Mini Pound Cakes

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Aren't things just so much cuter when they are "mini" versions of something? I found a cute little mini bundt pan and decided I had to have it. I love pound cake, so it seemed natural to try that in my new pan first. 



  • 2 sticks of softened butter

  • 1/2 cup shortening 

  • 3 cups of sugar

  • 5 eggs at room temperature 

  • 3 cups of flour

  • 1 tsp baking powder 

  • 1/2 tsp salt

  • 1 cup milk at room temperature 

  • 2 tsp vanilla extract

  • 2 tsp lemon extract

  • 1 tsp almond extract


  • Directions: 

  • In your mixer mix the butter and shortening until blended together.

  • Add in the sugar slowly, 1 cup at a time. 

  • Add in the eggs, one at a time making sure they are very well blended. It should be a fluffy batter

  • In a separate bowl, sift flour, baking powder, and salt. 

  • Slowly add flour mixture, 1 cup at a time, rotating between the milk, but make sure to end on flour. 

  • Add the extracts and blend.

  • Pour into mini bundt pan cake molds. 

  • Bake at 350 for about an hour. 

  • You can also make this in a regular large bundt pan, cook for about an hour and 10 minutes, but check because you may need to go longer.