Mini pound cakes have a light crispy crunch on the outside with a delicate moist texture on the inside. So many delicious ways to serve and enjoy.
Servings Prep Time
6mini cakes 15minutes
Cook Time
Servings Prep Time
6mini cakes 15minutes
Cook Time
  • 1/2cup unsalted butterroom temperature
  • 1-1/2cups granulated sugar
  • 3 eggs
  • 1teaspoon vanilla pure extract
  • 1teaspoon lemon zest
  • 1-1/2cups cake flour
  • 1/2cup whipping cream
  1. Pre heat oven 325°F. Grease and flour mini bundt pan.
  2. Cream butter and sugar until light and fluffy with a hand or stand mixer.
  3. Add eggs to butter and sugar one at a time.
  4. Next add vanilla extract and lemon zest. 
  5. 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.
  6. Fill already prepared mini bundt pan sections half way.
  7. Bake on center rack for about 35-40 minutes.
  8. Let cool for about 30 minutes then invert onto cooling rack.
  9. Garnish with whipping cream, berries and orange slices.
Recipe Notes

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.

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