BABY POUND CAKES

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.