This mini vanilla pound cake is a dense but delicate cake with a rich and buttery taste. This individual mini pound cake is simple to bake and serve plain or with a ganache. Add half a cup of room temperature butter in a mixing bowl with a cup of sugar. Mix the butter and sugar until creamy then break two eggs into a bowl and whisk then add a little at a time.
Measure two-thirds of a cup of sour cream in a cup, the sour cream will make a softer cake batter. Into the cream, add two teaspoons of vanilla extract then add it all at once to the butter and sugar mixture. In a separate bowl, sift a cup and a half of all-purpose flour with baking powder and half a teaspoon of salt.
Add the flour on low speed until it’s incorporated then finish by folding the batter with a spatula. Prepare the mini cake moulds by buttering and lining them with parchment paper then pour the batter into each mould three-quarters way full. Tap them on the counter to remove air trapped in the batter then bake them in a preheated 350F/180C oven for 40 minutes or until golden brown.
If you don’t have a cake mould, you can use around or square cake tin and bake at the same temperature for 50 to 55 minutes. Once bakes, let the cakes cool down then serve plain or prepare a chocolate ganache and glaze them. Enjoy.
- ½ cup (113g/ 4Oz) unsalted butter, slightly cooler than room temperature
- 1 cup (200g/ 7.1Oz) sugar
- 2 large eggs, just at room temperature
- ⅔ cup (160ml) sour cream (full-fat)
- 2 tsp vanilla extract
- 1 ½ cup (180g/ 6.3Oz) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Preheat the oven to 350 F. Grease and flour mini pans and tap out any excess flour. You can also lin them with parchment paper.
- Beat the butter and sugar using electric beaters or in a stand mixer fitted with the paddle attachment, until fluffy.
- In a separate bowl, lightly whisk eggs with a fork and add them a little at a time while mixing on medium speed. Stir the sour cream and vanilla together and beat in.
- In a separate bowl, sift the flour, baking powder and salt. Add this to the batter, while beating on low speed until fully incorporated, scraping the sides and bottom of the bowl to ensure this.
- Spoon the batter into the cake moulds to about three-quarters full then run a skewer in to remove any excess air.
- Bake the cakes for about 40 minutes, until a skewer inserted in the centre of the cake comes out clean.
- Serve them warm or wait until completely cool to glaze them.