Glazed Mini Pound Cake Loaves
User Reviews
4.4
Glazed Mini Pound Cake Loaves
Description
Glazed Mini Pound Cake Loaves start with creaming eggs, sugar, softened butter, softened cream cheese, and vanilla until light and fluffy to build a rich batter. Flour, baking powder, and optional salt are gently mixed in to maintain a tender texture. The batter bakes in mini loaf pans at 325°F until golden and springy, offering portable size and an even crumb. A glaze made of softened cream cheese, butter, vanilla, and confectioners' sugar is spread on cooled cakes to introduce a smooth, sweet layer that enhances the buttery cake. These loaves are convenient for serving at gatherings or as a snack, and they store well at room temperature or in the freezer without glaze.
Ingredients
For the Cake
- 2 egg large
- ¾ cup granulated sugar
- ½ cup butter unsalted, 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 butter softened, unsalted
- 1 teaspoon vanilla extract
- confectioners' sugar plus more if necessary, about 3/4 cup
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
- If baking in larger pans like 9×5-inch or 8×4-inch loaves, increase baking time by 5 to 15 minutes and monitor closely to avoid over-browning.
- Store cakes airtight at room temperature for up to 5 days; freeze unglazed loaves for up to 3 months.
- For even baking, rotate pans midway through baking, and tent with foil if tops brown too fast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 195kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 67mg | 22% |
| Sodium | 141mg | 6% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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