Mini Pound Cake Loaves

I have a favorite pound cake recipe that is really simple and it tastes amazing, but it is on the large size. Since there are only three of us when I do make it a lot of it goes to waste, or I end up eating way to much of it. I stopped making it very often because of this fact. My husband wanted me to make it a few nights ago, and I decided there has to be a better way of making it without wasting it.

The original recipe asks for a large bunt or angel food cake pan. In the new and improved version I use half the batter and put it into four mini loaf pans...perfect.

Butter milk Pound Cake

1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 tsp lemon extract or almond extract depending on the taste you are wanting
1/2 tsp vanilla extract
1 1/2 cups all purpose floor
1/4 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk

Preheat oven to 325 F (165 C). Grease 4 mini loaf pans. Blend Butter and sugar together. Add the eggs, one at a time, beating the mixture well after each addition. Stir in lemon and vanilla extracts. Mix together the rest of the dry ingredients in a separate bowl. Add the flour mixture and the milk alternately with the milk in with the egg and sugar mixture. Pour the batter into the four pans equally, each will be half full. Bake in oven for 35 minutes, or until cake begins to pull away from the pan. Do not open the oven door till at least 25 minutes has past. (If you are wanting to use a bunt pan multiply the recipe except the baking soda.)