Classic Cream Cheese Pound Cake (Mini Loaf)
A simple mini pound cake recipe featuring creamy vanilla flavor and a moist crumb, perfect for busy days or as a cozy treat.
Servings: 1 mini loaf
Calories: 230kcal
Ingredients
For the Pound Cake
- 1/4 cup unsalted butter, softened to room temp
- 3 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, room temp
- 1 unit egg yolk, room temp
- 2/3 cup cake flour (or 2/3 cup all-purpose minus 1 tbsp + 1 tbsp cornstarch)
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons sour cream or whole milk for moisture
Optional Glaze
- 1/2 cup powdered sugar Mix with milk, pinch of salt and splash of vanilla
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Lightly butter a mini loaf pan and line with parchment paper.
- In a mixing bowl, beat the softened butter and cream cheese until smooth.
- Add the granulated sugar and beat until light and fluffy.
- Mix in the egg and egg yolk one at a time, then add vanilla and sour cream.
- In a separate bowl, combine the dry ingredients: cake flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture just until blended.
- Spoon the batter into the prepared mini loaf pan.
Baking
- Bake in the preheated oven for about 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before lifting it out and cooling completely on a wire rack.
Optional Glazing
- If making the glaze, mix powdered sugar with milk, a pinch of salt, and a splash of vanilla until smooth.
- Drizzle the glaze over the cooled pound cake before serving.
Notes
Wrap slices tightly once cool to freeze for later. Let thaw at room temperature when needed. This cake pairs beautifully with coffee or your favorite simple dessert.