Mini Pound Cake
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A small, buttery pound cake with a hint of lemon and vanilla, baked in a 5-inch dish.
Ingredients
- ¼ cup salted butter softened, plus 1 tablespoon more to grease pan
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
Equipment
- hand mixer
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F. Grease a 5-inch square or 4×6-inch baking dish with the 1 tablespoon of butter and set it on a baking sheet.
- With a mixer, beat the ¼ cup of softened butter and the sugar until light. Beat in the egg, lemon juice, and vanilla.
- In another bowl, whisk the flour, baking powder, and salt. Fold it into the butter mixture without overmixing.
- Stir in the milk just until the batter is smooth, and spread it in the dish.
- Bake for 40 to 45 minutes, until the top is browned and a skewer in the center comes out clean. Let it cool for about 10 minutes, then turn it out or slice it in the dish.
Notes
A small cake that serves one or two people, or four small slices.
Nutrition
Serving: 108g | Calories: 366kcal | Carbohydrates: 56g | Protein: 5.1g | Fat: 14g | Saturated Fat: 8.1g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 212mg | Potassium: 73mg | Fiber: 0.6g | Sugar: 38g | Vitamin A: 470IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.