Small-Batch Pound Cake Recipe for a Loaf Pan

Pound cake is a rich, close-crumbed cake made with butter, sugar, eggs, and flour, usually served in slices with coffee, tea, or fruit. This small-batch version bakes in a compact loaf pan, so you get a tender, buttery cake without making a full-size cake or needing special equipment.

Ingredients

1 cup (125 g) all-purpose flour, spooned into the cup and leveled
½ teaspoon (2 g) baking powder
¼ teaspoon fine salt
½ cup (113 g) unsalted butter, softened but not melted
½ cup (100 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
2 tablespoons (30 ml) whole milk, at room temperature

A kitchen scale gives the most reliable flour measurement, especially for a small cake where a few extra spoonfuls can make the crumb dry. If measuring by volume, fluff the flour, spoon it lightly into the cup, then level the top without packing it down. Have the butter soft enough to press with a finger while it still holds its shape. The timing below assumes the butter and eggs are already at room temperature.

Instructions

Prepare the pan and oven. Set a rack in the center of the oven and heat it to 350°F (177°C). Grease a 5½-by-3-inch (14-by-7.5-cm) mini loaf pan. Line the bottom and long sides with a strip of parchment paper, leaving a little overhang to help lift out the cake. If you do not have this pan size, a similarly sized oven-safe mini loaf pan works; avoid filling it more than about two-thirds full.
Combine the dry ingredients. Whisk the flour, baking powder, and salt together in a small bowl until evenly mixed. Breaking up any flour lumps now helps avoid overmixing later. Set the bowl aside while you cream the butter and sugar.
Cream the butter and sugar. In a medium bowl, beat the softened butter and sugar with a hand mixer on medium speed for about 2 to 3 minutes, scraping down the sides once. The mixture should look pale, fluffy, and slightly increased in volume. If using a sturdy whisk and working by hand, beat briskly for about 4 minutes. This step incorporates air that helps the cake rise; simply stirring the ingredients together will produce a denser loaf.
Add the eggs and vanilla. Beat in the first egg until it is incorporated, then add the second egg and vanilla and beat again. Scrape the bowl so no butter remains in a thick layer at the bottom. If the mixture looks slightly curdled, do not worry; it should come together when the flour is added. Avoid adding cold eggs straight from the refrigerator, since they can make the butter firm up into small bits.
Finish the batter. Add about one-third of the flour mixture and mix on low just until most of it disappears. Mix in half the milk, followed by another third of the flour, the remaining milk, and the remaining flour. Stop as soon as the last dry streaks disappear, then use a spatula to scrape the bottom and sides once. The finished batter will be thick and smooth. Overbeating after adding flour can develop gluten and make the cake tight or chewy.
Fill the pan and bake. Scrape the batter into the prepared pan and spread it into an even layer, nudging it into the corners. Bake for 40 to 50 minutes, checking at 40 minutes. The top should be golden, and a wooden skewer inserted near the center should come out clean or with a few dry crumbs. For a temperature check, the center should reach about 200°F (93°C); this is above the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. If the top is browning quickly but the middle is not done, loosely cover it with foil for the final part of baking.
Cool before slicing. Set the pan on a rack for 15 minutes. Lift the cake out using the parchment and let it cool on the rack for another 45 minutes before cutting. Cooling helps the crumb finish setting, so slicing while it is hot can make the pieces crumble or seem gummy. The recipe’s total time includes this 60-minute cooling period.

Tips

Use properly softened butter. Butter that is melted or oily will not trap air well when creamed. If it is too firm, cut it into small cubes and let it sit briefly at room temperature; do not microwave it until partly melted.
Keep the mixing gentle after adding flour. Mix only until the dry ingredients are incorporated. A few careful folds with a spatula are better than running the mixer for another minute, which can make the loaf tough.
Check your pan size. A larger pan spreads the batter thinner and can shorten the bake, while a smaller pan may need longer and can overflow. Start checking at 40 minutes, and use the center skewer and temperature cues rather than relying on color alone.
Make a dairy swap if needed. Unsweetened, unflavored oat milk or almond milk can replace the whole milk in the same amount. The cake may be a little less rich, but the small quantity means the texture should remain close. Do not replace the butter with milk or liquid oil in equal volume; that changes the structure.

Serving Suggestions

Let the loaf cool completely, then use a serrated knife to cut six generous slices or eight smaller ones. Plain slices are buttery and satisfying on their own, while a light dusting of powdered sugar makes the top look finished without adding much sweetness. For a simple dessert, serve a slice with fresh strawberries, raspberries, or sliced peaches and a spoonful of lightly whipped cream. A few berries provide a bright contrast to the cake’s rich crumb.

This cake also pairs well with coffee or black tea for an afternoon snack. If serving it after dinner, warm fruit compote or a small scoop of vanilla ice cream makes a nice accompaniment. Add sauces and cream just before serving rather than storing them on the loaf, since moisture on the cut surface can soften the cake.

Variations

Lemon pound cake: Finely grate the zest of one lemon into the sugar and rub it between your fingers to release the citrus oils before creaming it with the butter. Replace 1 teaspoon (5 ml) of the milk with 1 teaspoon (5 ml) lemon juice. The lemon adds a fresh aroma and a little tang without changing the basic mixing method. For more pronounced lemon flavor, serve slices with a simple lemon glaze rather than adding extra juice to the batter.

Almond-vanilla: Replace ½ teaspoon (2.5 ml) of the vanilla with ½ teaspoon (2.5 ml) almond extract. Almond extract is strong, so using much more can overwhelm the butter flavor. A tablespoon of sliced almonds scattered over the batter before baking adds a delicate crunch; press them in lightly so they adhere.

Chocolate-chip: Fold ¼ cup (45 g) mini chocolate chips into the finished batter with a spatula. Mini chips distribute more evenly through a small loaf than full-size chips. If the chips sink, toss them with a teaspoon of the measured flour before folding them in, taking that teaspoon from the total rather than adding extra flour.

Spiced: Add ¼ teaspoon (1 g) ground cinnamon and a small pinch of nutmeg to the dry ingredients. This gives the cake a warm note that works especially well with apples or pears at serving time. Keep the spice amounts modest so they complement rather than cover the buttery flavor.

Storage and Reheating

Cool the cake completely, then store it in an airtight container. For food safety, refrigerate it within 2 hours of baking; it keeps well in the refrigerator for 3 to 4 days. Chilling firms the butter, so let a slice sit at room temperature for about 15 to 20 minutes before serving if you prefer a softer crumb. Keep the loaf plain and add fruit, cream, or other toppings only when serving.

To freeze, wrap the cooled, unsliced loaf tightly in plastic wrap and then foil, or wrap individual slices for easier portions. Freeze for up to 2 months for best quality. Thaw wrapped cake in the refrigerator overnight or at room temperature until soft, then unwrap it to prevent condensation from settling on the surface. Reheating is not necessary. If you choose to reheat leftover cake, USDA guidance is to bring leftovers to 165°F (74°C); warm a slice gently and check the center with a food thermometer, keeping in mind that heating can make the crumb drier.

Frequently Asked Questions

Can I make this pound cake without a mixer?

Yes. Use a sturdy whisk or wooden spoon to beat the butter and sugar until they look lighter and fluffy, then beat in the eggs one at a time. It takes more effort by hand, but the method is the same. Once you add the flour, switch to a spatula and fold gently so the cake does not become tough.

Can I use salted butter?

Yes. Use ½ cup (113 g) salted butter and leave out the ¼ teaspoon salt in the ingredient list. Salt levels differ among butter brands, so this is the simplest adjustment. The cake may taste a touch saltier than the unsalted-butter version, but it should still bake properly.

Why did my small pound cake sink in the middle?

A sunken center most often means the cake was underbaked, the oven door was opened early, or the batter was overmixed after the flour went in. Check the center with a skewer and, if available, a thermometer before removing the loaf. Oven temperatures can vary, so use the stated time as a guide and rely on the doneness cues.

Can I bake it in a muffin tin instead?

You can divide the batter among about four standard muffin cups, filling each roughly two-thirds full. They will bake faster than the loaf, so begin checking around 18 minutes and continue until a toothpick comes out clean or with a few dry crumbs. The exact yield and time depend on the size and shape of your tin, and the finished portions will have more browned edges than the loaf.

Can I double the recipe?

Yes. Double every ingredient and bake the batter in two mini loaf pans rather than trying to fit it into one small pan. The bake time should remain close to the original, though pan material and oven differences can shift it. If using one standard loaf pan, make sure it has enough capacity and begin checking later, since a deeper, larger cake will need more time.

How do I know when the butter is soft enough?

Press it lightly with a fingertip. Properly softened butter gives slightly but still feels cool and keeps its shape; the finger should leave a shallow impression without sinking through. Butter that is shiny, greasy, or partly liquid is too warm for creaming. If that happens, chill it briefly until it firms up, then let it sit just long enough to become workable again.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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