Lemon-Lime Mini Pound Cakes

Apparently I was in a lemon-lime kinda mood because I made these delightful little cakes for my friend's baby shower and the Lemon-Lime Possets all in the same week. The original recipe said to bake them at 325 degrees, but I had to increase the temp to 350. I also baked these in a little mini bite-size Bundt cakes pan, so you'll have to watch the time if you use a bigger pan. And last, the glaze recipe is much nicer looking than the one pictured. I forgot to take a picture of the cakes at the shower so I just whipped up this glaze with what I had left over and it's not nearly as nice and creamy as the original recipe, but I had to have something for the pictures! :)

Lemon-Lime Mini Pound Cakes

For the Cakes:

2 1/2 C. cake flour

1/2 tsp salt

1 C. (2 sticks) butter, room temperature

2 1/2 C. sugar

6 large eggs

1 Tbsp vanilla extract

1 C. heavy whipping cream

2 Tbsp fresh lemon juice

2 Tbsp fresh lime juice

1 Tbsp grated lemon peel

1 Tbsp grated lime peel

For the Lemon-Lime Glaze:

2 Tbsp fresh lemon juice

2 Tbsp fresh lime juice

2 Tbsp heavy whipping cream

2 tsp grated lemon peel

2 tsp grated lime peel

Position rack in center of oven and preheat to 325 degrees. Generously butter and flour 10 miniature Bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add 3 eggs one at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.

Combine lemon and lime juices with lemon and lime peels. Stir into cake batter. Divide mixture among prepared Bundt pans (about scant 3/4 cup batter for each). Bake until toothpick inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans 10-15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely.

For Glaze:

Place powdered sugar in small bowl. Add juices, cream and peel and stir until mixture is smooth. Let stand until icing falls in heavy ribbons from spoon, about 10 minutes.

Drizzle over Bundt cakes. Let stand until icing sets. Store in airtight container at room temperature up to 1 day.