Mini Valentine's Pound Cakes (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
05 - 1 cup (200g) granulated sugar
06 - 4 large eggs, at room temperature
07 - 1/2 cup (120g) full-fat sour cream, at room temperature
08 - 1 and 1/2 teaspoons pure vanilla extract
09 - Seeds scraped from 1/2 of a vanilla bean
10 - 1/2 teaspoon almond extract (optional but recommended!)

→ Icing

11 - 1/2 cup (85g) fresh raspberries
12 - 2 teaspoons granulated sugar
13 - 1 and 1/2 cups (180g) confectioners’ sugar
14 - 1 Tablespoon (15ml) heavy cream or milk

# Instructions:

01 - Preheat the oven to 350°F (177°C) and grease a mini Bundt cake pan.
02 - Whisk together the flour, baking powder, and salt.
03 - Beat the butter and sugar until creamy.
04 - Add eggs one at a time, then add sour cream, vanilla extract, vanilla bean, and almond extract (if using). Beat until combined.
05 - Slowly add the dry ingredients and beat until just incorporated. Do not over-mix.
06 - Spoon batter into pan, filling each cavity 2/3 full. Bake for 20-25 minutes, or until lightly golden and springy.
07 - Cool in the pan for 5 minutes, then invert and cool completely on a wire rack.
08 - Toss raspberries and sugar. Mash and let sit for 5 minutes. Strain, then whisk in confectioners' sugar and cream.
09 - Drizzle icing over cooled cakes. Serve and enjoy!

# Notes:

01 - Make Ahead: Bake, cool, and freeze cakes. Thaw and bring to room temperature before icing.
02 - Pan Options: Mini Bundt pan is recommended. Mini loaf pans or a regular loaf pan can be used (see notes for bake time adjustments).
03 - Room Temperature Ingredients: Ensure all refrigerated items are at room temperature for best results.

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