When it comes to cooking for just two people, scaling down recipes is often a challenge, and finding dessert recipes that serve just two people is nearly impossible. Christina Lane, blogger behind the popular site Dessert for Two, uses this challenge as inspiration in her new, aptly-named cookbook, Dessert for Two: Small Batch Cookies, Brownies, Pies and Cakes.


Mini Sour Cream Pound Cakes 
Courtesy of  Dessert for Two 
Yield: 4 individual cakes 


¼ cup (50 grams) granulated sugar 
4 tablespoons (60 grams) unsalted butter, at room temperature 
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
¼ teaspoon Nielsen-Massey Pure Almond Extract 
1 large egg + 1 large egg yolk 
3 tablespoons (45 mL) full-fat sour cream 
½ cup (60 grams) all-purpose flour 
¼ teaspoon baking powder 
⅛ teaspoon salt

Preheat oven to 375°F. Place cupcake liners in four cups along the edge of a muffin pan.

In a medium-size bowl, using an electric mixer on medium speed, cream together the sugar and butter for 1 minute. Add the vanilla and almond extract and beat until combined. Next, add the whole egg, egg yolk, and sour cream and beat until combined.

Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not overmix.

Divide the batter equally among the prepared muffin cups. Bake for 16 to 18 minutes. It’s okay to remove the pound cakes when moist crumbs cling to a toothpick inserted into the center of a cake, and the tops appear slightly damp. Let cool in the pan for 5 minutes, and then allow to cool completely on a cooling rack.

About Dessert for Two 
Dessert for Two takes well-loved desserts and scales them down to make only two servings. Author and blogger Christina Lane took her beloved stack of recipes and made them more realistic for her lifestyle (and waistline). Those recipes, many tried-and-tested by fans of her blog, are gathered together with tips and advice on baking small.

Told with a friendly voice that could only come from a Texan, Dessert for Two provides readers with all the information they could need to make wonderful desserts with reasonable serving sizes.