mini cream cheese pound cakes
(5 ratings)
I've had some mini loaf pans for several years and never used them - until now. I decided to include a mini pound cake in the welcome baskets for my daughters out of town wedding guests. Sooooo, I had to try out the pans to figure out how much to fill them and how long to cook. They turned out great.
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(5 ratings)
yield
serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For mini cream cheese pound cakes
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1 1/2 cbutter, softened
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8 ozcream cheese, softened
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3 csugar
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6 lgeggs
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1 1/2 tsppure vanilla extract
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3 call purpose flour
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1/8 tspsalt
How To Make mini cream cheese pound cakes
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1Beat butter and cream cheese at medium speed with electric mixer 2 minutes or until creamy
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2Gradually add sugar, beating 5-7 minutes.
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3Add eggs 1 at a time, beating just until yellow disappears. Add vanilla, mix well.
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4Combine flour and salt, gradually add to butter mixture, beating at low just until blended after each addition.
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5Pour into 5 greased and floured mini loaf pans.
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6Bake at 300 degrees, 40-45 minutes. Test each cake with tooth pick to see if it's done. (four of mine were done, the 5th took another 3 minutes.
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7NOTE: My mini pans are 6 inches long, 3 inches wide and 2 inches deep.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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