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Baby Pound Cakes

Give twist to the regular pound cake – bake these baby cakes in muffin cups using vanilla and cream cheese. Perfect for dessert!

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  • Prep Time 25 min
  • Total Time 1 hr 30 min
  • Servings 30

3
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
1 1/2
cups butter, softened
1
package (8 oz) cream cheese, softened
3
cups sugar
6
eggs
1
tablespoon vanilla bean paste or vanilla
1/2
teaspoon almond extract

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
  • 2 In medium bowl, mix flour and salt; set aside. In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until creamy. Gradually add sugar, beating well 5 to 7 minutes. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in vanilla bean paste and almond extract. Spoon batter evenly into muffin cups.
  • 3 Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

EXPERT TIPS

Expert Tips

The vanilla bean paste really adds a more distinct vanilla flavor to these cakes. You can find it at specialty food stores or online.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Sodium
140mg
140%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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