Mini Pound Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 cup (200g) granulated sugar
02 -
1/2 teaspoon almond extract (optional)
03 -
1 cup (226g) unsalted butter, softened
04 -
1/2 teaspoon salt
05 -
4 large eggs, room temperature
06 -
1 3/4 cups (219g) all-purpose flour
07 -
Seeds from 1/2 vanilla bean
08 -
1 1/2 teaspoons pure vanilla extract
09 -
1/2 teaspoon baking powder
10 -
1/2 cup (120g) full-fat sour cream, room temperature
→ Raspberry Icing
11 -
1 1/2 cups (180g) confectioners' sugar
12 -
2 teaspoons granulated sugar
13 -
1 tablespoon (15ml) heavy cream or milk
14 -
1/2 cup (85g) fresh raspberries
# Instructions:
01 -
Set your oven to 350°F. Get your mini Bundt pan greased and ready. Combine salt, flour, and baking powder in a bowl and give it a whisk.
02 -
Blend sugar and butter until soft and fluffy. Add eggs one at a time, mixing after each. Stir in sour cream and both extracts. Slowly fold in the dry mix.
03 -
Spoon batter into pan, filling each cavity about two-thirds full. Bake them for 20-25 minutes until lightly browned. Let them cool for 5 minutes before taking out of the pan.
04 -
Crush raspberries with sugar, strain to remove seeds. Mix the juice with powdered sugar and cream until smooth, then drizzle over the cakes once they've cooled.
# Notes:
01 -
You can prep this ahead and freeze them.
02 -
Make sure your ingredients are at room temperature.
03 -
Works well with pans of different sizes.