← All recipes

Little Round Pound Cakes

Make Little Round Pound Cakes at home with All Purpose Flour Lightly, Unsalted Butter Softened, Sugar, Pure Vanilla Extract, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 1 cup
• 2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Preheat the oven to 350 degrees F. Butter 8 small ramekins, custard cups or tiny loaf pans; sprinkle with sugar, shaking out the excess sugar to leave a very fine coating.

2. 2

   Place the pans on a baking sheet; set aside.

3. 3

   Sift the flour onto a sheet of wax paper; set aside.

4. 4

   Beat the butter with an electric mixer at medium-high speed until very creamy.

5. 5

   Add the sugar and beat until very light, about 6 minutes.

6. 6

   Beat in the lemon zest and vanilla; add the egg yolks and beat for about 2 minutes longer.

7. 7

   Lower the speed to slow, add the flour and beat just until nearly blended, about 15 seconds, no longer.

8. 8

   The mixture will be stiff and slightly hard to blend at this point; don't OVERMIX.

9. 9

   In a bowl, beat the egg whites with the salt at high speed until nearly stiff, 3 to 4 minutes.

10. 10

    Stir a large spoonful of the whites into the batter; fold in the remaining whites until blended.

11. 11

    Again, you'll have to work and chop the somewhat stiff mixture slightly in order to blend in the whites, but don't overblend.

12. 12

    Bake until the cakes are golden brown and a toothpick inserted in the centers emerges clean, usually about 45 minutes (the timing can vary with the molds being used).