Mini Vanilla Pound Cakes | Sally's Baking Addiction

Name: Mini Vanilla Pound Cakes | Sally's Baking Addiction
Ingredients: 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks; 230g) 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!); 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

"Bake these mini pound cakes in a mini bundt cake pan or loaf pan. They're supremely buttery and moist with the most delicious raspberry icing on top!..."

INGREDIENTS

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1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)

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1/2 teaspoon baking powder

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1/2 teaspoon salt

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1 cup (2 sticks; 230g) unsalted butter, softened to room temperature

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1 cup (200g) granulated sugar

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4 large eggs, at room temperature

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1/2 cup (120g) full-fat sour cream, at room temperature

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1 and 1/2 teaspoons pure vanilla extract

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seeds scraped from 1/2 of a vanilla bean

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1/2 teaspoon almond extract (optional but recommended!)

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1/2 cup (85g) fresh raspberries

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2 teaspoons granulated sugar

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1 and 1/2 cups (180g) confectioners’ sugar

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1 Tablespoon (15ml) heavy cream or milk

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