Mini Pound Cakes

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by Heather Harris Brady

These tea-friendly little cakes are another idea for gifts or special occasions. They keep well, so you can make them ahead and if you want to be really old-school give them a nice splash of brandy or rum before you set them aside. The butter and brandy will age together into a lovely complex perfumy-flavor. I baked these in mini-bundt forms but you could use mini-muffin tins, cupcake tins or tiny loaf pans too. The recipe is based on Dorie Greenspan’s excellent one from Baking: From My Home to Yours.

These would also be amazing with fresh fruit piled over the top.

Mini Pound Cakes, Makes about 15 3″ cakes

  • 1/2 c. butter
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • Zest of one lemon
  • 1/2 t. almond extract
  • 1 c. all-purpose flour
  • 1/2 t. baking powder
  • 1/2 recipe chocolate ganache or 6 oz. chocolate coverture, for glaze

Preheat the oven to 325. Combine the butter, zest and sugar in a mixing bowl. Cream well.

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Beat in the eggs, one at a time. Then the flavorings.

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Then beat in the flour and baking powder. You should have a thick creamy batter.

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Divide it between your pans.

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Check at 10 minutes. If the centers are firm, turn them out onto racks. Warm your chocolate or ganache to pourable consistency.

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Drizzle the cakes with the chocolate to finish. These would also be nice with a lemon glaze.

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These little cakes have a dense but tender crumb with a crispy outside.

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Two years ago: Wild Leek Pizza
One year ago: No-Bake Strawberry Pineapple Cheesecake

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2 Comments Add yours

  1. kristenchan0921 says:

    I love baking cakes in a “mini” version! This sounds like a great recipe 😉

    1. empwriter says:

      Thank you – I appreciate you stopping by!

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