Quick and Easy Small Pound Cake Recipe
Welcome, my fellow bakers! I am thrilled to share with you my Small Pound Cake Recipe – a recipe that is undeniably delicious and easy to make. As a chef who specializes in British cuisine, the pound cake holds a special place in my heart. This classic cake is buttery and rich, with a velvety texture that just melts in your mouth.
Now, I bet you’re wondering why you should make this recipe instead of any other pound cake recipe out there. Well, let me tell you why! Unlike most pound cakes that make one large loaf or cake, my Small Pound Cake recipe makes six mini loaves or twelve mini Bundt cakes. These delightful mini cakes are perfect for sharing and make great gifts for friends and family.
But wait, there’s more! My recipe is also incredibly versatile. You can use it as a base for a variety of different flavors, such as lemon or chocolate. And the best part? You only need nine ingredients to make it! So, what are we waiting for? Let’s get baking!
Why You’ll Love This Recipe
Are you always searching for a quick and easy cake recipe to impress your guests without too much fuss? If so, this mini pound cake recipe is perfect for you. This vanilla pound cake is so buttery and moist that it will melt in your mouth. Every bite delivers the perfect balance between the sweetness of granulated sugar and the creamy texture of the butter.
Besides its irresistibly soft texture, this recipe is easily adaptable to different occasions because it can be transformed into mini loaves or even mini Bundt cakes. Its small size makes them perfect individual portions, and they are versatile enough to dress up any event.
The only thing better than the taste is how quick it is to make. With only a few simple ingredients, this recipe can be prepared in just 45 minutes. The combination of ingredients such as eggs, plain flour, baking powder, and evaporated milk creates a fluffy and rich sponge cake that will delight your taste buds.
Whether you’re looking for an everyday dessert, something to celebrate a special occasion with family or friends, or simply satisfying a sweet tooth craving, these mini pound cakes will become your new go-to option!
Ingredient List
Let’s gather our ingredients for this small pound cake recipe. Don’t be intimidated by the list; most items are pantry essentials that you probably already have. Here’s what you’ll need:
Dry Ingredients:
- 1 1/2 cups of plain flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
Wet Ingredients:
- 1 cup of unsalted butter at room temperature (that’s two sticks)
- 1 cup of granulated sugar
- 4 medium-sized eggs at room temperature
- 2 tablespoons of evaporated milk
- 1 tablespoon of vanilla extract
Pro-tip: Make sure all your wet ingredients are at room temperature before starting so that everything integrates smoothly.
The Recipe How-To
Now it’s time to get baking with this Small Pound Cake Recipe that serves 4-6 people. Follow these simple instructions to create a dense, buttery cake that is perfect for dessert or an afternoon snack.
Gathering the Ingredients
To start, gather all the ingredients you’ll need for this recipe:
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup (1 stick) of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon of vanilla extract
- 2/3 cup of evaporated milk
Preparing the Batter
Preheat your oven to 350°F and prepare your loaf pan by greasing it with butter.
Next, it’s time to make the batter. Start by whisking together the flour, baking powder, and salt in a medium bowl.
In a separate larger mixing bowl or using a stand mixer, cream together the butter and sugar until light and fluffy.
Then add in the eggs one at a time, mixing well after each addition.
After that add in the vanilla extract.
Gradually beat in the dry ingredients mixture until everything is well combined. This will help prevent lumps from forming.
Finally, add in the evaporated milk and mix until everything is smooth.
Baking the Cake
Pour your batter into your prepared loaf pan making sure you get all of it out of the bowl or mixer.
Gently shake and tap to even out the batter or use an offset spatula to spread out evenly.
Place in preheated oven and bake for 50 -60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When finished cooking, let it sit in the loaf pan for 10 minutes before transferring the cake onto a wire rack to cool completely.
Serving and Pairing
This Small Pound Cake Recipe is incredibly versatile, it can be served both hot and cold. However, It taste especially delicious with freshly brewed tea or coffee.
You can even pair it with whipped cream or glazes of your choice. A simple and delicious glaze to make is powdered sugar mixed with fresh lemon juice.
Add -in some seasonal berries as a topping and you’ll have a delicious dessert that’s ready to serve!
Substitutions and Variations
One of the best things about this small pound cake recipe is that it’s so customizable! Here are some substitutions and variations you can try:
– Chocolate: For a chocolate twist, reduce the amount of flour to 1 cup and add 1/3 cup of cocoa powder to the dry ingredients. You can also add some chocolate chips or chunks to the batter.
– Lemon: Add 1 teaspoon of lemon zest to the batter along with the dry ingredients. If you want a more pronounced lemon flavor, swap out the vanilla extract for lemon extract.
– Orange: Like lemon, adding some orange zest to the batter will give your pound cake a bright citrusy flavor. You could also try replacing the evaporated milk with fresh-squeezed orange juice.
– Almond: Swap out half of the vanilla extract for almond extract, and add a handful of slivered almonds to the batter.
– Glaze: Once your pound cake has cooled, drizzle a simple glaze over it made from powdered sugar and milk or lemon juice.
– Fruit: Pound cake is delicious with fresh fruit on top! Try serving it with strawberries, blueberries, or raspberries. You could also stir some diced fruit like peaches or apples into the batter before baking.
No matter which variation you choose, remember to stick to the general ratios of ingredients and don’t make any drastic changes that could throw off the texture of your cake. Happy baking!
Serving and Pairing
:
This mini pound cake recipe is perfect for any occasion, from casual gatherings to formal events. It’s also versatile in terms of serving and pairing.
For a simple and classic serving option, you can simply sprinkle powdered sugar on top of the cake and serve it with a cup of hot tea or coffee. The combination of the rich, buttery flavor of the cake and the bitterness of the tea or coffee creates a perfect balance that will satisfy your sweet tooth.
If you’re looking for a fancier presentation, you can serve the mini pound cake with fresh berries or whipped cream. The sweetness of the berries adds a burst of flavor to the buttery goodness of the cake, while the whipped cream provides a light, airy texture that complements the dense cake.
For an even more decadent pairing, try serving the mini pound cake with a drizzle of chocolate ganache or caramel sauce. The richness of the topping pairs perfectly with the subtle sweetness of the cake, creating an indulgent treat that will delight your taste buds.
In terms of pairing, this mini pound cake recipe goes well with a variety of drinks, including tea, coffee, hot cocoa, and even wine. A sparkling wine pairs especially well with this buttery cake as its carbonation offsets some of the richness.
Overall, this mini pound cake recipe is quite versatile in terms of serving and pairing options. So whether you’re hosting an afternoon tea party or enjoying a cozy night in, this recipe is sure to be a crowd-pleaser!
Make-Ahead, Storing and Reheating
If you’re planning to make this mini pound cake recipe ahead of time, there are a few things you should keep in mind. First of all, these cakes are delicious on their own, but they can also be served with a variety of toppings or accompaniments. To add some extra flavor, try serving them with whipped cream, fresh berries or a drizzle of caramel sauce.
When it comes to storing your mini pound cakes, it’s best to keep them in an airtight container at room temperature. They will stay fresh for up to three days if stored properly. If you want to extend their shelf life, you can also store them in the refrigerator for up to one week.
To reheat your mini pound cakes, simply pop them in the microwave for 10-15 seconds or place them in a low oven for 5-10 minutes. Be careful not to overheat them, as this can cause the cake to become dry.
Overall, this mini pound cake recipe is an easy and delicious treat that is perfect for any occasion. Whether you’re serving it at a party or enjoying it with your family at home, you’re sure to love the rich and buttery flavor of this classic British dessert. With a few simple tips and tricks, you’ll be able to make these cakes ahead of time and enjoy them all week long!
Tips for Perfect Results
Now that we have the basic steps down, let’s dive into some important tips for achieving perfect results with this small pound cake recipe.
1. Don’t Overmix
One of the biggest mistakes that home bakers make is overmixing the batter. This can result in a tough and dry texture. Be sure to mix your ingredients until they are just combined, and then stop.
2. Use High-Quality Ingredients
You don’t have to break the bank, but using high-quality ingredients will make a huge difference in the taste and texture of your mini pound cakes. Opt for fresh eggs, real butter, and pure vanilla extract for best results.
3. Measure Accurately
This may seem like common sense, but it’s important to measure your ingredients accurately to achieve perfect results. Invest in a good kitchen scale and measuring cups to ensure that you’re adding the right amount of each ingredient.
4. Bring Ingredients to Room Temperature
To ensure that all of your ingredients are properly incorporated, be sure to bring them to room temperature before beginning the recipe. Cold ingredients will not mix together as smoothly, which can result in a lumpy batter.
5. Grease Your Mini Bundt Pans
To prevent your mini pound cakes from sticking to the pan, be sure to generously grease them with butter or non-stick cooking spray before adding the batter.
6. Cool Completely Before Serving
While it may be tempting to dig into these delicious mini cakes right out of the oven, it’s important to let them cool completely before serving. This will help them firm up and hold their shape better.
With these tips in mind, you’ll be able to achieve perfect results every time you make this small pound cake recipe!
FAQ
As you prepare to make this delightful Mini Pound Cake, you may have several questions in mind. So, here I will provide answers to some frequently asked questions that may pop up during the process.
How small is a 1 pound cake?
The recipe requires pound cake to be prepared in three different sizes – a 6-inch cake, 7-inch cake weighing 2 pounds and three 8-inch cakes. Additionally, a 4-pound cake is to be made in a 10-inch size.
What makes a pound cake fall apart?
When it comes to baking cakes, there are several factors that can lead to less-than-optimal outcomes. For instance, if your cake ends up dry and dense, it can sag and sink in the middle. Additionally, poor planning and miscalculating baking times and oven temperatures could spell disaster. Another culprit could be insufficient emulsification (mixing fat and liquids to create an evenly dispersed mixture), which can prevent the cake from achieving its desired moistness. Similarly, using too much leavening (baking soda or powder) can make the cake rise too much and then collapse in the middle. Lastly, variations in geography, such as changes in altitude, can also impact the success of your cake.
How high do you fill mini bundt pans?
One important element to keep in mind when using a mini-Bundt pan is to avoid overfilling the cups. Despite the urge to load each cup with batter, doing so could lead to spills and uneven cakes. The recommended amount for each mini cake is approximately one cup of batter, which should be filled up to about two-thirds of the way to ensure optimal expansion and consistent cake size.
What causes a pound cake to be heavy?
When a cake turns out dense and heavy, it’s often due to a lack of air in the batter. This can be caused by insufficient creaming time or incorporating the sugar, eggs, or flour too quickly.
Bottom Line
In conclusion, this small pound cake recipe is a great addition to any chef’s repertoire. It’s an easy-to-follow recipe with straightforward steps that allow you to achieve perfect results every time. The cake is moist, buttery, and just the right size for individual servings or sharing with a friend.
By using high-quality ingredients such as eggs, sugar, butter, and vanilla extract, this recipe brings out the best in traditional British cuisine. With careful attention to detail and following my tips for perfect results, you’ll be amazed at how delicious this mini pound cake can turn out.
If you’re looking for a tasty dessert that everyone will love and want more of, I highly recommend trying out this delicious mini pound cake recipe. It’s perfect for all occasions! Convert it into different shapes like bundt or loaf cakes, cupcakes, mini loaves or as a sponge cake.
In addition, the substitutions and variations section allows you to be creative and add your own twist by substituting ingredients. Keep in mind that while variations add excitement, sticking to the original ingredient list can produce reliable results – so why change something that already works?
I hope with these tips and recommendations; you can now add a sweet touch of British cuisine to your baking skills. Trust me; your family and friends will be asking for seconds!
Small Pound Cake Recipe
Ingredients
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 (6 ounce) can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Important: Let all ingredients become room temperature.
- Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
- Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.).
- Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
- Best served next day after cake has had time to mellow.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.