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Pound cakes have long been a beloved staple in the baking world, celebrated for their rich texture and buttery flavor. Originating in Europe, these cakes were traditionally made with a pound each of butter, sugar, eggs, and flour, creating a dense and moist dessert that pairs beautifully with a cup of tea or coffee. Over the years, pound cakes have evolved, with variations emerging that cater to different tastes and occasions. Among these, mini vanilla pound cakes have carved out a special niche, becoming a popular choice for both casual gatherings and elegant celebrations.

Mini Vanilla Pound Cakes Delightful Easy Treats

Indulge in the deliciousness of mini vanilla pound cakes, perfect for any occasion! Their rich, buttery flavor and bite-sized goodness make them a crowd favorite. This simple recipe ensures a moist, tender cake that's easy to customize with your favorite toppings. Whether it's a birthday party or a cozy afternoon treat, these mini treats will impress everyone. Try out the recipe and get creative with decorations! #MiniPoundCakes #Baking #Dessert #SweetTreats #VanillaDelight #HomemadeGoodness
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup whole milk

Optional for decoration: powdered sugar, fresh berries, or vanilla glaze

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease mini loaf pans (or use mini cupcake tins) with butter or non-stick spray.

    Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer.

      Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

            Fill Pans: Pour the batter evenly into the prepared mini loaf pans or cupcake tins, filling them about 2/3 full.

              Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The mini pound cakes should be golden brown on top.

                Cool: Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

                  Decorate (Optional): Once cooled, dust with powdered sugar, add fresh berries on top, or drizzle with vanilla glaze for extra flavor.

                    Serve: Enjoy these delightful mini vanilla pound cakes as a treat with tea or coffee or take them along for a sweet gift!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 Mini Cakes