Mini Butter Pound Cakes – Soft, Golden, and Simply Irresistible

Mini Butter Pound Cakes – Soft, Golden, and Simply Irresistible

There’s something incredibly comforting about the rich aroma of butter cake baking in the oven. These Mini Butter Pound Cakes are the perfect combination of soft crumb, golden edges, and melt-in-your-mouth flavor. Their petite size makes them ideal for gifting, packing in lunchboxes, or enjoying as a personal sweet treat with a warm drink. At deesviral, we believe in celebrating the classics — and this butter cake recipe is a timeless treasure made simple and special.

Ingredients:

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 4 large eggs, room temperature

• 1 1/2 cups (190g) all-purpose flour

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• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 teaspoon pure vanilla extract

• 2 tablespoons milk (optional, for slightly lighter texture)

Instructions:

1. Prepare Your Equipment:
Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan or line with parchment if needed. This recipe yields about 6 mini loaves.

2. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until pale and fluffy, about 3–4 minutes.

3. Add the Eggs and Vanilla:
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly blended.

4. Sift and Combine Dry Ingredients:
In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed. Add the milk last and mix until just combined — do not overmix.

5. Fill and Bake:
Spoon the batter evenly into the prepared mini loaf cavities, filling each about 3/4 full. Smooth the tops lightly with a spatula.
Bake in the preheated oven for 22–28 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

6. Cool and Serve:
Let the mini cakes cool in the pan for 10 minutes, then carefully remove and place on a wire rack to cool completely. You can dust them with powdered sugar or drizzle with a light glaze if desired.

Optional Glaze (for a finishing touch):

• 1/2 cup powdered sugar

• 1–2 tablespoons milk

• 1/4 teaspoon vanilla extract
  Whisk until smooth and drizzle over cooled cakes.

Final Notes:
These mini butter pound cakes are moist, flavorful, and delightfully simple — the kind of recipe you’ll return to again and again. Whether served for breakfast, afternoon tea, or dessert, they bring a classic charm and buttery richness that everyone will love.

At deesviral, we believe that baking is about more than just ingredients — it’s about comfort, connection, and the joy of sharing something homemade. These golden gems are a perfect way to do just that.