Get ready to love this Valentine's Day Mini Pound Cake with Strawberry Glaze recipe. The mini pound loaf is a simple dessert that gives everyone their own individual pound cake. And it tastes great, too!
Come Valentine's Day, love and affection is in the air and no one can argue that getting and receiving chocolate on that special day is a wonderful thing. While I appreciate chocolate on Valentine's Day, frankly, I'm a little tired of it.
Although my loved ones have never said it, I suspect they feel the same way too. Time for a change. Shaking things up a bit can put a little spice in one's life. Don't you think?
While mini pound cake with strawberry glaze may not get the old heart racing, these mini loaf cakes can brighten up anyone's day. Fast and easy to bake, they're the cutest treats ever! Smothered in the most delicious strawberry glaze and topped with colorful sprinkles, they're a feast for the eyes and make your taste buds sing.
Covered with strawberry glaze, then crowned with sprinkles, turns plain mini pound cakes into something really special. And sprinkles give them that texture and crunch we often crave.
The beauty of pound cake is that you can flavor it in so many ways. So, if you're not fussy on strawberry glaze, why not bring a little sweetness into your day with my lemon pound loaf?
Valentine's Day Mini Pound Cake with Strawberry Glaze
Before I was a food blogger I was a teacher. And one day during recess, one of my students caught me snacking on a mini pound loaf cake with strawberry glaze I had baked the night before. She was so curious about it, I gave her a slice to try.
Her reaction almost knocked me off my chair! She loved it so much, she practically begged me to bring some in for the whole class.
Every once in a while, that student would inquire about my now infamous mini lemon pound cake recipe. I’m sad to say I never got around to baking them for my students. Looking back, I wish I had. Cooking and baking wasn't a priority for me back then. Teaching was my main focus and time was something I never felt I had enough of.
Mini Pound Cake
My career as a teacher seemed like a lifetime ago. What hasn't changed is fitting in the time to do the things I love. Taking time to bake these delightful mini pound cakes are so worth it!
Mini pound cakes aren’t any more difficult to make than a regular lemon pound loaf as it’s just a quarter of the size. You can bake them in a smaller pan, or purchase mini loaf pans just for these cakes. And trust me, once you try it, mini pound cake pans may feel like a worthwhile investment!
Having a mini pound cake all to oneself over a steaming hot cup of tea or coffee feels like such a decadent treat. My son and husband can attest to this!
Apart from that lovely glaze, powdered sugar or fresh fruit, the mini pound cake is such an unpretentious dish.
What is Pound Cake?
Northern Europeans are responsible for creating the pound cake back in the 1700s. In America, the pound cake recipe first appeared in the American Cookery cookbook in 1796, and eventually, it became hugely popular in the southern States.
From what I can tell the pound cake was weight-related as it called for a pound of flour, butter, eggs and sugar. A huge loaf like that would have fed a lot of people! Since then, the quantity has changed to suit the number of people, and in today’s baking world, any cake made with a 1:1:1:1 ratio of flour, butter, eggs and sugar, qualifies as a pound cake.
And you know, each bite of a lemon pound loaf hits the sweet spot every single time. No matter the size.
Other Names for Pound Loaf
North America uses the term “pound cake”, but this traditional cake goes by many names.
Mexico calls it queque seco.
In France you’d ask for gâteau quatre-quarts.
And if you were in the United Kingdom, instead of pound cake, you may ask for a small piece of sponge.
National Pound Cake Day
Yes, such a day exists. There's a day for everything. March 4 is considered National Pound Cake Day! It's symbolic of community and sweet nights.
Sounds like a good excuse to bake mini pound cakes with strawberry glaze if you ask me.
Celebrate with the larger baking collective by posting your pound cake pics on social media using the hashtag #NationalPoundCakeDay and show your appreciation for just how lovely and versatile this simple cake is.
Bundt Cake Mini Loaf
While you're most certainly welcome to bake your mini pound cake in a loaf pan, or a deep circular pan, bundt pans are ideal as they're mainly designed for heavy cake batters like the pound cake.
And the bundt cake mini loaf is perfectly portioned! Unlike a regular pan cake, you're not tempted to cut yourself too big of a slice. Although with a mini pound cake loaf, there's no stopping you from helping yourself to another loaf, and another.
Ingredients in Mini Pound Cake
- 1-¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 sticks unsalted butter
- 1 cup of sugar
- 4 large eggs
- ½ cup sour cream
- 2 teaspoon vanilla extract
Strawberry Glaze Ingredients
- 1 cup fresh strawberries, sliced
- 2 teaspoons sugar
- 1 cup powdered sugar
- Tablespoon heavy whipping cream
What is the difference between a pound cake and a regular cake?
Actually, there's quite a bit of difference! Overall, the pound cake tends to be quite moist and taste much sweeter. Plus there's also the fact that it feels like it weighs a ton!
Why did my pound cake turn brown inside?
More than likely, your pound cake turned brown inside because it’s overcooked. When overbaked, pound cake dries out. However, unless it’s burned, the good news is that it’s still perfectly edible!
How do you fix a dry pound cake?
If your pound cake turned out a bit dry, not to worry. Homemade glaze can come to the rescue! The glaze will soak into the cake and give it a boost of moistness and flavor.
How do you know when pound cake is done?
Test this out with the toothpick theory. When you think the pound cake is done, just insert a clean toothpick and if it comes out without any batter, then it’s ready to come out of the oven.
Mini Pound Cake Recipe
Making this mini pound cake recipe begins by preheating your oven and then making the batter.
The batter is made in two separate bowls; combine and beat until smooth.
Pour or spoon batter into a greased pound cake pan or bundt cake pans, until three quarters full.
Bake for about 20 minutes, or until the tops of the cake are golden brown. Remove from the oven and allow to cool to room temperature on a cooling rack.
While the cakes cool, begin preparing that gorgeous glaze.
Pour or spoon glaze over each cake, top with sprinkles and serve.
Tips For Making Homemade Pound Cake
While this pound cake recipe isn't difficult to make, there are a few tips to keep in mind.
- Make certain that your bundt pan(s) or loaf pan is well greased. Otherwise, your mini pound cakes are going to break apart or stick when trying to remove them.
- Only pour about ¾ of the batter into the cake pan because it will rise as it's baking and you want to prevent it from over flowing.
- Let the cakes cool before adding the glaze so that it stays on top or it will get absorbed into the cake mix (unless that’s what you want to happen, of course).
- If the mini cakes aren't level, use a knife to trim off any excess so they’ll sit flat on a serving plate or cooling rack.
- A food processor can help chop up the strawberries fast for the strawberry glaze and get rid of any lumps.
- Don't forget to top these loaves sprinkles and whipped cream!
If you have any leftovers, and this is a big IF, you can store them in an airtight container on your counter for four or five days.
Have fun with this tasty treat! With minimal time and effort on your part, it's a great way of having a perfectly portioned dessert all to yourself. Although sharing wouldn't be a bad idea either!
More Dessert Recipes
Some other sweet recipes you won't regret making.
- Easy Lemon Cheesecake Recipe
- Eggnog No Bake Cheesecake
- Chocolate Peanut Butter Cheesecake
- Easy Vanilla Bundt Cake
- Best Easy Bundt Cake Recipes
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Mini Pound Cakes with Strawberry Glaze
Equipment
- mini bundt cake pan
- immersion blender, if desired to smooth glaze or food processor
Ingredients
- 1-¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, unsalted or 2 sticks
- 1 cup sugar
- 4 large eggs
- ½ cup sour cream
- 2 teaspoon vanilla extract
Strawberry Glaze
- 1 cup fresh strawberries sliced
- 2 teaspoons sugar
- 1 cup powdered sugar
- 1 teaspoon sprinkles
- Tablespoon heavy whipping cream
Instructions
- Preheat oven to 350 degrees and grease a mini bundt cake pan (or pans) with nonstick spray.
- In a medium bowl, whisk together flour, baking powder and salt. Combine well and then set aside.
- In a separate bowl, mix together butter and sugar until smooth. Add in the eggs, one at a time, until well combined. Add sour cream and vanilla and beat until the entire batter is mixed.
- Add the flour mixture to the egg blend and combine together, mix thoroughly.
- Spoon out batter into bundt cake pan(s), about ¾ - ⅘ full.
- Place cake pan inside the oven and bake for 18-20 minutes or until the tops of the cake(s) are golden brown.
- When cooking time is complete, remove pan from the oven and allow cakes to cool on top of a cooling rack.
- While cakes are cooling, prepare the strawberry glaze. In a small bowl, combine strawberry slices with the sugar. Crush strawberries until the mixture is smooth and running. Add in the powdered sugar and whipping cream. Mix thoroughly until well combined.
- Use a food processor or immersion blender to smooth glaze if desired.
- When cakes have reached room temperature, spoon or pour out the glaze over each cake.
- Top with sprinkles, whipped cream and serve immediately.
Notes
- If cakes are cooked well above the surface of the pan, feel free to use a bread knife to saw off excess cake. This recipe works best if the bottoms of the mini cakes are flush with the pan before placing them on the cooling rack.
- To reach optimal consistency for the strawberry glaze, using a food processor can speed up the process of crushing and liquefying the strawberries.
Nutrition
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