Small Pound Cake Recipes

SMALL POUND CAKE

Small Pound Cake image

Great for anyone who feels the 10 inch pound cake is too much for them!! Some years ago a friend gave me a 9 inch tube cake pan as a gift along with this recipe. This recipe would also be perfect for the smaller bundt cake pan.

Provided by Seasoned Cook

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter (2 sticks)
2 cups sugar
4 eggs
2 cups plain flour
1 teaspoon baking powder
1 (6 ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

Important: Let all ingredients become room temperature.
Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.).
Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
Best served next day after cake has had time to mellow.

Nutrition Facts : Calories 385.2, Fat 18.3, SaturatedFat 10.9, Cholesterol 115.3, Sodium 178, Carbohydrate 50.9, Fiber 0.6, Sugar 33.5, Protein 5.4

MINI POUND CAKE (SERVES 2-3)

Mini Pound Cake (Serves 2-3) 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.

Provided by diner524

Categories Dessert

Time 40m

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

Number Of Ingredients 8

Ingredients

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.

POUND CAKE

Pound Cake image

"This is my own low-fat recipe and I often use cubes of it to make a wonderfully light blueberry trifle," writes Joyce Grasby from Rochester, New York. She also likes to spoon fresh or frozen fruit or berries over each slice for added flavor.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
1/4 cup unsweetened applesauce
1-1/4 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 159mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.

BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES

Brown Butter-Chocolate Chip Mini Pound Cakes image

These pound cakes are reminiscent of a chocolate chip cookie in cake form. They are delicious on their own, or can be frosted with a simple vanilla or chocolate glaze.

Provided by Kim

Categories Pound Cake

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup unsalted butter, at room temperature
1 cup all-purpose flour
½ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup firmly packed dark brown sugar
3 tablespoons white sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
¼ cup sour cream, at room temperature
⅓ cup mini chocolate chips

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.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 47 g, Cholesterol 137.9 mg, Fat 22.9 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 13.5 g, Sodium 242.7 mg, Sugar 29.7 g

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