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The classic pound cake reimagined as a mini pound cake! Baked in a small dish, this buttery, tender, and golden “quarter pound cake” is just the right size for one or two servings.
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right size for one or two servings.
- Pantry-Friendly & Easy: Made with simple ingredients and quick steps.
- Versatile: Enjoy as dessert, breakfast, or a snack.
- Buttery & Tender: Light texture with rich, classic pound cake flavor.
I’ve always loved the simplicity and charm of a classic pound cake. Originally made with a pound each of butter, sugar, eggs, and flour, it was meant to feed a crowd—but I wanted to create a version that feels just as special, but made for one or two.
This mini pound cake keeps the heart of the traditional recipe, with a soft, buttery texture and rich flavor, just in a smaller size. I bake it in a little dish or ramekins, and every time, it comes out golden and tender—something I truly look forward to sharing with you.
Looking for more mini cake recipes? Try our Devil’s Food Cake, Hummingbird Cake, Texas Sheet Cake, Spice Cake, or Red Velvet Cake. Each is perfectly sized to satisfy your cake cravings.
Ingredients
If you have any ingredients leftover from this mini pound cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened salted butter. It should hold its shape but leave an indentation when pressed.
- Sugar, Vanilla, Salt, and Lemon Juice: These ingredients add flavor and balance.
- Egg: One large egg gives the cake structure.
- Flour: Use all-purpose flour for a tender crumb.
- Baking Powder: Helps the cake rise.
- Milk: Adds moisture. Use any type of cow’s milk or almond milk.
Recipe Variations
Here are a few easy ways to change up your mini pound cake:
- Citrus: Add lemon, lime, or orange zest to the batter for a fresh flavor.
- Nuts: Fold in chopped almonds, walnuts, or pecans for added texture.
- Chocolate Chips: Stir in mini chocolate chips for a chocolatey touch.
- Spices: Mix in a pinch of cinnamon, nutmeg, or cardamom for warmth.
How To Make A Mini Pound Cake
These photos and instructions help you visualize how to make a small pound cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C).
- Lightly butter a 5×5-inch baking dish or a 4×6-inch baking dish. Place it on a rimmed baking sheet to catch any spills.
- In a small bowl, beat the butter and sugar with an electric mixer until combined.
- Add the egg, lemon juice, and vanilla. Beat until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk.
- Pour the batter into the prepared dish. Bake for 40–45 minutes, until the top is golden.
- Cool for 10 minutes, then invert onto a plate and slice.
Expert Tips
- Use Real Butter: Avoid margarine for the best flavor and texture.
- Soften Butter Properly: Leave butter on the counter for about 30 minutes to come to room temperature. It should hold its shape but leave an indentation when pressed.
- Cream Thoroughly: Beat butter and sugar for 2–3 minutes until light and fluffy.
- Measure Flour Correctly: Spoon flour into the measuring cup and level with a knife—don’t scoop.
- Check Oven Temp: Use an oven thermometer to make sure your oven is accurate.
Delicious Pairings
This mini pound cake pairs well with a variety of toppings and sides:
- Caramel: A drizzle of caramel adds a rich, buttery flavor.
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy, indulgent touch.
- Whipped Cream and Fruit: Top with whipped cream and fresh berries.
- Hot Chocolate or Coffee: Enjoy with hot beverages.
- Caramelized Plums: Add for a flavorful, fruity touch.
Frequently Asked Questions
Absolutely. Divide the batter between two 10-ounce ramekins and adjust the baking time as needed—start checking around 30 minutes.
Yes, you can double the ingredients to make a larger cake. Use two 5×5-inch baking dishes or one 8.5-inch round dish or 7×7-inch square dish.
Wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Yes. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
More Mini Cake Recipes To Try
If you enjoyed this Mini Pound Cake, here are a few other small cake recipes you might like:
- Mini Italian Cream Cake – Moist and nutty with coconut, pecans, and creamy frosting.
- Mini German Chocolate Cake – Rich chocolate cake with a coconut-pecan filling.
- Mini Flourless Chocolate Cake – Dense, rich, and full of deep chocolate flavor.
- Mini Gingerbread Cake – Warmly spiced with ginger, cinnamon, and cloves.
- Mini Carrot Cake – Soft and spiced with shredded carrots and cream cheese frosting.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small pound cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Pound Cake
Watch How To Make This
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
- ¼ cup salted butter – softened, plus 1 tablespoon more for greasing the pan.
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
- ¾ cup all purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup low fat milk
Instructions
- Preheat the oven to 350°F (177°C).
- Lightly butter a 5×5-inch or 4×6-inch baking dish. Place it on a rimmed baking sheet to catch any spills.
- In a small bowl, beat the butter and sugar with an electric mixer until combined.
- Add the egg, lemon juice, and vanilla. Beat until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk.
- Pour the batter into the prepared dish. Bake for 40–45 minutes, until the top is golden.
- Cool for 10 minutes, then invert onto a plate and slice.
Notes
- Use Real Butter: Avoid margarine for the best flavor and texture.
- Soften Butter Properly: Leave butter on the counter for about 30 minutes to come to room temperature. It should hold its shape but leave an indentation when pressed.
- Cream Thoroughly: Beat butter and sugar for 2–3 minutes until light and fluffy.
- Measure Flour Correctly: Spoon flour into the measuring cup and level with a knife—don’t scoop.
- Check Oven Temp: Use an oven thermometer to make sure your oven is accurate.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Very easy and very easy. The only issue I had was took almost an hour to bake and was still slightly doughy inside. Didn’t bother us we ate it as was quite tasty. Outside baked to a crunchy crust. I had put dish on a pan as suggested in the “pro tip”. Won’t do that again not necessary as I had the correct size dish to bake in. Definitely making again. Thank you for recipe!
Love this cake You can add so many things to go along with it or nothing at all
Delicious 😋🤤.
I didn’t have low fat milk, so I used Almond milk instead. I made 3 mini cake pans. Will definitely make this again
I have most of your mini cakes and just love them. A sweet treat . I have your book and copy
lots of receipes off line. Thanks so much.
Thank you so much for your kind words! I’m thrilled to hear you’re enjoying the mini cakes and finding the recipes helpful. It means a lot to know my book and online recipes are bringing a little sweetness to your day.