Mini Vanilla Pound Cakes
Ingredients
The cake
-
1 and ¾
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1
cup
granulated sugar
-
4
large
eggs
-
½
cup
full-fat sour cream
-
1 and ½
teaspoons
pure vanilla extract
-
seeds scraped from ½
vanilla bean
-
½
teaspoon
almond extract (optional)
The icing
-
½
cup
fresh raspberries
-
2
teaspoons
granulated sugar
-
1 and ½
cups
confectioners’ sugar
-
1
tablespoon
heavy cream or milk
Instructions
- Preheat the oven to 350°F (177°C) and grease the mini Bundt cake pan.
- Whisk together the flour, baking powder, and salt in a large bowl.
- Beat the butter and sugar together until creamy, then add the eggs one at a time, followed by the sour cream, vanilla extract, vanilla bean seeds, and almond extract.
- Slowly add the dry ingredients and mix until just incorporated.
- Fill each Bundt cake cavity 2/3 full with batter.
- Bake for 20-25 minutes until golden and springy to touch, then cool in the pan for 5 minutes before inverting onto a wire rack.
- For the icing, mix raspberries with sugar, strain to extract juice, and whisk in confectioners' sugar and cream.
- Drizzle the icing over cooled cakes.
Nutrition Facts (estimated)
Servings
8-9 mini cakes
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
150mg
Cholesterol
80mg
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