Mini Pound Cakes Recipes

MINI POUND CAKE (SERVES 2-3)

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.

MINI LEMON POUND CAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.

TRIO OF MINI POUND CAKES

Steps:

• Prep mix-ins
• In small bowl, combine poppy seeds and lemon juice. Set aside. In second small bowl, toss together chocolate chips and flour. Set aside. In third small bowl, gently mash banana. Set aside.
• Make batter
• Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. (If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)
• In medium bowl, whisk together flour, baking powder, and salt. In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. Repeat with remaining flour mixture and milk, adding in 2 more batches of each. Beat at low speed just until smooth.
• Pour 1/3 of batter into medium bowl. Gently stir in poppy seed-lemon juice mixture and lemon zest. Divide among 3 of prepared pans.
• Pour 1/2 of remaining batter into medium bowl. Gently fold in chocolate chip-flour mixture and mashed banana. Divide among 3 of prepared pans.
• Divide remaining vanilla batter among remaining 3 prepared pans.
• Place all pans on large baking sheet. Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. Cook on rack.
• When cool, wrap each cake in plastic wrap, then parchment or wax paper. Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine.

BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES

Steps:

• Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together flour, salt, and nutmeg in a small bowl.
• Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
• Divide batter evenly between the mini Bundt® cavities.
• Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

CHERRY MINI POUND CAKES

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.

MINI MARBLE POUND CAKES

Steps:

• Preheat oven to 350 degrees. Generously spray three 5 3/4-by-3-by-2-inch loaf pans with cooking spray; set aside. Sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture, alternating with the buttermilk, beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion. Place pans on a baking sheet.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, about 35 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cakes from pans and cool completely on the rack.