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.
(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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