☀️Easy Southern Mini Pound Cakes🍰

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while keeping moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt lowers calories while adding creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour yields a lighter texture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds moisture and flavor.

Place your Square Savarin Flexipan® Tray on the top of your Medium Perforated Baking Sheet.

Preheat oven to 320F/160C.

In the bowl of your stand mixer with the paddle attachment on, cream the sugar, butter, and cream cheese together for about 5 minutes (medium-high speed) until light and fluffy. It needs to triple in size as this is what will make your cake rise.

Beat the eggs one at a time for about 15 seconds each, scraping down the sides of the bowl whenever needed.

Add the egg yolk, heavy whipping cream, and vanilla extract, and beat on low just until mixed in.

Fold in the flour and sea salt.

Pour your preparation into your Flexipan®. Place your Medium Bonmat on top so the cakes rise up flat.

Bake for 25 minutes at 320F/160C, monitoring from 20 minutes. It is ready when the toothpick inserted into the center comes out clean.

Once your Southern Mini Pound Cakes are out of the oven, remove the Bonmat right away and let them cool down for about 10 minutes before unmolding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens