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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
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 Originally made with a pound each of butter, sugar, eggs, and flour, it was meant to feed a crowd—but I wanted to create a version that feels just as special, but made for one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 mini devil’s food cake, mini hummingbird cake, small Texas sheet cake, mini spice cake, or mini 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:
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:
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.
Can I add cranberries and nuts?
You can but I would only add a very small amount. The oils in the nuts you use may alter the texture of the batter and too many will definitely affect how the cake bakes.
First time ever baking a pound cake but have eaten many and I must say this was delightful. I substituted buttermilk for the milk and added almond extract. This now my new fave. I love this recipe and am so excited i found this recipe and website. Can’t wait to my next baking experience. 😋
I’m so happy you enjoyed it. Thank you so much for your feedback.
Taste is perfect! I used two 10 oz ramekins and the cake came out gooey in the middle with tops that were starting to brown, 350 degrees for 45 min. Not sure what I did wrong, but I would probably recommend using the 5×5 dish. Also note, I use a toaster oven so maybe that is an issue? I find the toaster oven so handy while baking these small dishes. …if there is any tips or conversions I would love to know. Thank you!
Absolutely delicious! Made mine in 2 foil
mini loaf pans. Perfect!
Love your recipes.
Barbara
From Louisiana
Wonderful! I’m so happy you enjoyed the cake recipe. Thank you so much for your feedback.
Love your recipies Joanie They are the perfect size and one always has a choice to double them.Thank.you so much .Love
Thank you, Vinny!
This was amazing! After my husband and I ate it we wished we had a bigger cake! Do you have this recipe in a loaf pan size?
This cake is delicious as well as some of the other cake recipes from this site that I have baked.I agree that this is a favorite place to find all kinds of great recipes and I am trying new ones all the time!
OMG I think I found my new favorite baking site! This is perfect for me (a dessert lover) and my family (who are not so into desserts). I can’t wait to try these mini cake recipes.
Made this today looking for a smaller version for myself. My first time making a pound cake and it was soo good I added about 2 oz of cream cheese and beat that with the butter and sugar and the flavor was exactly what I was looking for. I also drizzled melted cookie butter and crushed lotus biscoff cookies on top 🙂
That sounds amazing! I think I need to borrow your ideas 😉
That sounds Delish Did you mix the cream cheese butter mix into the cake ? or you substituted it for the milk n butter please ?
It would be nice if you coup give the measurements of the pans you use to give us an idea. Love you site
Hi Valerie, we list the baking dish and pan sizes we recommend using in all of our recipes. Please take a look at the Frequently Asked Questions section where we mention the specific dishes we use for this pound cake. Also, please take a look at the article we wrote about the best small baking dishes we use – https://onedishkitchen.com/small-baking-dishes/
If I wanted to double the recipe, what would be the oven temperature and how long to bake it?
Keep the oven temperature the same as recommended in our recipe. The cake will take longer to bake than in the original recipe. I suggest that you test the cake at the time called for in the recipe. It probably won’t be done, but check back in 5-minute increments until it is.