Moist Pound Cake (Mini Loaves) Recipe

Moist Pound Cake (Mini Loaves) Recipe

Ingredients:

• 1 cup (227 g) unsalted butter, room temperature

• 1½ cups (300 g) granulated sugar

• 4 large eggs

• 2 tsp vanilla extract

• 2 cups (250 g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup (120 ml) whole milk or buttermilk

Optional Glaze:

• ¼ cup (60 ml) water

• ¼ cup (50 g) sugar

• 1 tsp vanilla or lemon juice (optional)

Instructions:

1. Preheat oven to 325°F (165°C). Grease mini loaf pans or line with foil containers.

2. Cream butter and sugar: Beat butter and sugar together until light and fluffy (3–5 minutes).

3. Add eggs one at a time, beating well after each. Stir in vanilla.

4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

5. Add dry and wet ingredients alternately to the butter mixture, starting and ending with the flour. Mix just until combined.

6. Pour batter into mini loaf pans (fill ¾ full). Smooth the tops.

7. Bake for 35–45 minutes or until a toothpick inserted comes out clean.

8. Prepare glaze (optional): Heat sugar and water until sugar dissolves. Stir in vanilla or lemon juice.

9. Glaze while warm: Brush syrup over the hot cakes for a shiny, moist finish.

10. Cool in pans for 10–15 minutes, then remove and let cool completely on a rack.