It’s easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!
Today I want to share a recipe I originally got from one of the old food magazines I’ve kept for years with my collection of cookbooks. Occasionally I will scan through old magazines just for fun, and look for recipes I may not have tried before. That is where I first discovered this recipe for mini-loaf pound cake. I tweaked a couple of the ingredients, and we really enjoy the results- a small loaf of lemon-infused pound cake. YUM!
This simple miniature loaf of pound cake is perfect when you don’t want (or need) a standard sized loaf. It is completely easy to make, and will yield 6 small slices. That is a nice size to nibble on with coffee or tea, or serve dolloped with your favorite fruit topping or ice cream for a quick dessert! Here’s how to make one mini-loaf pound cake:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Making The Batter
Before beginning, preheat your oven to 350°F. Since it only takes a few minutes to prepare the batter, you want it preheated and hot when the loaf is ready for baking! In a medium sized bowl, beat together softened butter and sugar, until well creamed and combined.
Add an egg, and continue to beat until the batter is smooth, and the egg is fully incorporated. These are your “wet” ingredients.
In a SEPARATE bowl, whisk together all purpose flour and baking soda. These are your “dry” ingredients. Alternate adding buttermilk and these dry ingredients into the creamed wet ingredients, stirring as you add.
Stir in the vanilla extract, lemon juice and lemon zest, and then the batter is ready! Now you’ve made the batter for the mini-loaf pound cake! See how easy that was?
Baking The Mini-Loaf Pound Cake
Now it’s time to bake! Grease (or spray with non-stick spray) a 5¾” x 3″ x 2″ mini loaf pan. Pour the batter into the pan, and spread it out evenly. Bake the mini-loaf pound cake for 30-35 minutes.
When done, the loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean. Remove the pan from the oven and transfer it to a wire rack to cool.
Slice And Serve The Mini-Loaf Pound Cake
Let the pound cake cool (still in the pan) for at least 10 minutes before removing the loaf from the pan. This mini-loaf pound cake is best served at room temperature, in my opinion. I make a couple little loaves at a time, so we can enjoy one now, and then I freeze one for later!
Once completely cooled, you can slice it up and serve it plain and unadorned (it’s great), or top it with ice cream, fruit toppings, etc. It tastes wonderful as a base for strawberry shortcake, too!
I really hope you will give this simple recipe a try. The hint of lemon in this loaf cake is a wonderful touch, and I trust you will enjoy this mini-loaf pound cake as much as we do. Thanks for stopping by, and please come back again soon for more family-friendly recipes.
Looking For More CAKE Recipes?
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Original recipe source: “Taste of Home” magazine, Feb./March 1998 edition, page 10, published by Reiman Publications
It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!
- 3 Tablespoons butter (no substitutes) , softened
- 6 Tablespoons granulated sugar
- 1 large egg
- 6 Tablespoons all purpose flour
- ⅛ teaspoon baking soda
- 7 teaspoons buttermilk
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon juice
- ½ teaspoon lemon zest (finely grated peel)
Preheat oven to 350°F. Grease or spray a miniature loaf pan (5¾" x 3" x 2").
In a medium sized bowl, beat softened butter and sugar, until well creamed and combined. Add an egg, and continue to beat until batter is smooth, and egg is fully incorporated.
In separate bowl, whisk together flour and baking soda. Alternate adding buttermilk and these dry ingredients into the creamed butter mixture, stirring as you add. Once combined, stir vanilla, lemon juice and lemon zest into the batter until incorporated.
Pour batter into greased loaf pan; spread it evenly. Bake loaf at 350°F for 30-35 minutes. When done, loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean.
Remove pan from oven; transfer it to wire rack to cool. Let cool (still in the pan) for at least 10 minutes before removing loaf from the pan. Let pound cake cool completely, then slice, serve, and enjoy!
Here’s one more to pin on your Pinterest boards!
Thank! I’ve been looking for a recipe for smaller little cakes to make quickly without the hassle or larger ingredients an that I may could use a whisk to blend the cake ingredients.
Does this recipe use baking powder as mentioned in the directions, but not in the list of ingredients?
Hi there! Thanks for the note. This recipe does NOT include baking powder. I have no idea why I added that to the recipe card instructions. I found my original magazine after searching through many to find it. The original recipe only has baking soda and NO baking powder. Hope that helps, and thanks again. I have removed that from the written instructions on the recipe card.