Valentine's Day Mini Vanilla Pound Cakes (Print Version)

# Ingredients:

→ Cake

01 - 1 3/4 cups (219g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup (226g) unsalted butter, softened
05 - 1 cup (200g) granulated sugar
06 - 4 large eggs, room temperature
07 - 1/2 cup (120g) full-fat sour cream, room temperature
08 - 1 1/2 teaspoons pure vanilla extract
09 - Seeds from 1/2 vanilla bean
10 - 1/2 teaspoon almond extract (optional)

→ Raspberry Icing

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

# Instructions:

01 - Preheat oven to 350°F. Grease mini Bundt pan. Whisk flour, baking powder, and salt.
02 - Beat butter and sugar until creamy. Add eggs one at a time, then sour cream and extracts. Slowly mix in dry ingredients.
03 - Fill pan cavities 2/3 full. Bake 20-25 minutes until golden. Cool 5 minutes in pan, then remove.
04 - Mash raspberries with sugar, strain. Mix juice with confectioners' sugar and cream until smooth. Drizzle over cooled cakes.

# Notes:

01 - Can be made ahead and frozen
02 - Use room temperature ingredients
03 - Can use different pan sizes

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