Today I’m sharing a mini pound cake recipe that you will love making over and over. My family is already begging me to make more, although it doesn’t take much arm twisting for me to agree. When I have extra time on my hands, baking is one of those activities I truly enjoy.
Spring Ideas Tour
As a special treat, I joining some of my blogging friends for a Spring Ideas Tour. This is the place to be if you’re looking for springtime inspiration for mantels, tablescapes, DIY projects, recipes, and porches. A big thank you goes to my friend Paula of Sweet Pea for hosting our fun tour. Enjoy clicking through all the links below!
I never get tired of talking about desserts. How about you? These mini pound cakes have a light and crispy crunch on the outside and delicate moist texture on the inside. For more recipes see one of my most popular posts featuring Mini Rum Cakes.
Top with whipped cream, fresh fruit and berries as I did, or make a glaze with powdered sugar and lemon juice. There’s no wrong way to serve these babies.
One of our favorite summer desserts is pound cake topped with drunken strawberries. Place sliced strawberries in a bowl and sprinkle with a little sugar. Stir in a tablespoon of Grand Marnier and place the bowl in the fridge for a couple of hours. This will allow the strawberries to release their juices and mingle with the Grand Marnier. So delicious, words can hardly describe.
Mini Pound Cake Recipe
- 1/2 cup unsalted butter (room temperature)
- 1-1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla pure extract
- 1 teaspoon lemon zest
- 1-1/2 cups cake flour
- 1/2 cup whipping cream
- Pre heat oven 325°F. Grease and flour mini bundt pan.
- Cream butter and sugar until light and fluffy with a hand or stand mixer.
- Add eggs to butter and sugar one at a time.
- Next add vanilla extract and lemon zest.
- Add whipping cream alternating with flour a little at a time. Be sure to stop and scrape down sides of the bowl so all the flour is combined.
- Fill already prepared mini bundt pan sections half way with batter.
- Bake on center rack for about 35-40 minutes.
- Let cool for about 30 minutes then invert onto cooling rack.
- Garnish with whipping cream, berries and orange slices.
Note: Double the recipe for a regular size bundt cake. Grease and flour pan well. Bake for about 60 minutes in a 325°F oven.
Helpful tip: If you happen to be low on eggs, substitute one heaping tablespoon of sour cream for each egg. I did this not too long ago and the mini cakes were perfect.
For more yummy recipes visit my friends, Julie of My Wee Abode, Rita of Harbour Breeze Home and Crissy of First Day of Home. Enjoy the tour and Happy Spring!
Spring Ideas Tour
Monday ~ Mantels
Hearth and Vine | Postcards from the Ridge | Marty’s Musings | Calypso in the Country
Tuesday ~ Tablescapes
Lora Bloomquist | Our Southern Home | The Painted Hinge
Wednesday ~ DIY
Sweet Pea | 2 Bees in a Pod | The How to Home | Our Crafty Mom | What Meegan Makes
Thursday ~ Recipes
My Wee Abode | Thistle Key Lane | Harbour Breeze Home | First Day of Home
Friday ~ Porches
Redhead Can Decorate | Worthing Court | Follow the Yellow Brick Home
MINI POUND CAKE RECIPE
Ingredients
- 1/2 cup unsalted butter room temperature
- 1-1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla pure extract
- 1 teaspoon lemon zest
- 1-1/2 cups cake flour
- 1/2 cup whipping cream
Instructions
- Pre heat oven 325°F. Grease and flour mini bundt pan.
- Cream butter and sugar until light and fluffy with a hand or stand mixer.
- Add eggs to butter and sugar one at a time.
- Next add vanilla extract and lemon zest.
- Add whipping cream alternating with flour a little at a time. Be sure to stop and scrape down sides of the bowl so all the flour is combined.
- Fill already prepared mini bundt pan sections half way.
- Bake on center rack for about 35-40 minutes.
- Let cool for about 30 minutes then invert onto cooling rack.
- Garnish with whipping cream, berries and orange slices.
I’ve never met a pound cake that I didn’t love. Pound cake is my very favorite cake type. I love your idea for making mini pound cakes. The cake pan gives them a lovely shape and they look so pretty topped with whipped cream and fruit. I’m looking forward to trying your drunken strawberries, too!
Thanks Paula, I’ll be making this recipe again soon but with drunken strawberries. Just waiting for better looking ones to hit our local market.
Michelle, I love these little individual pound cakes. They look so pretty and sound delicious! A little Grand Marnier really elevates the topping. Great for any day but also a nice for a special occasion.
Thank you Patti! My husband says anytime I bake or cook it’s a special occasion, and he whole heartily approves.
Oh Michelle,
Thanks for sharing this recipe. I love pond cake and this looks delicious. Thanks for sharing!
Pinned and I look forward to trying this recipe.
Stay well!
Cindy
You are so sweet Cindy, thank you for pinning!
I am sure this tastes incredible! I love that it has a crispy outside – the perfect kind of pound cake for me. All the whipped cream and fruit makes it look extra amazing! Thanks for sharing!
Shelley
Thanks Shelley, these are fun desserts to create or let the family add their own toppings.
This looks totally delish Michelle! I’ll definitely try this recipe when strawberries are back in season. So happy to be on tour with you this week!
Delish is right Michelle! I’m looking forward to strawberry season too!
Oh, these look and sound amazing, Michelle… Definitely pinned, and I’m going to use the mini-shortcakes for our next strawberry fest at our home! 😉
Thank you for pinning Julie! Your strawberry fest sounds like a ton of fun!
I love, love, love pound cake and these mini bundt’s are adorable (plus you get more of the crunchy outside which I love). Whipped cream and berries is about my favorite topping…for anything:) Pinned and printed!
Thanks Lora! My husband has the opinion that all desserts should be served with whipped cream. LOL
Michelle, these look just scrumptious! I love the mini bundt cake molds, too. What a great addition to a spring meal! Thanks for joining us for the blog hop!
Thank you so much Marty! Happy Spring!
Yowza, this looks delicious! I love pound cake but I’ve never served it like this. I am going to have to give this a try hopefully soon. xo, mb
Thanks Mary Beth! Mini cakes make are easy to serve and make a pretty presentation.
I am excited to make your mini pound cake recipe. Fresh fruit is always a good choice with dessert. Thanks so much for giving me a new recipe for my Spring dessert file.
Thank you Meegan! I love fresh fruit too and I hope you’ll have fun making this recipe.
I’m totally making these instead of that store-bought mix I used for my trifle, Michelle! They look so lovely with that mini bundt pan, too. Drunken strawberries?! That sounds incredibly tasty. I love the way you’ve presented them here, too. Pinning!
Thank you Crissy! I love mini cakes and like to think of them as portion controlled, as long as I can eat just one. 🙂 Thanks for pinning!
Oh my goodness… I’ve never seen mini bundt pans before!! This sounds so good!!! Totally pinning!!
Thanks so much for pinning Julie! Happy Spring 🙂
I am a complete sucker for pretty individual dessert cakes…and I probably have the worlds largest collection of mini bundt pans! These look so pretty and so spring-y, Michelle! As always, your pictures and styling are fabulous!
Those mini bundt pans are so addicting but wouldn’t mind collecting a few more. I appreciate your encouraging comments so much Janet! Stay well.
What a delicious recipe. Pinned
Thank you for pinning Maria!
What a yummy looking recipe!
Thanks Kim, it was a big hit in our house!
Nothing beats a good pound cake recipe! The simplest of ingredients with an amazing taste!
It’s a keeper! Thank you for stopping by Cindy!
I love this. I would love it if you would share this on The Fabulous Friday Link Party this Friday. You can find the link on my website. Hugs to you.
Thank you Renae is a great recipe for entertaining! I’ll be by to link up this weekend!