My Mini Pound Cakes are dense, moist, and lightly flavored with vanilla. Perfect for a simple dessert when served with a little whipped cream and berries.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Traditionally, pound cake is made in a loaf pan or a bundt cake.
For my Mini Pound Cakes, I am using Circulon Nonstick Bakeware 6-Cup Mini Loaf Pan. This pan was gifted to me for #SpringSweetsWeek and is perfect for small individual style loaves. Check out the amazing giveaway just under the recipe card below!
Like pound cake, mini pound cakes are dense, moist, flavorful, and adaptable to different ways to serve it. For this recipe, I have adapted it to make it work perfectly to bake mini loaves.
The trick to making a moist pound cake is adding egg yolks it addition to a whole eggs. Mini Pound Cakes have a tight dense crumb versus a light and fluffy crumb like a traditional layer cake. It is important not to overbake the cake because, while it can be dense and moist, it can easily turn dense and dry if overbaked.
Ingredients
- unsalted butter - If you use salted butter omit the added salt in the recipe
- granulated sugar
- large whole eggs
- large egg yolks - these are in addition to the whole eggs
- vanilla extract
- salt -omit if using salted butter
- all-purpose flour - cake flour can be used at a 1:1 ratio
- Berries: Strawberries and Blueberries
- Whipped Cream
Instructions
- Pre-heat oven to 350°F. Lightly grease a 6-cup mini loaf pan and set aside.
- In the bowl of a stand mixer, mix the butter on medium-high speed till creamy. Scrape down the sides of the bowl. Next, add the sugar and mix on medium-high till light and fluffy.
- As the butter and sugar mix, add eggs to a bowl with salt and vanilla extract. Whisk with a fork to combine.
- Scrape down the sides of the mixing bowl. Adjust mixer speed to medium-low, add the egg mixture slowly. Do not add all at once! The batter will be rich and velvety.
- Once all the egg mixture has been added scrape down the sides of the bowl and allow the batter to continue to mix for 1 minute.
- Adjust mixer speed to low and slowly add the flower ½ cup at a time. Once all the flower has been added, scrape the sides and bottom of the bowl. Allow the batter for mix for an additional minute.
- Spread batter evenly between the 6 mini loaves. Use a spatula to smooth the tops. Bake for about 40 minutes. Use a toothpick to check for doneness by inserting it into the cake. There should still be a few crumbs on the toothpick. If it comes out clean it can be an indicator that the cake is overcooked. If the crumbs are liquidly allow the cake to bake longer, and check the center with a toothpick in 5 minutes.
- Remove from oven and cool for 15 minutes. Remove pound cake from the baking dish and store covered until ready to serve.
- To serve, slice and serve with fresh berries and whipped cream.
Alternate Baking Methods
- This recipe can be baking in a regular loaf or bundt pan. However, you will want to lower the temperature to 325°F, and the cake will need for bake for about 60 minutes.
- Pound cake is dense because of the eggs. The eggs need time to slowly cook so the cake does not over cook. Be patient with the baking process and testing for doneness.
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Mini Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large whole eggs
- 2 large egg yolks
- 1 ½ teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour
- Berries: Strawberries and Blueberries optional
- Whipped Cream optional
Instructions
- Pre-heat oven to 350°F. Lightly grease a 6-cup mini loaf pan and set aside.
- In the bowl of a stand mixer, mix the butter on medium-high speed till creamy. Scrape down the sides of the bowl. Next, add the sugar and mix on medium-high till light and fluffy.
- As the butter and sugar mix, add eggs to a bowl with salt and vanilla extract. Whisk with a fork to combine.
- Scrape down the sides of the mixing bowl. Adjust mixer speed to medium-low, add the egg mixture slowly. Do not add all at once! The batter will be rich and velvety.
- Once all the egg mixture has been added scrape down the sides of the bowl and allow the batter to continue to mix for 1 minute.
- Adjust mixer speed to low and slowly add the flower ½ cup at a time. Once all the flower has been added, scrape the sides and bottom of the bowl. Allow the batter for mix for an additional minute.
- Spread batter evenly between the 6 mini loaves. Use a spatula to smooth the tops. Bake for about 40 minutes. Use a toothpick to check for doneness by inserting it into the cake. There should still be a few crumbs on the toothpick. If it comes out clean it can be an indicator that the cake is overcooked. If the crumbs are liquidly allow the cake to bake longer, and check the center with a toothpick in 5 minutes.
- Remove from oven and cool for 15 minutes. Remove pound cake from the baking dish and store covered until ready to serve.
- To serve, slice and serve with fresh berries and whipped cream.
Monday #SpringSweetsWeek Recipes
- Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
- Hot Cross Bundt Cake by Nik Snacks
- Instant Pot Lemon Lavender Cheesecake by Hezzi-D's Books and Cooks
- Key Lime Lavender Curd by Cindy's Recipes and Writings
- Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
- Kumquat Pie by Eat Move Make
- Lavender Lemon Mini Loaves by Sweet Beginnings
- Lemon Lavender Macarons by Jen Around the World
- Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
- Mandarin Orange and Rhubarb Mini Loaves by Karen's Kitchen Stories
- Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor's Adventures
- Mini Blueberry Bread by The Carefree Kitchen
- Mini Lemon Cakes with Lemon Glaze by Family Around the Table
- Mini Pound Cake by Cheese Curd In Paradise
- No Bake Chocolate Cheesecake by Pook's Pantry
- No Bake Lemon Cheesecake by Devour Dinner
- No-Churn Lemon Ice Cream by Kate's Recipe Box
- Pineapple Upside Down Cake by House of Nash Eats
- Raspberry Cheesecake Bars by Books n' Cooks
- Strawberry Rhubarb Breakfast Bread by For the Love of Food
- Strawberry Oatmeal Cookies by Palatable Pastime
- Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
- Vegan Chocolate Loaf Cake by Shockingly Delicious
- White Chocolate Latte Cupcakes by That Recipe
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
a Rafflecopter giveawayThank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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