Home › Cooking For One Recipes › Single Serving Desserts › Mini Pound Cake Recipe
By Joanie Zisk
on Oct 23, 2019, Updated Feb 15, 2024
4.86 from 90 votes
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Craving a slice of pound cake but don’t want to make a whole loaf? This Mini Pound Cake recipe is your answer! Baked in a small baking dish, this “quarter pound cake” is perfect for satisfying that sweet tooth without going overboard.
this Recipe
Searching for delightful mini cake recipes? Discover our rich Devil’s Food Cake, exotic Hummingbird Cake, classic Texas Sheet Cake, aromatic Spice Cake, and luxurious Red Velvet Cake. Each one is crafted to perfection in a smaller size, ideal for satisfying your cake cravings.
Table of Contents
- Why You’ll Love This Pound Cake Recipe
- What Is A Pound Cake?
- Ingredients
- Recipe Variations
- How To Make A Pound Cake
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Explore More Mini Cake Recipes
- Mini Pound Cake Recipe
Why You’ll Love This Pound Cake Recipe
- Individually Sized: This small cake is perfect for one or two people.
- Simple Ingredients: Made with pantry staples you likely already have.
- Quick and Easy: No complicated steps, just straightforward baking.
- Versatile: Can be served for breakfast, dessert, or a snack.
- Delicious: This cake is light and airy, with a rich and flavorful crumb.
What Is A Pound Cake?
The pound cake has a rich history that traces its roots back to England in the early 1700s. Traditionally, it was made with equal parts— a pound each—of butter, sugar, eggs, and flour. The French even have a name for it: “quatre-quarts,” meaning “four-fourths.” This original version was quite dense and dry, designed to serve a large crowd.
Fast forward to the mid-1800s, and the culinary world started craving lighter cakes. That’s when the pound cake began to evolve. Modern versions often include leavening agents like baking powder and altered ratios of the core ingredients, resulting in a cake that’s rich, buttery, and velvety in texture.
Today’s pound cake can be enjoyed in various ways—on its own, adorned with fresh fruit, or even as a base for other desserts like Caramelized Banana Upside-Down Cake.
In this recipe, I’ve aimed to capture the essence of the classic pound cake but in a mini, more manageable form. I call it a “quarter pound cake” because it’s about a quarter of the size of a traditional pound cake. It’s perfect for serving one or two people and can be baked in a small dish or divided between two ramekins. The result? A cake with a light, airy texture and an absolutely delightful flavor.
Ingredients
If you have any ingredients leftover from this small cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter. Make sure the butter is soft, not melted. A good way to check to see if your butter is the right consistency is to make an indention in the butter with your finger. If it’s easy to make an indentation and the butter keeps its shape, then it’s the correct temperature.
- Sugar, vanilla, salt, and lemon juice: For excellent flavor.
- Egg: An egg provides structure in cakes and one large egg is all you need.
- Flour: Use all-purpose flour.
- Baking powder: This ingredient helps the cake rise.
- Milk: Milk adds moisture to the cake batter. Use any percentage of cow’s milk or almond milk.
This is just an overview of the ingredients I used andwhy I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
If you’re looking to add a unique twist to your cake, these variations are worth trying.
- Citrus Pound Cake: Add some zing to your cake by incorporating lemon, lime, or orange zest into the batter.
- Nut-Filled Pound Cake: Fold in some chopped almonds, walnuts, or pecans for added texture and a nutty flavor.
- Chocolate Chip Pound Cake: For chocolate lovers, mix in mini chocolate chips before baking for a chocolatey surprise.
- Spiced Pound Cake: Spice things up by adding a pinch of cinnamon, nutmeg, or even a dash of cardamom to the batter.
How To Make A Pound Cake
These step-by-step photos and instructions help you visualize how to make a mini pound cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350° F (177° C).
- Lightly butter a5-inch baking dishor a 4×6-inch baking dish with butter.
Pro Tip: I recommend placing the baking dish on top of a rimmed baking sheet to catch any possible spills when the cake is baking.
- In a small bowl, beat butter and sugar with an electric mixer until well mixed.
- Beat in egg, lemon juice, and vanilla.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Add to butter/sugar mixture and mix to combine.
- Stir in the milk.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes or until the top is golden.
- Allow the cake to cool for 10 minutes before inverting it over a plate and slicing it into squares.
Expert Tips
- Use Real Butter: For the best flavor and texture, stick to real butter instead of margarine.
- Softened Butter is Key: To check if your butter is at the right consistency, press it with your finger. If it’s easy to make an indentation but the butter still holds its shape, you’re good to go.
- Cream for Texture: Blend the butter and sugar together until light and fluffy. This step is crucial for achieving that smooth, velvety texture. Aim for 2-3 minutes of beating, depending on your mixer’s speed.
- Measure Flour Correctly: Avoid scooping flour directly with a measuring cup. Instead, fluff the flour first, spoon it into a dry measuring cup, and level it off with a flat-edged knife.
- Calibrate Oven Temperature: Ensure your oven is at the correct temperature for consistent results. Ovens can often run hotter or cooler than the set temperature, so investing in an oven thermometer is a wise choice.
Serving Suggestions
This Mini Pound Cake is a versatile dessert that pairs well with a variety of accompaniments.
- Fruit Toppings: Elevate your cake by adding a dollop of whipped cream and a spoonful of fresh berry compote or a drizzle of fruit syrup.
- Ice Cream Pairing: A scoop of vanilla ice cream makes for a heavenly combination.
- Coffee or Tea: This cake pairs exceptionally well with a cup of your favorite coffee, hot chocolate, or tea, making it a perfect afternoon delight.
- Dessert Wine: For an adult twist, serve the cake with a glass of dessert wine like Moscato or a late-harvest Riesling.
Frequently Asked Questions
What is the best dish to use for a mini pound cake?
The size of your baking dish can make or break this recipe.
A 5×5-inch dish with a depth of 1 3/4 inches is ideal, as it holds about 1.5 cups and has a 25-square-inch base area.
A 4×6-inch dish with a 24-square-inch area is a good alternative.
You can also use two 10-ounce ramekins or mini loaf pans for this recipe.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit ourFAQ page.
For examples of the dishes used at One Dish Kitchen, please visit ourStore page.
How can I make my pound cake moist?
Achieving a moist pound cake is all about the baking time and accurate measurements. Start by checking the cake’s doneness at the 40-minute mark using a toothpick test. A clean toothpick means your cake is done. Also, ensure your oven’s temperature is accurate with an oven thermometer. For precise flour measurement, opt for the spoon and level method.
How do I store pound cake?
It’s best to store a pound cake at room temperature with an airtight cover. It will remain fresh for 4-5 days at room temperature.
Can I freeze pound cake?
Yes, wrap tightly in plastic wrap and freeze for up to a month.
Can I double this pound cake recipe?
Absolutely, you can easily scale this recipe to make a “half-pound cake”. Simply double the ingredient quantities. You have a couple of options for baking dishes: either use two small dishes as specified above, or opt for a single 8.5-inch round dish with a 50-square-inch base area. A 7×7-inch square dish with a 49-square-inch base area will also work well.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Small Batch Lemon Curd
Panna Cotta For One
Mini Boston Cream Pie
Tiramisu For One
Explore More Mini Cake Recipes
If this Mini Pound Cake has tickled your taste buds, you’re in for a treat with our other mini cake options. From fruity delights to chocolate indulgences, there’s something for everyone:
- Mini Pineapple Sheet Cake
- Tres Leches Cake
- Icebox Cake
- Flourless Chocolate Cake
- Oat Cake
- Carrot Cake
- Gingerbread
If you’ve tried this pound cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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Because you’re worth it
Mini Pound Cake
4.86 from 90 votes
By: Joanie Zisk
Prep: 10 minutes mins
Cook: 45 minutes mins
Cool: 10 minutes mins
Total: 1 hour hr 5 minutes mins
Servings: 4 squares
A classic pound cake recipe transformed into a "quarter" pound cake! Baked in a small baking dish this buttery, tender and golden mini cake recipe yields the perfect amount for one or two people.
Equipment
5-inch baking dish or a 4×6-inch baking dish
Ingredients
- ¼ cup salted butter softened, plus 1 tablespoon more for greasing
- 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 low fat milk
Instructions
Heat oven to 350° F (177° C)
Lightly butter a5×5-inch baking dishor a 4×6-inch baking dish with butter. Place the baking dish on top of a baking sheet.
In a small bowl, beat butter and sugar with an electric mixer until well mixed.
Beat in egg, lemon juice, and vanilla.
In a separate small bowl, whisk together the flour, baking powder and salt. Add to butter/sugar mixture and mix to combine.
Stir in the milk.
Pour batter into prepared baking dish and bake for 40-45 minutes or until top is golden.
Allow to cool for 10 minutes before inverting over a plate.
Best if served warm.
Video
Notes
Expert Tips
- Use Real Butter: For the best flavor and texture, stick to real butter instead of margarine.
- Softened Butter is Key: To check if your butter is at the right consistency, press it with your finger. If it’s easy to make an indentation but the butter still holds its shape, you’re good to go.
- Cream for Texture: Blend the butter and sugar together until light and fluffy. This step is crucial for achieving that smooth, velvety texture. Aim for 2-3 minutes of beating, depending on your mixer’s speed.
- Measure Flour Correctly: Avoid scooping flour directly with a measuring cup. Instead, fluff the flour first, spoon it into a dry measuring cup, and level it off with a flat-edged knife.
- Calibrate Oven Temperature: Ensure your oven is at the correct temperature for consistent results. Ovens can often run hotter or cooler than the set temperature, so investing in an oven thermometer is a wise choice.
Nutrition
Serving: 1slice, Calories: 356kcal, Carbohydrates: 56g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 84mg, Sodium: 201mg, Potassium: 67mg, Fiber: 1g, Sugar: 38g, Vitamin A: 460IU, Calcium: 33mg, Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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161 Comments
Fabulous recipe! Perfect for 4 servings of strawberries topped with whipped cream. Hmmmm, maybe 2 servings 😉
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If mini loaf pans are used is there any change in the baking time? Looks delicious. I’m thinking of drizzling the cake with a chocolate glaze. Thank you!
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Just to clarify, the mini loaf pans should hold 10 ounces. When using mini loaf pans (or ramekins), divide the batter between the two. The baking time should remain the same but keep an eye on the cakes.
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This turned out so well. Thanks so much for sharing your small batch recipes, they’re invaluable when there’s a need for me and my husband rather than six people.
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Good cake. However, I used 1/2 cup of sugar instead of 3/4. IMO, it was plenty sweet and the texture seemed fine to me.
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Please tell me that the calorie content is for the whole cake! Lol! Delicious!
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Which of your books are these recipes from? I need to get it for my son!
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Hi Laura, Thank you! The recipes you’re referencing are from our only physical cookbook, “The Ultimate Cooking For One Cookbook”, which contains 175 recipes. However, please note that our website has well over 500 recipes, so not all online recipes are in the book and not all of the recipes in the book are on our website.
I hope your son enjoys the cookbook!
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