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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 will say upfront that I made a few tiny tweaks. I used buttermilk, added a tablespoon or s of sour cream, and 1/4 tsp lemon extract. It turned out fabulously! I got a 6 x 3 inch small loaf pan and a small round ramekin out of it. I ate the mini round one hot out of the oven. The loaf will last several days for just me. This recipe is bookmarked!!!
Hi Audrey, I’m so glad you enjoyed the pound cake recipe. Thank you so much for taking the time to let me know and for leaving your feedback.
Can you use other liquids besides lemon juice? Can you add anything to it, like, strawberries, etc?
Yes, you can add a little extra vanilla instead of lemon juice or leave it out altogether. As for fruit, although I haven’t tested this recipe with added fruit others have made it with a small amount of chopped strawberries with success.
This recipe was phenomenal! I used 2 ceramic mini bread pans. I got them at Michaels years ago. Made Strawberry Poundcake! Enough for 4.
This cake was delicious. I baked it in my small 6″ bunt pan that I bought in Joann Fabric and Craft store. The pan is a perfect size. It baked 45 minutes. This cake recipe is a “keeper”. Next time I’ll try almond extract.
I made it last night but used whole milk—–this was THE best cake!!!!! As a widow, I cook for one. This took 5 minutes to prepare. And I will be making this again & again. Just delicious.
Thank you.
I’m so happy you enjoyed the recipe, Linda. Thank you for taking the time to let me know.
So easy and I really like the flavor. BUT it didn’t have a crust. It looked just like the top of a yellow layer cake. What went wrong?
Hi Becky,
I’m not entirely sure why your cake didn’t have a crusty crust. You might have needed to beat the egg with the juice and vanilla a bit longer. Have you checked your oven to make sure the temperature is accurate? Place an oven thermometer in the oven and preheat the oven for 20 to 25 minutes to gauge the thermostat’s accuracy. A pound cake won’t brown well in an oven that’s not hot enough.
Made this tonight with GF flour and it turned out great! Perfect texture and taste. Thank you for sharing your recipe!
Getting ready to make your pound cake. I will get back to you.😊
So delicious and easy to make!
My toddler wanted to make cake so I searched for a small recipe since we don’t eat many sweets. We all loved this cake! We topped it with some strawberries. I will definitely be making this again. Thanks for the recipe!
I’m so happy you both enjoyed it! Thanks so much for taking the time to let me know.