Print

Mini Vanilla Pound Cakes

Print Recipe

 

Mini Vanilla Pound Cakes are the perfect individual-sized desserts, combining the rich, buttery flavor of classic pound cake with the subtle sweetness of vanilla. These tender, moist cakes are easy to prepare and make a delightful treat for any occasion. Whether enjoyed plain, drizzled with glaze, or paired with fresh fruit, these mini cakes offer a touch of elegance and a burst of flavor in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Ingredient Highlights

  • Butter: Provides richness and that classic pound cake flavor. Softened butter ensures a smooth batter.
  • Sour Cream: Adds moisture and keeps the cakes tender without being overly dense.
  • Vanilla Extract: The key flavoring, giving the cakes their warm, sweet aroma.
  • Almond Extract (Optional): Adds a subtle nutty flavor for extra depth.
  • Flour and Baking Powder: These ensure the cakes have structure and a slight rise.

Instructions

Prepare the Batter:

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 12-cup mini loaf pan or line each cavity with parchment paper.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add Eggs and Extracts: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla and almond extracts.
  4. Mix in Sour Cream: Stir in the sour cream, blending until smooth and creamy.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to maintain a tender crumb.

Bake the Cakes:

  1. Portion the Batter: Divide the batter evenly among the cavities of the mini loaf pan, filling each about ¾ full. Smooth the tops with a spatula.
  2. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  3. Cool: Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Find it online: https://herbites.com/mini-vanilla-pound-cakes/