MINI POUND CAKE RECIPES RECIPES
MINI POUND CAKE (SERVES 2-3) RECIPE - FOOD.COM
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
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
CHERRY MINI POUND CAKES RECIPE - FOOD.COM
Make and share this Cherry Mini Pound Cakes recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 6 Mini Pound Cake
Number Of Ingredients 10
Steps:
- With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt.
- Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
- Fold in cherries.
- Turn batter into greased and floured mini loaf pans.
- Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
- Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
- Dust with powdered sugar just before serving.
Nutrition Facts : Calories 1197.3, FatContent 48.9, SaturatedFatContent 29.3, CholesterolContent 300.4, SodiumContent 573.5, CarbohydrateContent 175.9, FiberContent 1.7, SugarContent 128.2, ProteinContent 17.3
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MINI PINEAPPLE POUND CAKES RECIPE | EATINGWELL
In this moist and delicious healthy pound cake recipe, we use coconut oil in place of butter because an enzyme in fresh pineapple can react with dairy when heated, resulting in an off flavor. Alternatively, you can use melted butter and canned pineapple. To make a large cake, bake in a 9-by-5-inch loaf pan for 35 to 40 minutes.
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Reviews 3.8
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Category Dairy-Free & Lactose-Free Cake Recipes
Calories 146.8 calories per serving
- Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.
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MINI PINEAPPLE POUND CAKES RECIPE | EATINGWELL
In this moist and delicious healthy pound cake recipe, we use coconut oil in place of butter because an enzyme in fresh pineapple can react with dairy when heated, resulting in an off flavor. Alternatively, you can use melted butter and canned pineapple. To make a large cake, bake in a 9-by-5-inch loaf pan for 35 to 40 minutes.
From eatingwell.com
Reviews 3.8
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Category Dairy-Free & Lactose-Free Cake Recipes
Calories 146.8 calories per serving
From eatingwell.com
Reviews 3.8
Total Time 50 minutes
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Calories 146.8 calories per serving
- Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.
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MINI MORSEL CHOCOLATE CHIP POUND CAKE RECIPE - FOOD.COM
Make and share this Mini Morsel Chocolate Chip Pound Cake recipe from Food.com.
From food.com
Total Time 1 hours 30 minutes
Calories 549.6 per serving
From food.com
Total Time 1 hours 30 minutes
Calories 549.6 per serving
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