foodie fridays: mini lemon pound cake sundaes with honey-bourbon whipped cream

We celebrated Christmas.

Toasted to the New Year.

Sigh. This time of year always feels flat.  Like someone came in with a Dyson Excalibur vacuum and sucked out all the joy, laughter, and sugar cookie crumbles. Now all that’s left is cold temperatures, a few remaining pine needles on the living room floor, and an unopened fruitcake.

But! It’s 2014 folks, which means we are shaking things up and throwing caution to the wind. I say we keep the celebration train chugging right along. After all, it is a brand, spanking new year full of endless possibilities and shenanigans.

And, growing up, we always had one more celebration:  my dad’s birthday on January 3rd!  So I thought making a dessert in honor of my dad’s birthday (which is today!) would be the perfect opportunity to say hell-no to salad-o for one more day. My dad is a huge lemon lover so I thought these little lemon pound cakes with honey-bourbon whipped cream would be right up his alley.

Like lemon cake, my dad has always been a bright spot in the Januarys of my life.  He is warm and solid and loving and can always be counted on.

You can count on these little lemon cakes to brighten your day.

P.S. Happy Birthday, Dad!! xoxo

Mini Lemon Pound Cake Sundaes with Honey-Bourbon Whipped Cream


for the pound cakes:
3 large eggs
3 cups confectioners sugar
2 1/2 sticks unsalted butter (melted, room temperature)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon lemon zest
squeeze of lemon juice
3/4 cup whole milk
vanilla ice cream
cherry, garnish
sprinkles, garnish

for the honey bourbon whipped cream:
1 cup heavy whipping cream
1 tablespoon honey
1 tablespoon bourbon


for the pound cakes:
Preheat oven to 350 degrees. Line a muffin pan with muffin liners. Beat the eggs, sugar, butter, flour, baking powder, lemon zest, and salt in a large bowl. Make sure everything is combined then add the milk. Take an ice cream scoop and ladle batter into liners only filling 3/4 of the way full. Bake for about 20 to 25 minutes. Remove from oven to cool before topping with ice cream, cherry, whipped honey bourbon cream, and sprinkles.

for the honey bourbon whipped cream:
In a mixer fitted with a whisk attachment, beat the whipping cream on high until fluffy. Add the honey and bourbon, mix well. Garnish on top of pound cakes.

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