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Mini Sour Cream Pound Cakes

sour-cream-pound-cakes
Um, how delicious do those puppies look? From the cookbook Dessert for Two: Small Batch Cookies, Brownies, Pies and Cakes by blogger Christina Lane, these Mini Sour Cream Pound Cakes embrace the latest trend in dessert: downsizing! Instead of cutting out fat or sacrificing flavor, these pound cakes are portion-controlled and feature high-quality ingredients, so that you can enjoy just the right amount of deliciousness.
“One of the things I love about Dessert for Two is that it has built-in portion control, making it harder to for me to over-indulge, ” Lane says. “If there is a dessert that I know I can’t resist, like, say pound cake, my scaled-down version only makes 4 mini cakes. I share two with my husband, and I eat the other two. Eating a small portion of the real thing gives me so much satisfaction that I’m able to return to my healthy eating habits right away.”
Amen to that!

Mini Sour Cream Pound Cakes
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These mini sour cream pound cakes are rich and creamy.
Ingredients
  • ¼ cup (50 grams) granulated sugar
  • 4 tablespoons (60 grams) unsalted butter, at room temperature
  • ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • ¼ teaspoon Nielsen-Massey Pure Almond Extract
  • 1 large egg + 1 large egg yolk
  • 3 tablespoons (45 mL) full-fat sour cream
  • ½ cup (60 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
Instructions
  1. Preheat oven to 375°F. Place cupcake liners in four cups along the edge of a muffin pan.
  2. In a medium-size bowl, using an electric mixer on medium speed, cream together the sugar and butter for 1 minute. Add the vanilla and almond extract and beat until combined. Next, add the whole egg, egg yolk, and sour cream and beat until combined.
  3. Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not overmix.
  4. Divide the batter equally among the prepared muffin cups. Bake for 16 to 18 minutes. It’s okay to remove the pound cakes when moist crumbs cling to a toothpick inserted into the center of a cake, and the tops appear slightly damp. Let cool in the pan for 5 minutes, and then allow to cool completely on a cooling rack.

Are you on the small-yet-rich-dessert bandwagon? I SO am. Jenn

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  1. Norma says:

    It would be so much better if the nutritional information was included because so many of us have restrictions on ingredients or are trying to eat healthier and are tracking our intake. But they do sound yummy, I just don’t have the time to figure out the nutritional information I want so when I don’t see it included with a recipe or in a cookbook, I pass.