Valentines Mini Pound Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1/2 teaspoon salt
02 -
1 cup (226g) unsalted butter, softened
03 -
1 cup (200g) granulated sugar
04 -
4 large eggs, room temperature
05 -
1 3/4 cups (219g) all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/2 cup (120g) full-fat sour cream, room temperature
08 -
Seeds from 1/2 vanilla bean
09 -
1 1/2 teaspoons pure vanilla extract
10 -
1/2 teaspoon almond extract (optional)
→ Raspberry Icing
11 -
2 teaspoons granulated sugar
12 -
1 tablespoon (15ml) heavy cream or milk
13 -
1 1/2 cups (180g) confectioners' sugar
14 -
1/2 cup (85g) fresh raspberries
# Instructions:
01 -
Heat the oven to 350°F and grease your mini Bundt pan. Stir together salt, flour, and baking powder.
02 -
Cream the butter and sugar until fluffy. Add each egg one by one. Mix in sour cream and both extracts, then add the dry mix gradually.
03 -
Pour batter into the pan, filling each space about 2/3 full. Bake for 20-25 mins until golden brown. Let them sit in the pan for 5 minutes before popping them out.
04 -
Smash raspberries with sugar and strain. Combine the juice with powdered sugar and cream until smooth. Drizzle on cooled cakes.
# Notes:
01 -
Great for freezing ahead of time.
02 -
Make sure everything is at room temp.
03 -
Swap out the pan style for a different look.