Aunt Minne Lee's Pound Cake

Debbie Thurmond


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.

★★★★★ 1 vote
20 Min
1 Hr


1 stick
butter, room temperature
2 c
2 c
all purpose flour
1/2 c
1 tsp
1 tsp
lemon extract

How to Make Aunt Minne Lee's Pound Cake


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

Printable Recipe Card

About Aunt Minne Lee's Pound Cake

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