A classic pound cake recipe transformed into a "quarter" pound cake! Baked in a small baking dish this buttery, tender and golden Mini Pound Cake recipe yields the perfect amount for one or two people.
Prep Time10 minutesmins
Cook Time45 minutesmins
Cool10 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American, British, French
Diet: Vegetarian
Keyword: cake, lemon pound cake, mini pound cake, pound cake, small pound cake, vanilla pound cake
Lightly butter a 5x5-inch baking dish or a 4x6-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
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.