Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
Wet Ingredients
- 1/4 cup unsalted butter (at room temperature)
- 3/4 cup granulated sugar
- 1 large egg (at room temperature)
- 1/2 teaspoon vanilla bean paste
- 4 1/2 tablespoons whole milk (at room temperature)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Prepare a 4×6-inch mini loaf pan by lining it with parchment paper, allowing an overhang on the long sides for easy cake removal. Lightly grease the parchment and any exposed pan surfaces with nonstick spray or butter.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until fully combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Egg and Vanilla: Add the large egg and continue beating on medium speed until fully incorporated and the batter slightly thickens, approximately 30 seconds to 1 minute. Then beat in the vanilla bean paste until evenly distributed.
- Combine Ingredients: With the mixer on low speed, add the dry ingredients in two additions, alternating with the whole milk in one or two additions. Begin and end with the dry ingredients. Mix just until each addition is incorporated and there are no streaks of flour visible. Be careful not to overmix to maintain a tender cake texture.
- Fill Pan: Scrape the batter into the prepared mini loaf pan and smooth the top evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown, the edges begin to pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Partially: Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes.
- Cool Completely: Using the parchment paper overhang, lift the cake out of the pan and transfer it directly to the wire rack to cool fully, approximately 30 to 45 minutes.
- Serve or Store: Once cooled, serve the mini pound cake immediately or store it in an airtight container to maintain freshness.
Notes
- Make sure all ingredients, especially butter, egg, and milk, are at room temperature for best mixing and texture.
- Do not overmix the batter when combining wet and dry ingredients to avoid a dense cake.
- The parchment paper overhang makes it easy to lift the cake from the pan without damage.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can add a dusting of powdered sugar or a light glaze for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
