

Git.

~Please feel free to Pin, Tweet, Facebook or otherwise share this post. OMT smooches!~

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Stay Cool in The Kitchen With Pink Lemonade Bars

Monday 24th of July 2017

[…] account, you know I bought a pink lemon tree in the spring and plan to make all things pink lemonade-y […]

Edye

Wednesday 12th of April 2017

These look so yummy! I love pound cake and have never tried it in cupcake form before. Thanks for sharing, Patti!

Found you @ Wonderful Wednesday Link-up!

Patti Tucker

Thursday 13th of April 2017

I go weak in the knees for pound cake, so to have a small cake instead of a bigger one is perfection!

Sandra

Tuesday 11th of April 2017

I will have to make a double batch for sure!

Patti Tucker

Wednesday 12th of April 2017

I'm planning the same for Easter!

penpen

Monday 10th of April 2017

I love lemon. I like your idea of splitting the cupcakes and giving them a surprise layer of lemon. with some glaze on top, too? sound perfect for spring.

Patti Tucker

Tuesday 11th of April 2017

Mmmmm, anyway you do them, they'll be delish.