Corn Mini Pound Cake: A Sweet & Savory Delight
Easy Homemade Corn Mini Pound Cake Recipe
Indulge in the delightful aroma and taste of this homemade mini pound cake, infused with the subtle, nutty flavor of cornmeal. Traditionally, pound cakes were made with equal weights of butter, sugar, flour, and eggs (a pound each). This recipe uses a similar ratio but adjusts the flour slightly for a perfect texture. Making them in mini sizes is convenient and perfect for sharing or enjoying as a personal treat. With no yeast or complicated fermentation, it’s an ideal recipe for beginner bakers. The combination of tender cake and natural corn sweetness makes it a wonderfully comforting bake.
Ingredients- Cornmeal 35g
- Cake flour 30g
- Unsalted butter 50g
- Sugar 50g
- 1 Egg (room temperature)
- 20g Milk (room temperature)
- Baking powder 2g
- Salt 1g
Cooking Instructions
Step 1
First, cut the butter into small pieces and microwave for about 30 seconds until it’s softened and just melted. You want it to be warm from residual heat, not hot. In a bowl, lightly whisk the room-temperature egg. Then, add the melted butter and whisk until well combined and smooth.
Step 2
To the egg and butter mixture, add the sugar and room-temperature milk. Whisk everything together until the sugar is dissolved and the mixture is smooth and liquid. Whisking vigorously will help create a lighter texture.
Step 3
Once the sugar and milk are incorporated, sift the cake flour, cornmeal, and baking powder together into the wet ingredients. Sifting twice will ensure no lumps remain and create a finer crumb. Using a spatula, gently fold the dry ingredients into the wet until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 4
The batter should be thick but pourable. Prepare your mini pound cake molds by lightly greasing them with butter or lining them with parchment paper. Pour the batter evenly into the prepared molds, smoothing the top with a spatula. Gently tap the filled molds on the counter a few times to release any large air bubbles.
Step 5
Preheat your oven to 200°C (390°F) for 10 minutes. Then, reduce the temperature to 170°C (340°F) and bake for approximately 20 minutes. Baking times can vary depending on your oven, so check for doneness by inserting a skewer into the center – it should come out clean. If the tops start to brown too quickly, you can loosely tent them with aluminum foil.
Step 6
Baking in mini molds for about 20 minutes resulted in beautifully golden-brown cakes! The subtle aroma of corn fills the air as they cool, making them incredibly tempting. These mini pound cakes are wonderfully moist and have a satisfyingly nutty corn flavor that will keep you coming back for more. This is a simple, foolproof recipe perfect for beginners. Let them cool completely before enjoying with your favorite coffee or tea!
