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Craving a slice of pound cake but don’t want to make a whole loaf? This Mini Pound Cake recipe is your answer! Baked in a small baking dish, this “quarter pound cake” is perfect for satisfying that sweet tooth without going overboard.
Why You’ll Love This Pound Cake Recipe
- Individually Sized: This cake is perfect for one or two people.
- Simple Ingredients: Made with pantry staples you likely already have.
- Quick and Easy: No complicated steps, just straightforward baking.
- Versatile: Can be served for breakfast, dessert, or a snack.
- Delicious: This cake is light and airy, with a rich and flavorful crumb.
What Is A Pound Cake?
The pound cake has a rich history that traces its roots back to England in the early 1700s. Traditionally, it was made with equal parts— a pound each—of butter, sugar, eggs, and flour. The French even have a name for it: “quatre-quarts,” meaning “four-fourths.” This original version was quite dense and dry, designed to serve a large crowd.
Fast forward to the mid-1800s, and the culinary world started craving lighter cakes. That’s when the pound cake began to evolve. Modern versions often include leavening agents like baking powder and altered ratios of the core ingredients, resulting in a cake that’s rich, buttery, and velvety in texture.
Today’s pound cake can be enjoyed in various ways—on its own, adorned with fresh fruit, or even as a base for other desserts like Caramelized Banana Upside-Down Cake.
In this recipe, I’ve aimed to capture the essence of the classic pound cake but in a mini, more manageable form. I call it a “quarter pound cake” because it’s about a quarter of the size of a traditional pound cake. It’s perfect for serving one or two people and can be baked in a small dish or divided between two ramekins. The result? A cake with a light, airy texture and an absolutely delightful flavor.
Ingredients
Ingredient Notes
- Butter: Use salted butter. Make sure the butter is soft, not melted. A good way to check to see if your butter is the right consistency is to make an indention in the butter with your finger. If it’s easy to make an indentation and the butter keeps its shape, then it’s the correct temperature.
- Sugar, vanilla, salt, and lemon juice: For excellent flavor.
- Egg: An egg provides structure in cakes and one large egg is all you need.
- Flour: Use all-purpose flour.
- Baking powder: This ingredient helps the cake rise.
- Milk: Milk adds moisture to the cake batter. Use any percentage of cow’s milk or almond milk.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make A Pound Cake
These step-by-step photos and instructions help you visualize how to make a mini pound cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350° F (177° C).
- Lightly butter a 5-inch baking dish or a 4×6-inch baking dish with butter.
Pro Tip: I recommend placing the baking dish on top of a rimmed baking sheet to catch any possible spills when the cake is baking.
- In a small bowl, beat butter and sugar with an electric mixer until well mixed.
- Beat in egg, lemon juice, and vanilla.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Add to butter/sugar mixture and mix to combine.
- Stir in the milk.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes or until the top is golden.
- Allow the cake to cool for 10 minutes before inverting it over a plate and slicing it into squares.
Expert Tips
- Use Real Butter: For the best flavor and texture, stick to real butter instead of margarine.
- Softened Butter is Key: To check if your butter is at the right consistency, press it with your finger. If it’s easy to make an indentation but the butter still holds its shape, you’re good to go.
- Cream for Texture: Blend the butter and sugar together until light and fluffy. This step is crucial for achieving that smooth, velvety texture. Aim for 2-3 minutes of beating, depending on your mixer’s speed.
- Measure Flour Correctly: Avoid scooping flour directly with a measuring cup. Instead, fluff the flour first, spoon it into a dry measuring cup, and level it off with a flat-edged knife.
- Calibrate Oven Temperature: Ensure your oven is at the correct temperature for consistent results. Ovens can often run hotter or cooler than the set temperature, so investing in an oven thermometer is a wise choice.
Frequently Asked Questions
The size of your baking dish can make or break this recipe.
A 5×5-inch dish with a depth of 1 3/4 inches is ideal, 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 area is a good alternative.
You can also use two 10-ounce ramekins or mini loaf pans for this recipe.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Achieving a moist pound cake is all about the baking time and accurate measurements. Start by checking the cake’s doneness at the 40-minute mark using a toothpick test. A clean toothpick means your cake is done. Also, ensure your oven’s temperature is accurate with an oven thermometer. For precise flour measurement, opt for the spoon and level method.
It’s best to store a pound cake at room temperature with an airtight cover. It will remain fresh for 4-5 days at room temperature.
Yes, wrap tightly in plastic wrap and freeze for up to a month.
Absolutely, you can easily scale this recipe to make a “half-pound cake”. Simply double the ingredient quantities. You have a couple of options for baking dishes: either use two small dishes as specified above, or opt for 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 will also work well.
Serving Suggestions
This Mini Pound Cake is a versatile dessert that pairs well with a variety of accompaniments.
- Fruit Toppings: Elevate your cake by adding a dollop of whipped cream and a spoonful of fresh berry compote or a drizzle of fruit syrup.
- Ice Cream Pairing: A scoop of vanilla or salted caramel ice cream makes for a heavenly combination.
- Coffee or Tea: This cake pairs exceptionally well with a cup of your favorite coffee or tea, making it a perfect afternoon delight.
- Dessert Wine: For an adult twist, serve the cake with a glass of dessert wine like Moscato or a late-harvest Riesling.
Recipe Variations
If you’re looking to add a unique twist to your Mini Pound Cake, these variations are worth trying.
- Citrus Zest: Add some zing to your cake by incorporating lemon, lime, or orange zest into the batter.
- Nutty Crunch: Fold in some chopped almonds, walnuts, or pecans for added texture and a nutty flavor.
- Chocolate Chips: For chocolate lovers, mix in mini chocolate chips before baking for a chocolatey surprise.
- Spiced Cake: Spice things up by adding a pinch of cinnamon, nutmeg, or even a dash of cardamom to the batter.
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:
- Eggs: Cheesy Baked Eggs, Pasta Carbonara, Breakfast Casserole, Rice Pudding
- Lemon juice: Lemon Curd, Lemon Bars, Lemon Scones, Mini Blueberry Pie
- Vanilla: Panna Cotta, Bananas Foster, Tiramisu, Mini Boston Cream Pie
- Milk: Banana Cream Pie, Baked Oatmeal, Potato Soup, Pralines
Explore More Mini Cake Recipes
If this Mini Pound Cake has tickled your taste buds, you’re in for a treat with our other mini cake options. From fruity delights to chocolate indulgences, there’s something for everyone:
If you’ve tried this 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!
Recipe
Mini Pound Cake
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 with butter. Place the baking dish on top of a baking sheet.
- In a small bowl, beat butter and sugar with an electric mixer until well mixed.
- Beat in egg, lemon juice, and vanilla.
- In a separate small bowl, whisk together the flour, baking powder and salt. Add to butter/sugar mixture and mix to combine.
- Stir in the milk.
- Pour batter into prepared baking dish and bake for 40-45 minutes or until top is golden.
- Allow to cool for 10 minutes before inverting over a plate.
- Best if served warm.
Video
Notes
- Use Real Butter: For the best flavor and texture, stick to real butter instead of margarine.
- Softened Butter is Key: To check if your butter is at the right consistency, press it with your finger. If it’s easy to make an indentation but the butter still holds its shape, you’re good to go.
- Cream for Texture: Blend the butter and sugar together until light and fluffy. This step is crucial for achieving that smooth, velvety texture. Aim for 2-3 minutes of beating, depending on your mixer’s speed.
- Measure Flour Correctly: Avoid scooping flour directly with a measuring cup. Instead, fluff the flour first, spoon it into a dry measuring cup, and level it off with a flat-edged knife.
- Calibrate Oven Temperature: Ensure your oven is at the correct temperature for consistent results. Ovens can often run hotter or cooler than the set temperature, so investing in an oven thermometer is a wise choice.
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 love this cake. I do double the recipe. I used a good lemon extract instead of lemon juice. I bake it in a lined loaf pan.
I’m so happy to know you love this cake recipe. Thank you so much for your feedback.
Made this in two mini loaf tins (~4”) and it worked like a charm—so light and moist, and so easy!
It was very tasty but just too sweet for my taste. If I cut back on sugar to maybe 1/2cup, do I need to alter any other ingredient?
Hi Patti, the recipe was developed with the ingredient amounts listed. I do think you can reduce the amount of sugar slightly but sugar acts in so many ways. It not only sweetens baked goods, it also helps to keep them soft and moist and tender. If you reduce the sugar, it may affect the outcome of the cake.
Made this mini pound cake yesterday. It is definitely a winner!! Pound cake is something that I have missed as an empty nester but this was just enough for me. Think I’ll substitute low-fat sour cream for the milk next time. Sorry, but it was gone before I thought about taking a picture. Thanks, Joanie.
I’m so happy you enjoyed it!
Can FreeLife milk or lactose-free milk be used?
Yes, they should work just fine.
Terrific recipe.
Love it!
I was recently diagnosed with celiac disease and would like to know if I can use a ‘cup for cup’ if gluten flour for All purpose flour! Id like to try so many of your recipes but don’t want to waste my ingredients! Thank you in advance
I use King Arthur brand Gluten-Free Measure For Measure Flour as a substitute in many of our recipes.
Also like!
Horrible….the pan does not look like 4X6….The cake rose , burst all over the oven, then fell flat….It was a sugary disaster.
Cheq, this recipe has hundreds of positive reviews and we’ve even filmed a video using the baking dishes we recommend for this recipe. It appears that the dish you used was not the correct size. We mention in the recipe post many times that the success of this recipe (and many recipes!) depends on the size of the baking dish you use. I use a 5-inch baking dish that measures 5 inches x 5 inches and is 1 ¾ inches deep. This dish holds about 1.5 cups and has a base area of 25 square inches.
A 4×6-inch dish has an area of 24 square inches and will work as well. If your cake “rose and burst all over the oven”, then I am quite sure you did not use the recommended size baking dish.