Quick and easy Mini Pound Cake with a soft, buttery texture and subtle lemon flavor. Perfect for single-serving cakes, homemade pound cake recipes, or small batch desserts. This easy cake from scratch uses simple ingredients and bakes in under an hour, ideal for quick desserts, weeknight treats, or tea-time snacks.
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 5×5-inch or 4×6-inch baking dish and 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 creamy and smooth.
- Add the egg, lemon juice, and vanilla extract. Beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk until the batter is smooth.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes, then invert onto a plate and slice.
Why You’ll Love This Recipe
This Mini Pound Cake is soft, buttery, and perfectly portioned for a single dessert or small gathering. Its simple ingredients and easy method make it a go-to recipe for quick homemade cakes with a light lemon flavor.
Tips
- Ensure the butter is fully softened for easier mixing and a smooth batter.
- Do not overmix the batter after adding the flour to avoid a dense cake.
- Use a rimmed baking sheet under the pan to catch any overflow during baking.
Variations and Substitutions
- Flavors: Swap lemon juice for orange juice or almond extract.
- Milk: Use whole milk, almond milk, or oat milk for a different flavor.
- Add-ins: Fold in chocolate chips, blueberries, or chopped nuts for extra texture.
- Butter: Use unsalted butter and add a pinch more salt if desired.
FAQs
Q: Can I make this ahead of time?
A: Yes, bake and cool the cake, then store in an airtight container at room temperature for up to 2 days.
Q: Can I make it gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend.
Q: Can I use a different pan size?
A: Yes, just adjust the baking time accordingly. A slightly smaller pan may need a few extra minutes, while a larger pan may bake slightly faster.
Serving
- Serve slices plain or with a dusting of powdered sugar.
- Top with fresh berries, whipped cream, or a drizzle of glaze for a dessert twist.
- Pair with coffee or tea for a simple afternoon treat.
Mini Pound Cake
4
servings10
minutes40
minutesIngredients
¼ cup salted butter, softened, plus 1 tablespoon more for greasing the pan
¾ cup granulated sugar
1 large 1 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
Directions
- Preheat the oven to 350°F (177°C).
- Lightly butter a 5×5-inch or 4×6-inch baking dish and 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 creamy and smooth.
- Add the egg, lemon juice, and vanilla extract. Beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk until the batter is smooth.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes, then invert onto a plate and slice.
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