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. 

Ingredients: 

• 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.