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MINI POUND CAKE RECIPE

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 mini cakes

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.

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.