A classic pound cake recipe transformed into a “quarter” pound cake! Baked in a small baking dish, this buttery, tender and golden mini cake recipe yields the perfect amount for one or two people.
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Printable Recipe: [ Ссылка ]
Baking dish used is a 5x5-inch baking dish. You can also use a 4x6-inch baking dish or any other baking dish with a base area of about 25 square inches.
✴️ Ingredients
1/4 cup butter softened, plus 1 tablespoon more for greasing
3/4 cup granulated sugar
1 large egg
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon kosher salt
1/4 cup low fat milk
✴️ Instructions
1) Heat oven to 350° F (177° C)
2) Grease a 5-inch baking dish with butter. Place baking dish on top of a baking sheet.
3) In a small bowl, beat butter and sugar with an electric mixer until well mixed.
4) Beat in egg, lemon juice, and vanilla.
5) In a separate small bowl, whisk together the flour, baking powder and salt. Add to butter/sugar mixture and mix to combine.
6) Stir in the milk.
7) Pour batter into prepared baking dish and bake for 40-45 minutes or until top is golden.
8) Allow to cool for 10 minutes before inverting over a plate.
9) Best if served warm.
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