Aunt Minne Lee's Pound Cake

Debbie Thurmond

By
@debbiethurmond

Aunt Minnie Lee was my Grandfather's baby sister. She could quilt, bake, garden and do most everything a genteel Southern Belle was supposed to be accomplished in doing. I remember her at 96, dressed in a spiffy sun dress and on her hands and knees in the front yard, weeding her roses and day lilies in the boiling Mississippi sun. This is the recipe for her Lemon Pound Cake. As a little girl I remember that there was always one under a beautiful crystal cake plate on her table. It is still one of my favorites today.


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Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 stick
butter, room temperature
2 c
sugar
2 c
all purpose flour
1/2 c
shortening
6
eggs
1 tsp
vanilla
1 tsp
lemon extract

Directions Step-By-Step

1
Do NOT preheat your oven.
2
Cream butter and shortening together in a large mixing bowl until well blended. Add sugar, lemon and vanilla extracts.
3
In a medium bowl, sift and measure 2 cups of flour. Sift and measure twice more. Gradually add four into the creamed butter/sugar mixture.
4
Add the eggs, one at a time, mixing at medium speed and being careful not to over beat.
5
Pour the mixture into a prepared bundt pan that has been sprayed with cooking oil.
6
Place the bundt pan in a COLD oven and bake at 275 degrees for 1 hour or a tooth pick comes out clean.
7
Remove from oven and allow to cool completely in pan. Turn out onto a cake plate. Glaze if you like, but I am a plain pound cake gal. Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Heirloom