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To make mini vanilla pound cakes, you need simple pound cake ingredients. You will need 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Next, gather 1/4 cup of softened unsalted butter and 1/2 cup of granulated sugar. You also need 2 large eggs, 1 teaspoon of pure vanilla extract, and 1/4 cup of whole milk. These basic ingredients make a rich and tasty cake.

Mini Vanilla Pound Cakes

Indulge in the sweet delight of mini vanilla pound cakes with this easy recipe that promises a delicious outcome every time. From essential ingredients to helpful baking tips, you'll learn how to create these charming treats that are perfect for any occasion. Customize them with fun flavors or toppings for a personal touch. Click through to explore the full recipe and start baking mini vanilla pound cakes that everyone will love!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup whole milk

1/2 cup powdered sugar (for glaze)

1 tablespoon milk (for glaze)

Optional: Fresh berries or edible flowers for decoration

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan (or use mini loaf liners) to prevent sticking.

    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

        Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

          Gradually add the flour mixture to the batter, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.

            Pour the batter evenly into the mini loaf pan, filling each mold about 2/3 full.

              Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, remove the cakes from the oven and let them cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

                  For the glaze, mix powdered sugar with 1 tablespoon of milk until smooth. Drizzle the glaze over the cooled pound cakes.

                    If desired, garnish with fresh berries or edible flowers for an added touch of color and flavor.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 mini cakes