Mini Pound Cakes
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
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.