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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.
Featured Comment
“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 recipe today and it is an amazing pound cake. Thanks so much for sharing this recipe. I used heavy cream instead of milk and it turned out great! I would use a little less sugar next time, otherwise this recipe is a keeper!
This was my first minnie recipe from your collection that I have made. I have pinned many of your recipes but this was the one I chose to make, and I am happy to say it turned out fantastic. I made it in 2medium sized ramekins and my favorite part of the cake was the tasty crust. I served it with homemade whipped cream and it was heavenly.
I’m so happy this was your first recipe from the site and that it turned out so well. Baking it in ramekins is a great idea, and that golden crust really is one of the best parts. Serving it with homemade whipped cream sounds wonderful. Thank you so much for sharing your experience.
How much batter goes in each 4 x 6 pan? This says 4 servings
All of the batter goes into one pan, whether you use the 5×5 dish or a 4×6 pan. Once baked, you can cut the cake into four pieces, which is where the four servings come from.
Can I bake the mini pound in mini loaf pan and at what temperature and for
how long. thanks
Yes, you can bake this in a mini loaf pan as long as it’s around 4 by 6 inches. The recipe will work the same, and you can keep the baking temperature and time as written. Just start checking for doneness a little early since pans can vary.
How much of the chocolate chips would I add to this recipe?
A small handful of chocolate chips works well, about 1/4 cup.
Just curious, will an extra large egg instead of a large egg throw this recipe off? I’m sure the recipe is delicious, as are all of your recipes! Thank you for all that you do for us singles!
You’re so kind to say that. I really appreciate it. For this recipe, I recommend sticking with a large egg if possible. Every ingredient is measured to work with that specific amount of liquid and structure, and using an extra large egg can throw off the balance just enough to affect how the cake rises and bakes. If you only have extra large eggs on hand, it might work, but I can’t say for sure how it will affect the texture.
Excellent recipe!
Can I bake in a loaf pan?
A standard 9×5-inch loaf pan would be too large for this recipe. The 5×5-inch dish I use holds about 22 fluid ounces, so if your loaf pan is close to that capacity, it should work fine. Just keep an eye on the baking time, as it may vary slightly.
I don’t have a stand mixer. Will hand mixing be good enough? Thank you.
Yes, absolutely! You can mix the batter by hand — just be sure to stir until everything is well combined and smooth. A stand mixer just makes it quicker, but it’s not required.
i didn’t have eggs so i used greek yogurt and i made an orange pound cake! the crust is so sweet and crunchy and it’s the perfect amount
That sounds wonderful! I love the idea of using Greek yogurt and orange – I’m so happy you enjoyed it.