Mini Vanilla Pound Cakes

This mini pound cakes recipe is perfect for your mini Bundt cake pan or a loaf pan. Just like my regular pound cake recipe, these mini pound cakes are moist, flavorful, and wonderfully buttery. Plus, the addition of vanilla bean and raspberry icing is irresistible!

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
4 large eggs, at room temperature
1/2 cup (120g) full-fat sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
seeds scraped from 1/2 of a vanilla bean
1/2 teaspoon almond extract (optional but recommended!)

Fresh Raspberry Icing

1/2 cup (85g) fresh raspberries
2 teaspoons granulated sugar
1 and 1/2 cups (180g) confectioners’ sugar
1 Tablespoon (15ml) heavy cream or milk

Instructions

Preheat the oven to 350°F (177°C) and generously grease a mini Bundt cake pan (or another pan, see note).
Make the mini cakes: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.