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This mini pound cake is the perfect small-batch dessert for when you're craving something sweet but don't need a full-sized cake. The result is incredibly moist with that classic buttery richness that makes pound cake so irresistible.
I created this recipe during a quiet weekend at home when I wanted something sweet without leftovers sitting around tempting me all week. It's since become my go-to for date nights in or when I need a quick homemade gift for a neighbor.
Ingredients
- All purpose flour provides the perfect structure for a tender crumb
- Baking powder gives just enough lift while maintaining that classic dense pound cake texture
- Salt balances the sweetness and enhances all the flavors
- Unsalted butter is essential for that rich buttery flavor pound cake is known for
- Sugar sweetens the cake while helping create that characteristic crisp exterior
- Egg provides structure and richness
- Sour cream or yogurt adds moisture and a subtle tang that balances the sweetness
- Vanilla extract brings warmth and depth to the flavor profile
Step-by-Step Instructions
- Prepare Your Oven and Pan
- Preheat your oven to exactly 350°F ensuring it reaches full temperature before baking. Thoroughly grease your mini loaf pan making sure to get into all corners to prevent sticking.
- Mix Dry Ingredients
- Whisk together flour baking powder and salt in a small bowl. This helps distribute the leavening agents evenly throughout the batter for consistent texture.
- Cream Butter and Sugar
- Beat the butter and sugar together for a full 3 minutes until the mixture looks light pale and fluffy. This incorporates air into the batter which is crucial for the cake's texture.
- Add the Egg
- Beat in the egg until completely incorporated. The mixture might look slightly curdled at first but will come back together with proper mixing.
- Incorporate Wet Ingredients
- Add sour cream and vanilla and mix until smooth. These ingredients add moisture and flavor to your cake.
- Fold in Dry Ingredients
- Gently stir in the flour mixture just until combined. Use a spatula to carefully fold in any remaining flour pockets being careful not to overmix.
- Bake to Perfection
- Transfer the batter to your prepared pan and smooth the top. Bake for 20 to 25 minutes watching carefully toward the end. The cake is done when the center is set and a toothpick inserted comes out clean.
- Cool Properly
- Allow the cake to cool in the pan for exactly 10 minutes before removing. This cooling time lets the structure set while preventing the cake from becoming soggy in the pan.
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The vanilla extract is truly the secret hero in this recipe. I once made it without when I ran out and the difference was notable. The vanilla brings a warmth and complexity that elevates this simple cake from good to unforgettable. My husband always knows when I've been generous with the vanilla.
Storage Tips
This mini pound cake maintains its moisture surprisingly well. Store it in an airtight container at room temperature for up to 3 days. For longer storage wrap the completely cooled cake tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Flavor Variations
The beauty of this basic pound cake recipe is how easily it can be customized. Add lemon or orange zest to the batter for a citrus version. Fold in mini chocolate chips or fresh berries for a sweeter treat. For an almond variation replace the vanilla with almond extract and top with sliced almonds before baking.
Serving Suggestions
While delicious on its own this pound cake reaches new heights with thoughtful accompaniments. Top warm slices with a scoop of vanilla ice cream or fresh berries. For an elegant dessert drizzle with a simple glaze made from powdered sugar and milk. It also pairs beautifully with afternoon tea or coffee.
The History Behind Pound Cake
Traditional pound cake earned its name from the classic ratio of ingredients one pound each of flour sugar butter and eggs. This mini version maintains those proportions but scaled down for modern appetites. The addition of sour cream is a contemporary twist that helps keep the cake moist without sacrificing that dense crumb pound cake lovers crave.
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Recipe FAQs
- → Can I substitute the sour cream in this mini pound cake?
Yes, you can substitute the sour cream with plain yogurt in equal amounts. Both ingredients add moisture and a slight tanginess that enhances the cake's flavor profile. Greek yogurt works particularly well as it has a similar consistency to sour cream.
- → How do I know when my mini pound cake is done baking?
Your mini pound cake is done when the center is set and a toothpick inserted into the middle comes out clean with no wet batter. The top should be golden brown. This typically takes 20-25 minutes at 350°F, but oven temperatures can vary, so start checking at the 20-minute mark.
- → Can I add other flavors to this mini pound cake?
Absolutely! This mini pound cake serves as an excellent base for various flavors. Consider adding lemon zest for brightness, almond extract instead of vanilla, folding in chocolate chips, or incorporating a small amount of fresh berries. Just be careful not to add too many mix-ins as it may affect the cake's texture.
- → How should I store leftover mini pound cake?
Store any leftover mini pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw at room temperature when ready to enjoy.
- → Why did my mini pound cake turn out dense?
Dense pound cake typically results from overmixing the batter, using cold ingredients instead of room temperature ones, or adding too much sour cream/yogurt. For a lighter texture, mix just until ingredients are combined, ensure butter and eggs are at room temperature, and measure ingredients precisely.
- → What can I serve with mini pound cake?
Mini pound cake pairs beautifully with fresh berries, a dollop of whipped cream, a scoop of ice cream, or a drizzle of chocolate sauce. For an elevated presentation, try a light dusting of powdered sugar, a fruit compote, or a simple glaze made from powdered sugar and milk or lemon juice.