Pound Cake Minis

Save these rich little cakes for a seriously special occasion. Although healthier than classic pound cake, they’re still pretty decadent.

Serves: 18Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 18

Ingredients

  • ½ cup unsalted butter
  • ¼ cup vegetable shortening
  • 1 cup sugar
  • 2 egg whites
  • 2 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ½ tsp. baking powder
  • 1¼ cups unbleached all-purpose flour
  • ½ cup low-fat milk

Directions

  • Preheat oven to 350°F. Line 18 muffin cups with paper liners and set aside.
  • Place the butter and shortening in a mixing bowl. Add the sugar and beat until fluffy. Beat in the egg whites and extracts. Stir in the baking powder and gradually add in the flour, alternating with the milk, and stir until combined.
  • Spoon batter into muffin tins, filling each cup about ⅔ full. Place muffin tins on middle rack in oven and bake for 20 minutes.
  • Remove from oven and transfer to a wire rack to cool.

Recipe Information

Serves: 18

Ingredients

  • ½ cup unsalted butter
  • ¼ cup vegetable shortening
  • 1 cup sugar
  • 2 egg whites
  • 2 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ½ tsp. baking powder
  • 1¼ cups unbleached all-purpose flour
  • ½ cup low-fat milk

Directions

  • Preheat oven to 350°F. Line 18 muffin cups with paper liners and set aside.
  • Place the butter and shortening in a mixing bowl. Add the sugar and beat until fluffy. Beat in the egg whites and extracts. Stir in the baking powder and gradually add in the flour, alternating with the milk, and stir until combined.
  • Spoon batter into muffin tins, filling each cup about ⅔ full. Place muffin tins on middle rack in oven and bake for 20 minutes.
  • Remove from oven and transfer to a wire rack to cool.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat8g
Saturated Fat4g
Cholesterol15mg
Sodium25mg
Total Carbohydrate18g
Dietary Fiber0g
Sugars12g
Protein2g