Mini Pound Cake
Servings 6 Mini Loaves
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.