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    Home ~ Recipes ~ Dessert Recipes for One

    Old Fashioned Mini Pound Cake Recipe

    LAST UPDATED: Nov 12, 2022 · PUBLISHED: Sep 23, 2022 · BY: Sydney · 2 Comments

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    My Mini Pound Cake recipe has a hint of vanilla and lemon and bakes up soft and buttery. Forget store-bought cakes and give this homemade classic a try. This moist pound cake is so good all by itself or served with a little fruit topping and ice cream.

    If you enjoy this mini cake then you might like to try these other small quick bread recipes: Small Batch Libby's Pumpkin Muffins & The BEST Small Batch Cinnamon Streusel Muffins.

    this Recipe
    Table of Contents
    • 🧾 Main Ingredients Notes & Substitutions
    • 👩‍🍳 Step by Step Recipe Directions
    • ✎ Recipe Notes and Cooking Tips
    • 🥄 Helpful Tools
    • 🍴 Serving Suggestions
    • ❄️ How to Store Leftovers
    • ❓Frequently Asked Question
    • 📖 Recipe
    • Comments

    🧾 Main Ingredients Notes & Substitutions

    ¼ cup butter, salted, softened
    ⅔ cup granulated sugar
    1 whole egg and 1 egg yolk, lightly beaten
    ½ teaspoon lemon juice
    ¼ teaspoon vanilla paste
    ¾ cup all-purpose flour
    ⅛ teaspoon baking powder

    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 when you cream the butter and sugar, the mix is 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.

    👩‍🍳 Step by Step Recipe Directions

    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)

    Step One: Preheat the oven to 350° F . Coat a mini loaf pan with cooking spray.   

    Step Two: Add the butter and sugar to a small food processor. And pulse until smooth. Use a mini spatula to scrape the sides down.

    Step Three: Add the egg, and vanilla, and mix until combined.

    Step Four: Add the flour to the food processor and pulse until combined.

    Step Five: Add the batter to the prepared loaf pan. Place the loaf pan on a small baking sheet and bake for 40 minutes or until the top is golden.

    Step Six: Allow cooling for 10 minutes before removing the cake from the pan.

    ✎ Recipe Notes and Cooking Tips

    • 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.

    🥄 Helpful Tools

    • If you need to bake several mini pound cake loaves for gifts, these little paper pans are perfect.
    • A small 12-ounce baking dish can also be used, or a mini loaf pan.
    • For mini loaves to share, you can use an individual Bundt pan.

    🍴 Serving Suggestions

    • Pound cake is great on its own or topped with fresh fruit and whipped creme. Also, using pound cake will take your strawberry shortcake to the next level!
    • Smear a little cream cheese or ice cream and drizzle with chocolate sauce.

    ❄️ How to Store Leftovers

    Homemade pound cake is best stored in an airtight container at room temperature and will stay fresh for 2-3 days. Although you can refrigerate a pound cake it will affect the texture of the cake.

    ❓Frequently Asked Question

    Why is this called a Pound Cake

    The original pound cake recipe used one pound of flour, one pound of butter, one pound of eggs, and one pound of sugar. The thought was that this 1:1:1:1 conversion was a recipe that anyone could follow.

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    📖 Recipe

    mini pound cake on table with knife and lemon slices.

    Mini Pound Cake

    A moist and delicious mini pound cake. The small size is perfect for one or two people.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert for One
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Additional Time: 10 minutes
    Total Time: 55 minutes
    Servings: 4 slices
    Calories: 343kcal
    Author:Sydney Dawes

    Equipment

    • Mini Food Processor

    Ingredients

    • ¼ cup butter salted, softened
    • ½ cup granulated sugar
    • 1 whole egg and 1 egg yolk lightly beaten
    • ½ teaspoon lemon juice
    • ¼ teaspoon vanilla paste
    • ¾ cup all purpose flour
    • ⅛ teaspoon baking powder

    Instructions

    • 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 40 minutes or until the top is golden.
    • Allow cooling for 10 minutes before removing the cake from the pan.

    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.
    SERVING SUGGESTIONS
    • Pound cake is great on its own, or topped with fresh fruit and whipped creme. Also using pound cake will take your strawberry shortcake to next level!
    • Smear a little cream cheese or ice cream and drizzle with a chocolate sauce.
    STORING LEFTOVER CAKE
    Pound cake is best stored in an airtight container at room temperature and will stay fresh for 2-3 days. Although you can refrigerate a pound cake it will affect the texture of the cake.

    Nutrition

    Serving: 1g | Calories: 343kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 195mg | Fiber: 1g | Sugar: 34g

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Pam Cook

      February 11, 2023 at 1:36 pm

      5 stars
      so delicious. will definitely make again. if I
      want to make a regular size do I just
      double the ingredients

      Reply
      • Sydney

        February 12, 2023 at 9:04 am

        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.

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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