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Mini Loaf Vanilla Bean Pound Cake

A buttery and tender mini loaf cake featuring real vanilla beans, perfect for satisfying those late afternoon sweet cravings.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Easy Recipes, Mini Loaf, pound cake, Vanilla Bean
Servings: 2 servings
Calories: 200kcal

Ingredients

For the Cake

  • 6 tablespoons Unsalted butter, room temperature Soft to the touch but not greasy.
  • 1/2 cup Granulated sugar Creams with butter to add lift and fine texture.
  • 1 large Whole egg At room temperature.
  • 1 large Egg yolk At room temperature.
  • 1/2 bean Vanilla bean seeds Or 1 teaspoon vanilla bean paste, add 1/2 teaspoon pure vanilla extract for extra flavor if desired.
  • 3/4 cup All-purpose flour Spoon and leveled.
  • 1/4 teaspoon Baking powder For a gentle lift.
  • 1/8 teaspoon Fine sea salt To balance sweetness.
  • 3 tablespoons Full-fat sour cream At room temperature, adds moisture and tenderness.
  • 1 tablespoon Whole milk At room temperature, just enough to loosen the batter.

For the Glaze (Optional)

  • 1/2 cup Powdered sugar For quick vanilla glaze.
  • 1-2 teaspoons Milk To whisk into powdered sugar for glaze.

Instructions

Preparation

  • Preheat oven to 325°F and set a rack in the center. Grease and line a mini loaf pan with parchment.
  • In a small bowl, cream butter and sugar with a hand mixer on medium speed for 2 to 3 minutes until pale and fluffy.
  • Add egg and yolk one at a time, beating well after each addition.
  • Mix in vanilla bean seeds or paste, and extract if using.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Add half the dry ingredients to the butter mixture and mix on low until mostly combined. Then add sour cream and milk, mixing on low, and finish with remaining dry ingredients.
  • Smooth the top of the batter in the pan, and lightly drag a buttered knife through the batter to create a classic split.

Baking

  • Bake for 36 to 44 minutes until golden and the center springs back when tapped. A toothpick should come out with a few moist crumbs.
  • Cool in the pan for 10 minutes, then lift out and cool completely before glazing or slicing.

Glazing (Optional)

  • Mix powdered sugar with milk, whisk until smooth, and drizzle over the cooled loaf. Let set for 10 minutes.

Notes

This mini loaf stays soft for days if wrapped properly. Wrap in plastic wrap or store in an airtight container. Freezing the loaf is also an option. For added flavors, consider lemon zest or chocolate drizzle.