Best 4 Itty Bitty Pound Cake Recipes
Indulge in the delectable delight of Itty Bitty Pound Cake, a classic treat that captivates with its moist, tender crumb and rich, buttery flavor. This beloved confection is elevated to new heights with a variety of tantalizing recipes that cater to every taste and preference. From the simplicity of the classic pound cake to the extravagance of the chocolate swirl and lemon blueberry variations, each bite promises an unforgettable culinary experience. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you effortlessly towards creating perfect Itty Bitty Pound Cakes that will impress family and friends alike. Embark on a delightful baking journey with Itty Bitty Pound Cake and savor the sweet memories it creates.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC POUND CAKE RECIPE
A homemade pound cake is an easy dessert that uses just a few pantry staples!
Provided by Holly Nilsson
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Grease an 8x4 loaf pan.
- Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
- Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
- Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
- Cool completely.
Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
TWO-STEP POUND CAKE
This one-bowl pound cake recipe preps quick and tastes delicious with a sprinkle of powdered sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat granulated sugar, butter, eggs and vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, gradually beat in flour alternately with milk. Pour batter into pan.
- Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition Facts : Calories 670, Carbohydrate 83 g, Fat 6, Fiber 1 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 310 mg
BROWN SUGAR CARMEL POUND CAKE
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Make and share this Brown Sugar Carmel Pound Cake recipe from Food.com.
Provided by April D Harvey
Categories Dessert
Time 1h50m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
- Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
- Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
- Directions for Caramel Drizzle.
- In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT.
- When cooled the caramel does somewhat harden.
ITTY BITTY POUND CAKE
This recipe makes one mini sized loaf of pound cake--number of servings depends on how big your slices are-but if you're cooking for one or two, this recipe makes the perfect amount. This recipe can be changed up by using different flavors of extract each time you make it-try orange, almond, or coconut, or even rum..just use your favorite flavor!
Provided by TGirl
Categories Dessert
Time 35m
Yield 1 mini loaf
Number Of Ingredients 8
Steps:
- In bowl, cream butter and sugar,then beat in egg.
- In seperate bowl, combine dry ingredients, then add to butter mixture, alternating with buttermilk.
- Add flavorings/extracts, and pour into greased mini-loaf pan and bake at 350 degrees for 30-35 minutes, or until cake tests done.
- Cool for 10 minutes before removing from loaf pan.
Tips:
- Use room temperature ingredients: This will help the ingredients blend together more easily and create a smoother batter.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the mixture and give the cake a lighter texture.
- Add the eggs one at a time, beating well after each addition: This will help prevent the eggs from curdling.
- Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients: This will help prevent the flour from clumping.
- Fold the dry ingredients into the wet ingredients gradually, until just combined: Overmixing can toughen the cake.
- Bake the cake in a preheated oven: This will help the cake rise evenly.
- Test the cake for doneness by inserting a toothpick into the center: If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
These itty-bitty pound cakes are a delicious and easy-to-make treat. They're perfect for individual servings or for a crowd. With their simple ingredients and straightforward instructions, these cakes are a great option for bakers of all skill levels. So next time you're looking for a sweet treat, give these itty-bitty pound cakes a try!
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