Best 3 Small Pound Cake Recipes

Indulge in the delectable world of pound cake, a classic dessert loved for its dense, moist texture and rich flavor. This versatile cake comes in various forms, each offering a unique taste experience. Discover the traditional pound cake recipe, a perfect balance of butter, sugar, flour, and eggs, resulting in a golden-brown crust and a tender, fluffy interior. Explore the sour cream pound cake, where the addition of sour cream imparts a velvety texture and a tangy twist. For a citrusy delight, try the lemon pound cake, bursting with bright lemon flavor and a refreshing aroma. Chocolate lovers will adore the chocolate pound cake, a decadent treat with rich, chocolatey notes in every bite. And for a nutty variation, the almond pound cake combines the moistness of pound cake with the subtle sweetness of almonds. Whichever recipe you choose, you'll be rewarded with a delightful pound cake that's perfect for any occasion.

Let's cook with our recipes!

SMALL POUND CAKE

Small Pound Cake image

Great for anyone who feels the 10 inch pound cake is too much for them!! Some years ago a friend gave me a 9 inch tube cake pan as a gift along with this recipe. This recipe would also be perfect for the smaller bundt cake pan.

Provided by Seasoned Cook

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter (2 sticks)
2 cups sugar
4 eggs
2 cups plain flour
1 teaspoon baking powder
1 (6 ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

Important: Let all ingredients become room temperature.
Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.).
Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
Best served next day after cake has had time to mellow.

Nutrition Facts : Calories 385.2, Fat 18.3, SaturatedFat 10.9, Cholesterol 115.3, Sodium 178, Carbohydrate 50.9, Fiber 0.6, Sugar 33.5, Protein 5.4

SMALL LEMON POUND CAKE

Small Lemon Pound Cake image

I originally got this recipe back in the late 1970's or early 80's in an old cookbook. It makes a delicious and moist pound cake. The first time that I made this recipe in my oven, it burned so I've adjusted the temperature and baking time accordingly. If your oven is on the cooler side, you could follow the original baking...

Provided by Elaine Bovender

Categories Cakes

Time 1h35m

Number Of Ingredients 6

Ingredients

1 c butter, softened
1 2/3 c sugar
1/2 tsp salt
5 large eggs at room temperature
2 c sifted all-purpose flour
the juice and zest from one lemon (or you can use 3 to 4 tablespoons reconstituted lemon juice from the bottle)

Steps:

1. Preheat oven to 325 degrees. Place a piece of parchment paper in the bottom of a 9" loaf pan, then grease and flour the pan & paper. Set aside.
2. Beat butter, sugar and salt until well mixed. Add eggs one at a time, beating well after each addition. Cream together until light and fluffy.
3. Add flour a little at a time and mix by hand after each addition. Do not use a mixer at this point. Stir in lemon juice/zest just until combined. You may use a mixer for no more than 10 seconds at this point, just to make sure you have it mixed thoroughly.
4. Bake at 325 for 1 hour and 20 minutes or until toothpick inserted in the center comes out clean. Special note: The original recipe stated to bake at 350 for 55 minutes, but in my oven it burned, so the above temperature and time is adjusted to my oven. Oven temps vary, so use your own judgement.

'SMALL' POUND CAKE

'Small' Pound Cake image

This is a 'rich' tasting cake without the excessive eggs, and butter! Great lightly toasted and smothered with grilled peaches in a thin syrup. Travels and freezes well!

Provided by Ann Vick

Categories Cakes

Time 1h30m

Number Of Ingredients 8

Ingredients

1 1/2 c sugar
1/2 c margarine
1/4 c crisco
3 eggs
1 1/2 c plain flour
1/2 c milk
1/2 tsp vanilla (or your favorite flavoring)
1/4 tsp baking powder

Steps:

1. Preheat oven to 325
2. Grease bundt pan. Not necessary to flour (I have used 2 loaf pans and watch the cook time.)
3. Cream sugar, margarine, and Crisco. Add eggs one at a time. Add remaining ingredients.
4. Cook for about one hour until tester comes out clean.
5. Cool for 10-15 minutes in pan, then turn out to cool on wire rack.
6. (To keep the sides of the cake from being so browned, place a pan of water on lower rack under cake while cooking.)

Tips:

Use room temperature ingredients: This will help the cake batter come together more easily and bake more evenly.
Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
Gradually add the eggs, one at a time, beating well after each addition: This will help prevent the batter from curdling.
Sift the flour before measuring it: This will help ensure that the flour is evenly distributed throughout the batter.
Fold the dry ingredients into the wet ingredients gently: Overmixing can toughen the cake.
Bake the cake in a preheated oven: This will help prevent the cake from sinking in the middle.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

This small pound cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and rich flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a simple yet satisfying dessert, give this small pound cake a try.