Glazed Mini Pound Cake Loaves

Name: Glazed Mini Pound Cake Loaves
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 9 serving
Ingredients: 2 large eggs; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 4 ounces cream cheese; 2 teaspoons vanilla extract; 1 cup all-purpose flour; ¾ teaspoon baking powder; pinch salt; 2 tablespoons cream cheese; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract; about 3/4 cup confectioners’ sugar

User Reviews

4.4

78 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
9
Calories
195 kcal
Course
Cake
Cuisine
American

Glazed Mini Pound Cake Loaves

Jade Rice

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Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!

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Ingredients

Servings

For the Cake

2 large eggs
¾ cup granulated sugar
½ cup unsalted butter, softened
4 ounces cream cheese softened (I used Trader Joe’s Soft Spreadable Light Cream Cheese with great results)
2 teaspoons vanilla extract
1 cup all-purpose flour
¾ teaspoon baking powder
pinch salt optional and to taste

For the Glaze

2 tablespoons cream cheese softened
1 tablespoon unsalted butter softened
1 teaspoon vanilla extract
about 3/4 cup confectioners’ sugar plus more if necessary

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Instructions

For the Cake:

Preheat oven to 325F. Spray two 5×3-inch Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside.
To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), add first 5 ingredients (through vanilla), and beat on medium-high speed to cream them until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don’t overmix.
Turn batter out into prepared pans and bake for 45 to 50 minutes, or until cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. I baked for 47 minutes and rotated pans midway through baking. I would bake for about 45 minutes next time. If at any point your cakes seem to be browning too quickly, tent with a sheet of foil; however this was not an issue for me.
Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely.
While cakes cool, make the glaze.

For the Glaze:

Combine all ingredients in a medium bowl and beat on medium-high speed until smooth and silky, playing with sugar ratio if necessary until desired consistency is achieved.
Drizzle glaze on top of loaves or spread on the interior of the slices; I prefer the latter version. Extra glaze will keep airtight for many weeks in the refrigerator.

Notes

Pan size: Cake may also be baked as one 9×5-inch loaf and possibly as one 8×4-inch loaf, although I have not tested either. Adjust baking time accordingly, probably by adding 5 to 15 minutes, tent with foil if necessary to prevent over-browning.
Storage: Cakes are best enjoyed fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months (without glaze).

Nutrition Information

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Serving 1 Calories 195kcal (10%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 67mg (22%) Sodium 141mg (6%) Sugar 10g (20%)