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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.
Looking for delicious mini cake recipes? Try our rich Devil’s Food Cake, flavorful Hummingbird Cake, classic Texas Sheet Cake, warm Spice Cake, or indulgent Red Velvet Cake. Each is perfectly sized to satisfy your cake cravings.
Why You’ll Love This Recipe
- Perfect Size: This mini pound cake is just right for one or two servings.
- Pantry-Friendly: Made with everyday ingredients you likely have on hand.
- Easy to Make: Simple steps make this cake easy to bake from start to finish.
- Multi-Purpose Treat: Enjoy it as a dessert, breakfast, or even a quick snack.
- Rich Flavor: Light and airy with a beautifully tender, flavorful crumb.
The pound cake dates back to early 1700s England, where it was made with equal parts—a pound each—of butter, sugar, eggs, and flour. This “four-fourths” method, as the French call it, created a dense, dry cake meant to feed a crowd. By the mid-1800s, lighter cakes grew popular, and recipes for pound cake evolved. Today’s pound cakes often include leavening agents and adjusted ingredient ratios, resulting in a rich, buttery cake with a velvety texture.
For this mini pound cake recipe, I’ve kept the essence of the classic but sized it down. This “quarter pound cake” is perfect for one or two servings, baked in a small dish or a couple of ramekins. It’s light, airy, and full of flavor—just the right treat when you’re craving a little something sweet.
Ingredients
If you have any ingredients leftover from this mini pound cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter, softened but not melted. To test if it’s ready, press lightly with your finger—if it leaves an indentation but the butter holds its shape, it’s perfect.
- Sugar, Vanilla, Salt, and Lemon Juice: These add depth and wonderful flavor to the cake.
- Egg: One large egg provides essential structure.
- Flour: Use all-purpose flour for best results.
- Baking Powder: Helps the cake rise and achieve a light texture.
- Milk: Adds moisture to the batter. Use any cow’s milk or almond milk.
Recipe Variations
For a fun twist on your pound cake, try one of these tasty variations:
- Citrus Pound Cake: Add brightness to your cake with a little lemon, lime, or orange zest mixed into the batter.
- Nut-Filled Pound Cake: For extra texture and flavor, fold in some chopped almonds, walnuts, or pecans.
- Chocolate Chip Pound Cake: Stir in mini chocolate chips for a delightful chocolatey addition.
- Spiced Pound Cake: Warm up the flavor with a pinch of cinnamon, nutmeg, or a dash of cardamom.
How To Make A Mini Pound Cake
These step-by-step 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-inch baking dish or a 4×6-inch baking dish.
Pro Tip: Place the baking dish on a rimmed baking sheet to catch any potential spills during baking.
- In a small bowl, beat the butter and sugar with an electric mixer until well combined.
- Add the egg, lemon juice, and vanilla to the butter mixture and beat until smooth.
- In another small bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture and mix until just combined.
- Stir in the milk.
- Pour the batter into the prepared baking dish. Bake for 40-45 minutes or until the top is golden.
- Let the cake cool for 10 minutes, then invert it onto a plate and slice it into squares.
Expert Tips
- Use Real Butter: For the best flavor and texture, stick with real butter rather than margarine.
- Check Butter Softness: To ensure your butter is properly softened, press it lightly with your finger. It should leave an indentation but still hold its shape.
- Cream for Smooth Texture: Beat the butter and sugar together until light and fluffy, about 2-3 minutes, depending on your mixer’s speed. This step is key to achieving a velvety texture.
- Measure Flour Properly: Avoid scooping flour directly with your measuring cup. Instead, fluff the flour, spoon it into the cup, and level it off with a knife.
- Verify Oven Temperature: For consistent baking, use an oven thermometer to check that your oven is at the right temperature. Many ovens run slightly hotter or cooler than indicated.
Serving Suggestions
This mini pound cake is perfect with a variety of toppings:
- 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 or a spoonful of fruit compote for added freshness.
- Hot Chocolate or Coffee: Enjoy alongside a warm cup of hot chocolate, coffee, or tea.
- Caramelized Plums: Pair with caramelized plums for a unique and flavorful twist.
Frequently Asked Questions
The size of your baking dish is important for the success of this recipe. A 5×5-inch dish with a depth of 1 3/4 inches works best, as it holds about 1.5 cups and has a 25-square-inch base area.
A 4×6-inch dish with a 24-square-inch base is also a good option.
You can alternatively use two 10-ounce ramekins or mini loaf pans.
For more information on the dishes I use in my single serving recipes, check out our FAQ page. To see examples of recommended dishes, please visit our Store page.
To achieve a moist pound cake, focus on baking time and accurate measurements. Start by checking for doneness at the 40-minute mark with a toothpick—if it comes out clean, the cake is ready. Make sure your oven temperature is accurate by using an oven thermometer. For measuring flour, use the spoon and level method for the best results.
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, let the cake cool completely, wrap it in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 2 months.
Yes, you can double the ingredients to make a “half-pound cake.” For baking, you can either use two of the small dishes mentioned above or a single 8.5-inch round dish with a 50-square-inch base area. A 7×7-inch square dish with a 49-square-inch base area also works well.
More Delicious Mini Cake Recipes To Try
If you loved this Mini Pound Cake, you’ll want to try these other mini cake recipes, each with its own unique flavor and charm. From rich chocolate to fruity layers, there’s something here for every craving:
- Mini Italian Cream Cake – A moist and nutty cake with a hint of coconut and pecans, finished with a creamy frosting.
- Mini German Chocolate Cake – A chocolate cake layered with a rich coconut-pecan filling, perfect for any chocolate lover.
- Mini Flourless Chocolate Cake – Dense, rich, and intensely chocolatey, this cake is a dream for chocolate enthusiasts.
- Mini Gingerbread Cake – Filled with warm spices like ginger, cinnamon, and cloves, this cake is perfect for cozy occasions.
- Mini Carrot Cake – A spiced, moist cake with shredded carrots and a smooth 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
- 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
- Heat oven to 350° F (177° C)
- Lightly butter a 5×5-inch baking dish or a 4×6-inch baking dish. Pro Tip: Place the baking dish on a rimmed baking sheet to catch any potential spills during baking.
- In a small bowl, beat the butter and sugar with an electric mixer for 2 minutes until light and fluffy.
- Add the egg, lemon juice, and vanilla to the butter mixture and beat until smooth.
- In another small bowl, whisk together the flour, baking powder, and salt.Add the flour mixture to the butter mixture and mix until just combined.
- Stir in the milk.
- Pour batter into prepared baking dish and bake for 40-45 minutes or until top is golden.
- Let the cake cool for 10 minutes, then invert it onto a plate and slice it into squares.
Notes
- Use Real Butter: For the best flavor and texture, stick with real butter rather than margarine.
- Check Butter Softness: To ensure your butter is properly softened, press it lightly with your finger. It should leave an indentation but still hold its shape.
- Cream for Smooth Texture: Beat the butter and sugar together until light and fluffy, about 2-3 minutes, depending on your mixer’s speed. This step is key to achieving a velvety texture.
- Measure Flour Properly: Avoid scooping flour directly with your measuring cup. Instead, fluff the flour, spoon it into the cup, and level it off with a knife.
- Verify Oven Temperature: For consistent baking, use an oven thermometer to check that your oven is at the right temperature. Many ovens run slightly hotter or cooler than indicated.
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.
I made this and it is a very delicious poundcake. Husband loves it! I was just wondering, how would you make this into a chocolate pound cake. Might seem like a silly question to you but I have never done poundcake. Do you just add some Hershey’s Cocoa? Can’t wait to hear from you!
Karen
Hi Karen,
I’m so glad you and your husband love the pound cake! I haven’t experimented with making this particular recipe into a chocolate version, but it’s a really good idea! If you’d like to experiment, I would suggest adding in maybe a tablespoon or two of cocoa powder and reducing the amount of flour you use by whatever the amount of cocoa powder you add. We do have a few chocolate cake recipes that you might like to try instead – The batter for these 2 chocolate cupcakes can be poured into a small baking dish and baked as a cake instead of cupcakes. Bake at the same temperature and for the same amount of time as called for in the recipe – https://onedishkitchen.com/chocolate-cupcake-recipe/. Also, 2 Ingredient Chocolate Cake – https://onedishkitchen.com/two-ingredient-chocolate-cake-recipe-for-one/ and Flourless Chocolate Cake – https://onedishkitchen.com/flourless-chocolate-cake-for-one/.
Joanie
Thank you so much for your thoughts and your timely answer! I will try the suggestions for the chocolate in the pound cake. That’s what I was thinking! I always have those ingredients! I did think about those two chocolate cupcakes. Thank you for telling me I can bake those in the small 5 inch dish that I make the poundcake in and bake for the same time as the cupcakes. I don’t always have cream for a sudden craving but I will definitely try that! I love your one dish kitchen site! I will be trying quite a few of your other desserts soon! It allows us to have different goodies through the week without having to eat all of a big dessert that I have made, with no variety!
Karen,
The 5-inch baking dish might be too large for the cupcake batter. It would probably be better to use a smaller baking dish or one or two ramekins.
Have a wonderful Sunday,
Joanie
I have a springform pan that is 4 1/2 inches across and one that is 4 inches across I might try!
I love pound cake and I will be trying this tomorrow. One question, does my egg need to be room temp?
Hi Karrie,
No, it does not need to be at room temperature.
Enjoy!
Joanie
Do you have a recipe for a small bundt cake
I just made this. I wanted a small, fast pound cake for a quick dessert. This is delicious!! Crusty top, soft buttery cake. Absolutely delicious!!
I’m so happy you enjoyed the cake, thank you so much for taking the time to let me know!
Delicious
Just tried this, it was wonderful, I followed your directions fully! Feel like i couldn’t make changes because the basic is so perfect! I used a small spring pan with a bundt shape, 6″, again perfect. Thank you!
Fabulous recipe!!! I didn’t have lemon juice, so substituted fresh orange juice instead. I also zested half of a small orange and added it with the milk. I also used almond milk. Used the cake for strawberry shortcake. My husband couldn’t stop raving about how good it was. It might not make it to the second serving! Thank you
I’m so happy you and your husband enjoyed the cake. What a great idea to use orange juice – I’m going to have to do that the next time I make it. Thank you for taking the time to let me know you both enjoyed the recipe.
Joanie
They were perfect! I put the batter in two small Bundt pans. They ended up being pretty big! I probably could have done three. We had strawberries and cream over the top and it was delicious even though I cut the sugar to 1/2 cup. This is definitely a keeper!
Sounds wonderful! I’m so glad you enjoyed the cake.
Hi Joanie, the picture shows two pound cakes. Can this be split between two ramekins?
Yes, Julie. The dishes shown are 2 8-ounce ramekins and a 5-inch baking dish. Either will work perfectly.
Joanie
Question…When you say “low fat” milk is that 2%? Would buttermilk work?My Mom made the BEST Pound Cake. I need to dig out her recipes. It was called 100 Year Old Pound Cake and had the crunchiest crust! My Dad and I both miss it!
Hi Amy,
I haven’t tested this recipe with buttermilk so I don’t know how it would turn out if you used it. Skim milk, 2%, and whole milk work well and so will almond milk.
Joanie