Servings
Font
Back
Glazed Mini Pound Cake Loaves
4.4 from 78 votes

Glazed Mini Pound Cake Loaves

These Glazed Mini Pound Cake Loaves combine a dense, buttery cake enriched with cream cheese and vanilla, baked in small loaf pans for single-serve portions. A smooth cream cheese glaze adds a sweet finish with vanilla and confectioners' sugar, complementing the tender, rich crumb. The cakes have a golden crust and a moist interior, suitable for serving with tea or as a handheld dessert.

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

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:
    Cup of Yum
  1. Preheat oven to 325F. Spray two 5×3-inch Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don’t overmix.
  4. 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.
  5. Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely.
  6. While cakes cool, make the glaze.
For the Glaze:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 195

% 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.