Best Baby Pound Cakes Recipes

Baby Pound Cakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 30

Number Of Ingredients 8

3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 1/2 cups butter, softened
1 package (8 oz) cream cheese, softened
3 cups sugar
6 eggs
1 tablespoon vanilla bean paste or vanilla
1/2 teaspoon almond extract

Steps:

Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
In medium bowl, mix flour and salt; set aside. In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until creamy. Gradually add sugar, beating well 5 to 7 minutes. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in vanilla bean paste and almond extract. Spoon batter evenly into muffin cups.
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Nutrition Facts : Calories 250, Carbohydrate 30 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 140 mg

Baby Pound Cakes image

Provided by @MakeItYours

Number Of Ingredients 8

1 1/2 cups butter, softened
• 1 (8-oz.) package cream cheese, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon vanilla bean paste or vanilla extract
• 1/2 teaspoon almond extract

Steps:

Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating well, 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings. Spoon batter into paper-lined standard-size muffin pans, filling three-fourths full.
Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Pound Cake Minis: Spoon batter into paper-lined (13/4") miniature muffin cups, filling three-fourths full. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Yield: about 9 dozen.
Fluted Baby Pound Cakes: Spoon batter into a greased 1/4-cup capacity mini fluted tube pan, filling three-fourths full. (We tested with a 12-cavity mini fluted tube pan.) Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Dust with powdered sugar, if desired.