Mini Butter Pound Cakes 🧈🍰

Ingredients:

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 4 large eggs, room temperature
• 1 ½ cups (190 g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 2 tsp vanilla extract
• 2 tbsp milk (or heavy cream for richer texture)

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Instructions:

1. Preheat oven to 175°C (350°F). Grease a mini loaf pan or line with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients into the butter mixture, alternating with milk, until smooth.
6. Divide batter evenly into prepared mini loaf molds.
7. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Let cool slightly before removing from pan. Serve warm or at room temperature.

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Time + Yield:

• ⏱️ Total Time: 35 minutes
• 🍴 Yield: 6 mini pound cakes

Enjoy ❣️