With its soft and buttery texture, this mini pound cake is sure to satisfy your sweet tooth cravings. It is a delicious treat that is perfect for any occasion.
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This miniature version of a traditional pound cake is made using a downscaled recipe for the batter and then baked in a smaller pan. The mini-size treat is excellent for one or two people, making it a perfect choice for those who don't want to overindulge.
Serve it as a dessert after dinner or enjoy it as an afternoon snack with a cup of matcha tea. Don't miss out on these tasty little cake bites.
The buttery and dense mini pound cake recipe is made with simple ingredients that are usually on hand in the kitchen.
Here's the full list of items you'll need:
- all-purpose flour
- baking powder
- unsalted butter
- granulated sugar
- sour cream (or yogurt)
- vanilla extract
Scroll down to the recipe card for quantities used.
First, you'll gather all your ingredients and equipment to make this recipe. Then, preheat oven and grease a mini loaf pan.
Whisk together the flour, baking powder, and salt in a small bowl.
Add butter and sugar to a medium bowl.
Beat the butter and sugar until light and fluffy with an electric mixer.
Beat in the egg until fully incorporated with the mixer on medium-high speed.
Add the sour cream and vanilla.
Mix until incorporated.
Add the flour mixture.
Stir until combined.
Transfer batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean.
Cool completely before slicing the loaf.
One way to change a mini vanilla pound cake recipe is to add in different flavors. Consider adding in some zest from citrus fruits like oranges or lemons or even adding a little lemon juice or extract
For a more complex flavor profile, you can add spices like cinnamon, nutmeg, and allspice. Or, scrape the seeds from a vanilla bean and stir them into the batter to enhance the vanilla flavor.
Another way to change up a plain pound cake recipe is to add in mix-ins such as nuts, chocolate chips, dried fruit, or coconut flakes. This will give the cake an extra crunchy texture and added flavor.
If you want something sweeter, consider adding frosting or a glaze to the cake after it cools. Mix together a little bit of powdered sugar with milk until smooth then drizzle over the top.
The batter can also be divided between mini bundt pans. Each mini cake is perfect for a single serving. I also like to undercook it a little for a gooey butter cake taste and texture.undercooking it
- Don't over-mix. Over-mixing your batter can lead to a dry cake texture. To avoid this problem, mix only until all ingredients are just combined.
- Be easy on the sour cream or yogurt. Although needed for a moist pound cake, too much sour cream or yogurt can produce a dense cake with an unpleasant tangy taste.
- Bake just until set. Ensure it is fully baked by inserting a wooden toothpick into the cake's center before removing it from the oven. If no batter is sticking to the toothpick when you pull it out, your cake is ready.
For a sweet treat, serve slices as-is or top them with berries and whipped cream. If you want a sweeter dessert, drizzle a flavored sauce on top.
Mini pound cake can be used in many other recipes too. Try it as a base for trifles or parfaits by layering pieces of the cake with fruit and whipped cream.
Cubes pieces of the cake also make an excellent topping for an ice cream sundae. Or, try adding bite-sized pieces to a charcuterie board.
Store the pound cake in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
If you choose to freeze them, wrap each individual cake tightly with plastic wrap before placing them inside an airtight container or freezer bag. When ready to eat, simply thaw them at room temperature for a few hours before serving.
A pound cake is traditionally made with equal amounts of butter, sugar, eggs, and flour, which gives it a dense texture and rich flavor. The name "pound cake" comes from the fact that it was originally made with one pound of each of these ingredients.
Cream cheese is a thicker and richer substitute for sour cream, giving your pound cake a denser texture. hen using cream cheese instead of sour cream, be sure to use full-fat cream cheese as it has a higher fat content than reduced-fat or non-fat varieties. You may need to adjust the amount of liquid in the recipe since cream cheese is thicker than sour cream.
The pan used to test the recipe has dimensions 3"D x 5.74"W x 2.12"H.
Want to try more sweet bread and muffins? Here are a few more small-batch recipes.
- Lemon loaf is made in a mini size for one or two.
- Oat banana blueberry muffins are fruity and sweet.
- Cinnamon coffee cake muffins make a delicious morning treat.
- Mini banana bread is moist and flavorful.
- Small-batch blueberry muffins have just the right crumb.
Mini Pound Cake
- 6 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup unsalted butter
- ¼ cup sugar
- 1 egg
- 2 tablespoons sour cream or plain yogurt
- 1 ½ teaspoons vanilla extract
- Preheat oven to 350°F. Grease a mini loaf pan.
- In a small bowl whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl with an electric mixer, cream the butter and sugar together until light and fluffy.
- Beat in the egg until fully incorporated.
- Add the sour cream and vanilla. Mix until incorporated.
- Add the flour mixture in and stir until combined. Use a spatula to mix in any remaining pockets of flour or butter.
- Transfer batter into the prepared pan, smoothing the top. Bake for 20-25 minutes or until the center is set and a toothpick comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a cooling rack.