HOW LONG TO BAKE POUND CAKE IN MINI LOAF PANS RECIPES

Name: Perfect Pound Cake
Prep time: 15 min
Total time: 2 h 30 min
Yield: Makes one 8 1/2-by-4 1/2-inch loaf
Ingredients: 2 sticks unsalted butter, softened (but still cool to the touch—a finger pressed in should leave a dent but not sink in deeply), plus more for pan; 1 1/2 cups unbleached all-purpose flour, plus more for dusting; 1 1/4 cups sugar; 1 teaspoon baking powder; 1 teaspoon kosher salt (we use Diamond Crystal); 2 teaspoons pure vanilla extract; 4 large eggs, room temperature, lightly beaten; 1/3 cup sour cream or full-fat Greek yogurt, room temperature

PERFECT POUND CAKE RECIPE | MARTHA STEWART

Perfect Pound Cake Recipe | Martha Stewart image

Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense but fluffy loaf that's a sure-fire winner. Adding the baking powder while creaming the butter and sugar is a game-changing trick, it means it is fully distributed into the batter.

Provided by Martha Stewart

Categories Cake Recipes

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Yield Makes one 8 1/2-by-4 1/2-inch loaf

Number Of Ingredients 8

Ingredients

2 sticks unsalted butter, softened (but still cool to the touch—a finger pressed in should leave a dent but not sink in deeply), plus more for pan
1 1/2 cups unbleached all-purpose flour, plus more for dusting
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
2 teaspoons pure vanilla extract
4 large eggs, room temperature, lightly beaten
1/3 cup sour cream or full-fat Greek yogurt, room temperature

Steps:

Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn’t get too dark.)
Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

Nutrition Facts : Calories 429 g, FatContent 26 g, FiberContent 1 g, ProteinContent 7 g

MINI CREAM CHEESE POUND CAKES 2 | JUST A PINCH RECIPES

Mini Cream Cheese Pound Cakes 2 | Just A Pinch Recipes image

I've had some mini loaf pans for several years and never used them - until now. I decided to include a mini pound cake in the welcome baskets for my daughters out of town wedding guests. Sooooo, I had to try out the pans to figure out how much to fill them and how long to cook. They turned out great.

Provided by Valerie Johnson @ValerieJ

Categories Cakes

Prep Time 15 minutes

Cook Time 45 minutes

Number Of Ingredients 7

Ingredients

1 1/2 cup(s) butter, softened
8 ounce(s) cream cheese, softened
3 cup(s) sugar
6 large eggs
1 1/2 teaspoon(s) pure vanilla extract
3 cup(s) all purpose flour
1/8 teaspoon(s) salt

Steps:

Beat butter and cream cheese at medium speed with electric mixer 2 minutes or until creamy
Gradually add sugar, beating 5-7 minutes.
Add eggs 1 at a time, beating just until yellow disappears. Add vanilla, mix well.
Combine flour and salt, gradually add to butter mixture, beating at low just until blended after each addition.
Pour into 5 greased and floured mini loaf pans.
Bake at 300 degrees, 40-45 minutes. Test each cake with tooth pick to see if it's done. (four of mine were done, the 5th took another 3 minutes.
NOTE: My mini pans are 6 inches long, 3 inches wide and 2 inches deep.

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MINI CREAM CHEESE POUND CAKES 2 | JUST A PINCH RECIPES

I've had some mini loaf pans for several years and never used them - until now. I decided to include a mini pound cake in the welcome baskets for my daughters out of town wedding guests. Sooooo, I had to try out the pans to figure out how much to fill them and how long to cook. They turned out great.
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NOTE: My mini pans are 6 inches long, 3 inches wide and 2 inches deep.

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