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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.
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“This is the best pound cake recipe ever! I’ve made it multiple times and it is perfect each time. It will be my go-to from here on out.”
– Jane
A Buttery Mini Pound Cake
I love this pound cake recipe so much and make it often. It’s just the right amount for one or two servings and made with easy-to-find ingredients.
While it’s a dessert, I often enjoy a slice in the morning with coffee or as an afternoon snack.
I’ve always had a soft spot for the simplicity and charm of a classic pound cake. Traditionally, it’s made with a pound each of butter, sugar, eggs, and flour and meant to serve a crowd. I wanted to create a version that feels just as special, keeps that same buttery texture and rich flavor, but is perfect for one or two.
I bake it in a small dish or two ramekins, and it comes out of the oven golden and tender. It’s a recipe I’m excited to share with you.
Looking for more mini cake recipes? Try my mini devil’s food cake, mini hummingbird cake, small Texas sheet cake, mini spice cake, or mini red velvet cake. Each one is perfectly sized to satisfy your cake cravings.
Watch How To Make a Mini Pound Cake
Ingredients
If you have any ingredients leftover from this mini pound cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Make sure to use softened salted butter. It should be firm enough to hold its shape but soft enough to leave a little dent when you press it.
- Sugar, Vanilla, Salt, and Lemon Juice: These ingredients are key for adding flavor and creating a nice balance.
- Egg: A single large egg is essential for giving the cake structure.
- Flour: Use all-purpose flour to achieve that tender crumb we all love.
- Baking Powder: This is what helps the cake to rise beautifully.
- Milk: It adds moisture to the mix. You can use any kind of cow’s milk or even almond milk if you prefer.
Recipe Variations
Here are some simple ways to change up your mini pound cake:
- Citrus: Toss in 1 teaspoon of lemon, lime, or orange zest to brighten up the flavor.
- Nuts: Mix in some chopped almonds, walnuts, or pecans for a delightful crunch.
- Chocolate Chips: Add a few tablespoons of mini chocolate chips for a chocolatey surprise.
- Spices: Sprinkle in a pinch of cinnamon, nutmeg, or cardamom for warmth.
How To Make A Mini Pound Cake
Making a mini pound cake is easier than you might think! Here’s a quick rundown of the steps. For the full ingredient list and detailed instructions, check out the recipe box below.
- Preheat your oven to 350°F (177°C).
- Lightly butter a 5×5-inch baking dish or a 4×6-inch baking dish. I like to place the dish on a rimmed baking sheet to catch any drips that might happen.
- In a small bowl, use an electric mixer to beat together the butter and sugar until they’re well combined.
- Add in the egg, lemon juice, and vanilla extract. Mix it until it’s nice and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine the dry ingredients with the wet mixture, mixing just until everything is blended together.
- Stir in the milk.
- Pour the batter into your prepared dish and pop it in the oven. Bake for about 40 to 45 minutes, or until the top turns a lovely golden brown.
- Let your cake cool for around 10 minutes, then carefully flip it onto a plate and slice it up.
Tips
- Use Real Butter: Skip the margarine if you want the best flavor and texture in your baking.
- Soften Butter Properly: Let your butter sit out on the counter for about 30 minutes so it reaches room temperature. It should still hold its shape but give a little when you press it.
- Cream Thoroughly: Beat the butter and sugar together for 2 to 3 minutes until the mixture is light and fluffy.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife, don’t just scoop it straight from the bag.
- Check Oven Temp: Make sure your oven is accurate by using an oven thermometer.
Pound Cake Pairings
This mini pound cake pairs well with a variety of toppings and sides:
Frequently Asked Questions
Absolutely. Divide the batter between two 10-ounce ramekins and adjust the baking time as needed. Start checking the cake 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:
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: Skip the margarine if you want the best flavor and texture in your baking.
- Soften Butter Properly: Let your butter sit out on the counter for about 30 minutes so it reaches room temperature. It should still hold its shape but give a little when you press it.
- Cream Thoroughly: Beat the butter and sugar together for 2 to 3 minutes until the mixture is light and fluffy.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife, don’t just scoop it straight from the bag.
- Check Oven Temp: Make sure your oven is accurate by using an oven thermometer.
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