Small Pound Cake Recipes

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MINI POUND CAKE (SERVES 2-3)

This is a recipe I just made from Debby Maugans Nakos's "Small-Batch Baking" cookbook, but it is call Presto Pound Cake in it and has variations/options. DH and I are now empty nesters with both kids off at college now and this baking book is perfect for our sweet tooth's. So quick and simple, out of the oven in about 40 mins. total time. I followed the listed ingredients and amounts, just did things a little different when mixing.

Provided by diner524

Categories     Dessert

Time 40m

Yield 1 mini loaf, 2-3 serving(s)

Number Of Ingredients 8



Mini Pound Cake (Serves 2-3) image

Steps:

  • She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan.
  • Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside.
  • Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well.
  • In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds.
  • Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven).
  • Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.

1/2 cup flour
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons butter, room temperature
1/3 cup sugar
1 egg yolk (from large egg)
1/2 teaspoon vanilla extract
3 tablespoons buttermilk

SMALL POUND CAKE

Great for anyone who feels the 10 inch pound cake is too much for them!! Some years ago a friend gave me a 9 inch tube cake pan as a gift along with this recipe. This recipe would also be perfect for the smaller bundt cake pan.

Provided by Seasoned Cook

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7



Small Pound Cake image

Steps:

  • Important: Let all ingredients become room temperature.
  • Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
  • Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.).
  • Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
  • Best served next day after cake has had time to mellow.

Nutrition Facts : Calories 385.2, Fat 18.3, SaturatedFat 10.9, Cholesterol 115.3, Sodium 178, Carbohydrate 50.9, Fiber 0.6, Sugar 33.5, Protein 5.4

1 cup butter (2 sticks)
2 cups sugar
4 eggs
2 cups plain flour
1 teaspoon baking powder
1 (6 ounce) can evaporated milk
1 teaspoon vanilla extract

PLAIN POUND CAKE

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 loaf cakes

Number Of Ingredients 9



Plain Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

CLASSIC POUND CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 9



Classic Pound Cake image

Steps:

  • Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
  • Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
  • Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
  • Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
  • Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.

3 1/2 cups all-purpose flour, plus more for the pan
1/2 teaspoon fine salt
8 large eggs, at room temperature
2 large eggs yolks, at room temperature
2 tablespoons milk, at room temperature
4 teaspoons pure vanilla extract
2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
2 3/4 cups sugar
1 teaspoon lightly packed finely grated lemon zest

LITTLE CHOCOLATE POUND CAKE FOR TWO

You'll love this perfect chocolicious little pound cake. It really fits the bill when you're having a chocolate attack and don't need a full size cake. Serve it with whipped cream and chocolate sauce... yum! This doubles very nicely when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.

Provided by Realtor by day

Categories     < 60 Mins

Time 35m

Yield 1 tiny loaf, 2 serving(s)

Number Of Ingredients 9



Little Chocolate Pound Cake for Two image

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
  • When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
  • Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
  • In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
  • Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
  • Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
  • Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
  • Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.

Nutrition Facts : Calories 528.9, Fat 25.4, SaturatedFat 15, Cholesterol 151.3, Sodium 287.6, Carbohydrate 72, Fiber 2.4, Sugar 51.1, Protein 7.3

1/4 cup flour
2 tablespoons flour
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
4 tablespoons sour cream
1/8 teaspoon baking soda
1 large egg, room temp
1/2 teaspoon vanilla extract (or 1/4 tsp raspberry extract)
3 tablespoons butter, room temp

HOMEMADE POUND CAKE

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9



Homemade Pound Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
  • Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
  • Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

POUND CAKES FROM HEAVEN

Make and share this Pound Cakes from Heaven recipe from Food.com.

Provided by sandraleegarth

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10



Pound Cakes from Heaven image

Steps:

  • Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
  • Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
  • Gradually add sugar and beat for an additional minute.
  • Add eggs, one at a time, beating just until the yolk disappears.
  • Combine flour, baking powder and salt.
  • Then combine evaporated milk and heavy cream.
  • Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
  • Stir in vanilla and almond extract and pour batter into prepared pan.
  • Bake for 60-75 minutes or until the cake tests done.
  • Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
  • Serve plain, dust with powdered sugar or serve with whipped cream and berries.

Nutrition Facts : Calories 1218.8, Fat 62.2, SaturatedFat 37.7, Cholesterol 320.1, Sodium 260.6, Carbohydrate 151.9, Fiber 1.7, Sugar 100.8, Protein 14.3

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (5 ounce) can evaporated milk
2/3 cup heavy cream
2 tablespoons vanilla extract
1 teaspoon almond extract

EASY POUND CAKE

Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 9



Easy pound cake image

Steps:

  • Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
  • Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium

200g unsalted butter , softened
200g caster sugar
3 eggs , beaten
200g self-raising flour
1 tsp baking powder
3 tbsp whole milk
1 tbsp vanilla paste / ½ vanilla pod seeds
125g icing sugar
1 tbsp vanilla paste / ½ vanilla pod seeds

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