Quick and Cozy Mini Pound Cake
Indulge in this delightful Quick and Cozy Mini Pound Cake, perfect for empty nesters craving a delectable dessert without the guilt of a full-sized loaf. Inspired by Debby Maugans Nakos's 'Small-Batch Baking' cookbook, this recipe is designed to satisfy sweet cravings without overwhelming leftovers. With a beautiful golden crust and a moist, buttery interior, this mini pound cake is ready to savor in just about 40 minutes! Whether paired with a cup of tea or enjoyed as a sweet snack, it's a treat for any occasion. Dive into this comforting recipe that brings warmth and sweetness to your cozy evenings.
N/A
Servings
140
Calories
8
Ingredients
Ingredients
All-purpose flour
1/2 cup (Sifted)
Baking soda
1/8 teaspoon (N/A)
Salt
1/8 teaspoon (N/A)
Butter
3 tablespoons (Room temperature)
Sugar
1/3 cup (N/A)
Egg yolk
1 (From a large egg)
Vanilla extract
1/2 teaspoon (N/A)
Buttermilk
3 tablespoons (N/A)
Instructions
1
1. Preheat your oven to 350°F (175°C). Grease and lightly flour a petite loaf pan (2-cup capacity, approximately 5 x 3 x 2 inches), tapping out any excess flour.
2
2. In a medium mixing bowl, combine the flour, baking soda, and salt. Mix well to ensure even distribution, or alternatively, place these ingredients in a sealed plastic bag and shake until mixed.
3
3. In another mixing bowl, cream together the room temperature butter and sugar using an electric mixer or a stand mixer on medium speed until light and fluffy.
4
4. Add the egg yolk and vanilla extract to the butter-sugar mixture. Blend well. Then, incorporate half of the buttermilk and half of the flour mixture into the bowl, mixing for about 45 seconds on medium until the batter is lightened and slightly increased in volume.
5
5. Add the remaining buttermilk and flour mixture, and continue mixing on medium until fully blended, about 20 seconds.
6
6. Carefully spoon the batter into the prepared loaf pan, spreading it evenly.
7
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean (baking time may vary, check at 25 minutes if using a convection oven).
8
8. Once baked, remove the pan from the oven and place it on a wire rack. Allow the cake to cool in the pan for 10 minutes, then carefully remove the cake from the pan and let it cool upright on the wire rack.
9
9. Serve warm, or let cool completely before slicing. Enjoy your delicious mini pound cake with coffee, tea, or on its own!
Nutrition Information
7.3g
Fat
18g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Quick and Cozy Mini Pound Cake?
It is a small-batch dessert designed for empty nesters, featuring a golden crust and a moist, buttery interior.
How long does it take to prepare and bake this cake?
The entire process takes approximately 40 minutes, with a bake time of 25 to 30 minutes.
What size pan is required for this recipe?
You need a petite loaf pan with a 2-cup capacity, approximately 5 x 3 x 2 inches.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How many calories are in a serving?
There are 140 calories per serving.
Does this recipe use a whole egg?
No, this recipe specifically calls for one egg yolk from a large egg.
What type of flour should I use?
The recipe requires 1/2 cup of sifted all-purpose flour.
What is the fat content of this mini pound cake?
The fat content is 7.3g per serving.
How many carbohydrates does it contain?
It contains 18g of carbohydrates per serving.
Can I use cold butter for this recipe?
No, the butter should be at room temperature for proper creaming.
What is the source of inspiration for this recipe?
It was inspired by Debby Maugans Nakos's 'Small-Batch Baking' cookbook.
How much buttermilk is needed?
The recipe calls for 3 tablespoons of buttermilk.
How do I prepare the loaf pan?
Grease and lightly flour the pan, then tap out any excess flour.
How do I mix the dry ingredients?
Combine flour, baking soda, and salt in a bowl, or shake them in a sealed plastic bag.
What is the best way to cream the butter and sugar?
Use an electric mixer or stand mixer on medium speed until the mixture is light and fluffy.
How long should I mix the batter after adding flour?
Mix for about 45 seconds after the first addition, and another 20 seconds after the final addition.
How do I know when the pound cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Should I adjust the time for a convection oven?
Yes, check for doneness at 25 minutes if using a convection oven.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 10 minutes before removing it.
Where should the cake finish cooling?
It should cool upright on a wire rack.
How much sugar is in this recipe?
The recipe uses 1/3 cup of sugar.
What amount of vanilla extract is used?
The recipe calls for 1/2 teaspoon of vanilla extract.
How much baking soda and salt are required?
Use 1/8 teaspoon of baking soda and 1/8 teaspoon of salt.
How much protein is in this cake?
Each serving contains 2g of protein.
Can I serve this cake warm?
Yes, it can be served warm or allowed to cool completely before slicing.
Is this a good recipe for a single person?
Yes, it is specifically designed to satisfy sweet cravings without overwhelming leftovers.
What is the primary liquid used in the batter?
Buttermilk is the primary liquid used.
What should I serve with this mini pound cake?
It pairs perfectly with a cup of tea or coffee.
How many ingredients are in this recipe?
There are a total of 8 ingredients.
What is the texture of the finished cake?
It features a beautiful golden crust with a moist and buttery interior.