mini cream cheese pound cakes

Name: Mini Cream Cheese Pound Cakes
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 1/2 cup(s) butter, softened; 8 ounce(s) cream cheese, softened; 3 cup(s) sugar; 6 large eggs; 1 1/2 teaspoon(s) pure vanilla extract; 3 cup(s) all purpose flour; 1/8 teaspoon(s) salt

(5 RATINGS)

435 Pinches 1 Photo

Valerie Johnson

Smyrna, GA

Updated on Apr 11, 2011

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.

Rate

prep time 15 Min

cook time 45 Min

method ---

yield makes 5 mini cakes

Ingredients

1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1/8 teaspoon salt

How To Make mini cream cheese pound cakes

Step 1

Beat butter and cream cheese at medium speed with electric mixer 2 minutes or until creamy

Step 2

Gradually add sugar, beating 5-7 minutes.
Step 3

Add eggs 1 at a time, beating just until yellow disappears. Add vanilla, mix well.
Step 4

Combine flour and salt, gradually add to butter mixture, beating at low just until blended after each addition.
Step 5

Pour into 5 greased and floured mini loaf pans.
Step 6

Bake 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.
Step 7

NOTE: My mini pans are 6 inches long, 3 inches wide and 2 inches deep.
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