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Mini Pound Cakes with Strawberry Glaze

Get ready to love this Valentine's Day Mini Pound Cake with Strawberry Glaze recipe. Mini pound loaf is a simple dessert that tastes great!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 358 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1-¾ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter, unsalted or 2 sticks
  • 1 cup sugar
  • 4 large eggs
  • ½ cup sour cream
  • 2 teaspoon vanilla extract
Strawberry Glaze
  • 1 cup fresh strawberries sliced
  • 2 teaspoons sugar
  • 1 cup powdered sugar
  • 1 teaspoon Sprinkles
  • Tablespoon heavy whipping cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and grease a mini bundt cake pan (or pans) with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder and salt. Combine well and then set aside.
  3. In a separate bowl, mix together butter and sugar until smooth. Add in the eggs, one at a time, until well combined. Add sour cream and vanilla and beat until the entire batter is mixed.
  4. Add the flour mixture to the egg blend and combine together, mix thoroughly.
  5. Spoon out batter into bundt cake pan(s), about ¾ - ⅘ full.
  6. Place cake pan inside the oven and bake for 18-20 minutes or until the tops of the cake(s) are golden brown.
  7. When cooking time is complete, remove pan from the oven and allow cakes to cool on top of a cooling rack.
  8. While cakes are cooling, prepare the strawberry glaze. In a small bowl, combine strawberry slices with the sugar. Crush strawberries until the mixture is smooth and running. Add in the powdered sugar and whipping cream. Mix thoroughly until well combined.
  9. Use a food processor or immersion blender to smooth glaze if desired.
  10. When cakes have reached room temperature, spoon or pour out the glaze over each cake.
  11. Top with sprinkles, whipped cream and serve immediately.

Notes

  • To reach optimal consistency for the strawberry glaze, using a food processor can speed up the process of crushing and liquefying the strawberries.
  • If cakes are cooked well above the surface of the pan, feel free to use a bread knife to saw off excess cake. This recipe works best if the bottoms of the mini cakes are flush with the pan before placing them on the cooling rack.
  • To reach optimal consistency for the strawberry glaze, using a food processor can speed up the process of crushing and liquefying the strawberries.

Nutrition Information

Calories 358kcal (18%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 108mg (36%) Sodium 264mg (11%) Potassium 79mg (2%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 624IU (12%) Vitamin C 7mg (8%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 358

% Daily Value*

Calories 358kcal 18%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 264mg 11%
Potassium 79mg 2%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 624IU 12%
Vitamin C 7mg 8%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.