Sometimes simple is all you need. There’s just something so delicious about a perfect slice of pound cake, moist and so buttery it melts in your mouth. It’s the best! This pound cake is one of my favorites because it’s super simple to put together. It has whipped cream in between each layer, with blackberries and daisies to garnish. Pound cake is denser than other cakes, so it easy to stack into two layers. These mini pound cakes with whipped cream are the perfect end of summer treat and are also great to serve for any occasion. Enjoy!

Mini Pound Cake with Whipped Cream Recipe

Ingredients

For the Cake:

3 cups sugar

2 sticks salted butter, softened

5 large eggs

3 cups cake flour

1/8  teaspoon baking powder

1 cup heavy whipping cream

1 teaspoon vanilla extract

Zest of 1 lemon

For the Whipped Cream:

2 1/2 cups heavy whipping cream

1 1/4 cups powdered sugar

1 teaspoon vanilla extract

Fresh Blackberries

Daisies

Instructions

For the Cake:

–Preheat oven to 325°F and grease 4, 6-inch cake pans.

-Beat sugar and butter together for 2-3 minutes until light and fluffy. Add eggs one at a time, beating after each addition.

-Stir flour and baking powder together, then add to the mixture alternating with the heavy cream, beginning and ending with flour until just combined. Do not overmix. Stir in vanilla and lemon zest.

-Add to cake pans evenly being careful not to fill to the top (there may be a little extra batter). Bake for 20-30 minutes, or until a toothpick comes out clean.

For the Whipped Cream:

-In a mixing bowl, beat the whipping cream and powdered sugar until soft peaks form and it is thickened. Do not overmix the cream. Stir in vanilla extract.

-Layer the cake with whipped cream and place sliced blackberries between each layer. Top with the remaining whipped cream and a few more berries and daisies!

I hope you enjoy this late summer treat! If you like this recipe check out my Lemon Almond Cake, it’s another scrumptious summer cake!