Summary: I’ve been looking for the perfect pound cake that works well in mini format. This is that recipe! These are so cute and tasty, they’d make an awesome gift or you could just keep them to yourself. I planned on giving them a glaze like this cake but they were gone before I had the chance! They were eaten as is, buttered, with ice cream and toasted with butter and maple syrup. This made 8 mini cakes but you could just make one small cake and cook it for 10 mins longer.
Ingredients
- 125g butter, softened
- 1 cup castor sugar
- 2 eggs
- 2 tsp vanilla bean paste
- 1 1/2 cups plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarb soda
- 1/2 cup buttermilk
Instructions
- Preheat oven to 180C. Grease the mini loaf tins.
- Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes or until very pale and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition. Continue beating for a minute of two until smooth and a little fluffed up.
- Stir the flour, baking powder and bicarb soda together. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture.
- Scoop batter into prepared mini tins and bake for 20 – 25 minutes, or until golden and toothpick comes out clean.
- Allow to cool in tin for 10 mins before moving the cakes to a cooling rack.
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