This mini pound cake is buttery, tender, and just the right size when you want a little homemade cake without baking a full-size loaf. A hint of vanilla and lemon gives it that classic old-fashioned pound cake flavor, and the smaller size is perfect for one or two people.
I love a simple cake like this because it doesn’t need much dressing up. Slice it and enjoy it as is, or add fresh berries and a spoonful of whipped cream for an easy dessert. You get about four generous slices, so there’s enough to enjoy today with a little left for tomorrow.
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If you enjoy this mini cake then you might like to try my popular mini courgette cake and these other small quick bread recipes: small batch Libby’s pumpkin muffins & The BEST small batch cinnamon streusel muffins and a great old-fashioned apple cake recipe.
Main Ingredients Notes & Substitutions
Butter: Salted butter at room temperature works best; you should be able to press the butter and see an imprint. If you use unsalted butter, you need to add a little salt.
Sugar: Use white granulated sugar. Make sure that the butter and sugar are creamed until light and fluffy before adding the next ingredients.
Egg: The extra egg yolks help make the cake moist.
Vanilla extract: This really ups the flavor of the pound cake. Vanilla paste or fresh vanilla bean can be used with wonderful results.
Flour: Use regular all-purpose flour, or you can use cake flour, but don’t use self-rising flour.
A Few Notes Before You Make Your Mini Pound Cake
Make sure your butter and egg are at room temperature before mixing. Room-temperature ingredients blend together more evenly and help create a smoother batter.
For this recipe, I use a 6 x 3½-inch mini loaf pan that is about 2 inches deep. Mini loaf pans can vary quite a bit in size, so a different-size pan may change the baking time.
Mix the butter and sugar until smooth and well combined before adding the remaining ingredients. Once you add the flour, mix only until everything comes together. Overmixing can make a small cake heavier than you want.
Keep an eye on the cake toward the end of baking. It’s ready when the top is golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for about 10 minutes before removing it. Giving it that little bit of resting time makes it easier to remove and slice.
Step-by-Step Mini Pound Cake
Helpful Tools
- If you need to bake several mini pound cake loaves for gifts, mini loaf pans, individual bundts, or little paper pans are perfect
- A small 12-ounce baking dish can also be used, or a mini loaf pan.
Frequently Asked Question
What size pan do I need for a mini pound cake?
I use a 6 x 3½-inch mini loaf pan that is approximately 2 inches deep. Since mini loaf pans aren’t all the same size, check your cake a little earlier if your pan is wider or shallower.
Why did my pound cake turn out dense?
Pound cake naturally has a tighter crumb than a traditional layer cake, but it shouldn’t feel heavy or gummy. Make sure your butter and egg are at room temperature, measure your flour carefully, and don’t over mix the batter after adding the flour.
Can I make this without a food processor?
Yes. You can make the batter with a hand mixer or a small mixing bowl and an electric mixer. The important thing is to blend the softened butter and sugar well, then gently mix in the flour just until combined.
Mini Pound Cake
Ingredients
Equipment
Recipe Directions
- Preheat the oven to 350° F . Coat a mini loaf pan with cooking spray. or parchment paper
- Add the butter and sugar into a small food processor. And pulse until smooth. Use a mini spatula to scrape the sides down.
- Add the eggs, and vanilla, and mix until combined.
- Add the flour to the food processor and pulse until combined.
- Add the batter to the prepared loaf pan. Place the loaf pan on a small baking sheet and bake for 35-40 minutes or until the top is golden. (check at 35 minutes)
- Allow cooling for 10 minutes before removing the cake from the pan.
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Nutrition
Notes
- The most important tip for baking pound cake is to make sure all of the ingredients are at room temperature before you begin mixing. Room temperature ingredients mix together more easily and produce a more consistent cake. Take them out of the fridge early to give them time to come to room temperature. In a pinch, you can microwave cold butter for 20-second intervals until it’s soft, but not melted.
- Always cream the sugar mixture until very light and fluffy for a smooth velvety texture.
- Reduce the speed of your mixer to a medium to low setting when adding flour mixtures and liquids to the batter.
- Don’t over mix the batter once the eggs have been added.
- Never use margarine, you need the fat content of real butter for best results.
- Rotate the pan once during baking for even baking.
- You can also add a simple glaze by mixing in powdered sugar and a little milk. Add in vanilla for vanilla pound cake or lemon for flavoring.
Your Private Recipe Notes
Serving Suggestions
- This little pound cake is delicious all by itself, especially with a cup of coffee or tea.
- For dessert, serve a slice with fresh strawberries, blueberries, or raspberries and a spoonful of whipped cream. You can also warm a slice slightly and add a small scoop of vanilla ice cream.
- For a simple glaze, stir together powdered sugar with just enough milk to make it pourable. Add a little vanilla or lemon juice for extra flavor and drizzle it over the cooled cake.
How to Store Leftovers
Store leftover pound cake in an airtight container at room temperature for up to 2 to 3 days. Keeping it well covered will help prevent it from drying out.
You can also freeze individual slices. Wrap each slice well and place them in a freezer-safe container or bag. Thaw a slice at room temperature whenever you’re ready for a little something sweet.
What are the measurements of the mini loaf pan?
the baking mini loaf pan I used for this recipe is 6×3.5 inches and 2 inches high.
I’m making this down to see how it’s gonna come out I have a question on why you don’t put salt in this every cake recipe I’ve ever made had a little salt
I use salted butter in the recipe instead of unsalted plus salt. Cheers, Sydney
This was a really good pound cake for one or two! made this for my Mom and she loved it with fresh fruit and some whipped cream.
so delicious. will definitely make again. if I
want to make a regular size do I just
double the ingredients
I’m so glad you enjoyed the recipe! I have not doubled the recipe myself but yes, you can double everything including the eggs so it would be 2 eggs plus 2 yolks.