MINI LOAF PAN POUND CAKE RECIPES

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MINI POUND CAKE (SERVES 2-3) RECIPE - FOOD.COM



Mini Pound Cake (Serves 2-3) Recipe - Food.com image

This is a recipe I just made from Debby Maugans Nakos's "Small-Batch Baking" cookbook, but it is call Presto Pound Cake in it and has variations/options. DH and I are now empty nesters with both kids off at college now and this baking book is perfect for our sweet tooth's. So quick and simple, out of the oven in about 40 mins. total time. I followed the listed ingredients and amounts, just did things a little different when mixing.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 mini loaf, 2-3 serving(s)

Number Of Ingredients 8

1/2 cup flour
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons butter, room temperature
1/3 cup sugar
1 egg yolk (from large egg)
1/2 teaspoon vanilla extract
3 tablespoons buttermilk

Steps:

  • She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan.
  • Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside.
  • Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well.
  • In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds.
  • Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven).
  • Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.

Nutrition Facts : Calories 432, FatContent 19.8, SaturatedFatContent 11.8, CholesterolContent 129.7, SodiumContent 404.4, CarbohydrateContent 58.6, FiberContent 0.8, SugarContent 34.6, ProteinContent 5.4

LEMON POUND CAKE LOAVES RECIPE: HOW TO MAKE IT



Lemon Pound Cake Loaves Recipe: How to Make It image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves.
    Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 201mg sodium, CarbohydrateContent 39g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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