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Little Bundt Pound Cakes | Magnolia Days

Little Bundt Pound Cakes

A recipe for little pound cakes which can be baked in small loaf pans or bundt pans. The cakes make wonderful gifts and can be a fancy or elegant dessert.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Author Renee


  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter 2 sticks, at room temperature
  • 1 1/4 cups granulated sugar
  • 4 eggs at room temperature
  • 1/3 cup half-and-half or whole milk at room temperature
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • Confectioners sugar


  1. Preheat oven to 325 degrees F. Grease and flour three 7- X 3- X 2-inch loaf pans. If using paper loaf pans you do not need to grease and flour.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream together butter and sugar in a large bowl using an electric hand mixer on high speed until mixture is light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add the flour mixture in three additions, alternatively with half-and-half in two additions, mixing on low speed until just combined. Do not over mix.
  6. Stir in brandy and vanilla.
  7. Divide batter evenly in the loaf pans.
  8. Bake for 35 to 40 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
  9. Cool cakes in the pans for 10 minutes.
  10. Remove cakes from pans* and cool completely on wire racks.
  11. *If using paper loaf pans do not remove the cakes from the pans.
  12. Dust cakes with confectioners sugar.

Recipe Notes

Photo above is using small 7-inch bundt pans. The batter will make enough for two of those pans plus a little extra for a few cupcakes.