Mini Pound Cake (Printable Version)
A moist, flavorful mini pound cake made with butter, vanilla, and sour cream - perfect for individual servings.
# Ingredients:
01 -
6 tablespoons all-purpose flour
02 -
¼ teaspoon baking powder
03 -
⅛ teaspoon salt
04 -
¼ cup unsalted butter
05 -
¼ cup sugar
06 -
1 large egg
07 -
2 tablespoons sour cream or plain yogurt
08 -
1 ½ teaspoons vanilla extract
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Thoroughly grease a mini loaf pan.
02 -
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
In a medium bowl with an electric mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
04 -
Beat in the egg until fully incorporated, ensuring a smooth consistency.
05 -
Add the sour cream and vanilla extract. Mix until well incorporated.
06 -
Gently fold in the flour mixture and stir until just combined. Use a spatula to incorporate any remaining pockets of flour or butter.
07 -
Transfer batter into the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes or until the center is set and a toothpick inserted comes out clean.
08 -
Allow to cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
# Additional Notes:
01 -
Don't over-mix the batter as this can lead to a dry cake texture. Mix only until all ingredients are just combined.
02 -
Be moderate with the sour cream or yogurt. While necessary for moisture, excessive amounts can result in a dense cake with an unpleasant tangy taste.
03 -
Ensure the cake is fully baked by inserting a wooden toothpick into the center before removing from the oven. The cake is ready when no batter sticks to the toothpick.