Mini Lemon Pound Cakes
For the Cakes:
For the Icing:
Make the cakes: Preheat oven to 325 degrees. Coat nine 2 1/4-by-4-inch loaf pans with cooking spray.Advertisement
Beat cream cheese and butter until smooth. Add sugar, salt, lemon zest, and lemon juice, and beat until combined. Add eggs, one at a time, scraping down sides of bowl as needed. Add flour and poppy seeds, and beat on low speed until just combined. Pour batter into prepared loaf pans, filling almost to the top (about 1/2 cup batter per pan).
Bake until a toothpick inserted into center of cakes comes out clean, about 30 minutes. Immediately brush tops of cakes with lemon juice. Let cool 30 minutes. Unmold and let cool on a wire rack.
Make the icing: Whisk confectioners' sugar, cream, and lemon juice until smooth. Pass through a fine sieve into a bowl. Drizzle cakes with icing (about 2 tablespoons per cake), and garnish with poppy seeds and lemon zest curls.