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    You are in: Home / Recipes / Little Vanilla Pound Cake for 2 Recipe
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    Little Vanilla Pound Cake for 2

    Little Vanilla Pound Cake for 2. Photo by gailanng

    1/7 Photos of Little Vanilla Pound Cake for 2

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Realtor by day, Chef by night's Note:

    This is my favorite little vanilla pound cake. It's perfect for 2 people. It makes a great base for strawberry shortcakes! Top it with whipped cream and drizzle with chocolate... yum. I have done a bunch of diferent things with this perfect little cake. It has a wonderful texture and melts in your mouth. You can easily double this but don't double the baking soda, just leave it at 1/8 teaspoon.

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    Ingredients:

    Serves: 2

    Yield:

    tiny loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan.
    2. 2
      Whisk together flour and sugar in small mixing bowl.
    3. 3
      In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla ex, gently whisk to combine.
    4. 4
      Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
    5. 5
      Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture.
    6. 6
      Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center.
    7. 7
      Cool in pan 10 minutes on rack. Remove from pan and cool completely.

    Ratings & Reviews:

    • on October 30, 2009

      55

      These little cakes have wonderful characteristics...a soft and tender crumb with a very crunchy exterior. The beauty is that there is really no need for an electric mixer. I mixed the batter by hand and had them in the oven in no time. My husband expressed repeatedly about how fresh these tasted compared store-bought. The pared down recipe is also a bonus. It's a toss up between this and Realtor's Little Lemon Pound Cake for 2. The one thing I am sure is that the most mediocre dinner shines when the finality is a delicious dessert.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2009

      55

      AWESOME!!! I made these in four square muffin tins and they came out perfect!! I absolutely loved the crunchy top edges, so yummy!! This is the perfect size for my family!! I then cut the cake in half, added a scoop of vanilla ice cream and some sliced strawberries for an awesome dessert. This is going into my keeper book and will be made many times more!! Thanks for sharing the recipe. Made for PRMR!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2009

      55

      This was a wonderfully dense and moist cake! Perfect servings for 2. Hubby and I devoured this after our dinner. Made for ZWT5, thanks for the great recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Little Vanilla Pound Cake for 2

    Serving Size: 1 (153 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 545.0
     
    Calories from Fat 222
    40%
    Total Fat 24.7 g
    38%
    Saturated Fat 14.5 g
    72%
    Cholesterol 151.2 mg
    50%
    Sodium 286.6 mg
    11%
    Total Carbohydrate 74.8 g
    24%
    Dietary Fiber 0.8 g
    3%
    Sugars 51.0 g
    204%
    Protein 7.0 g
    14%

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