Best Aunt Minne Lees Pound Cake Recipes

AUNT FAYE'S POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray tube bundt pan generously with Baker's Joy.
• 2. Mix ingredients for cake together until smooth. Do not overmix.
• 3. Pour batter into pan and bake for 55 -65 minutes until done (Use the fork or tooth pick test). Allow to cool for about 10-15 minutes and invert to serving dish.
• 4. While cake is cooling mix powdered sugar and lemon juice to desired texture. It is only a glaze, so it should been a thick nectar consistency.
• 5. Pour glaze over cake a little at a time spreading with the back of a spoon allowing it to soak into the still warm cake.
• 6. Serve warm or room temperature.....it doesn't matter!

POUND CAKE-AUNT SUE'S FAMOUS RECIPE - (3.8/5)

Steps:

• Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature. In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated. Stir in the vanilla. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

PERFECT POUND CAKE

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
• Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
• Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
• Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

AUNT MINNE LEE'S POUND CAKE

Steps:

• 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!