Mini Pound Cake
This mini pound cake is a smaller version of the classic, baked in a small dish for one or two servings. It’s buttery, tender, and golden—everything you love in a pound cake, just perfectly portioned.
Servings: 4 servings
Equipment
- 5-inch baking dish or a 4x6-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 5x5-inch or 4x6-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.
Video
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
Serving: 1serving | Calories: 356kcal | Carbohydrates: 56g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 201mg | Potassium: 67mg | Fiber: 1g | Sugar: 38g | Vitamin A: 460IU | Calcium: 33mg | Iron: 1mg
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