Aunt Minne Lees Pound Cake Recipes
AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
- Mix the eggs, one at a time, into the batter.
- In a medium bowl, combine the milk, lemon extract, and vanilla extract.
- In a separate medium bowl, whisk the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients into the batter.
- Pour the batter equally into two greased and lightly floured loaf pans.
- Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
- Cool for 30 minutes before slicing.
- Serve with vanilla ice cream and berries.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams
AUNT FAYE'S POUND CAKE
This is my Aunt Faye's recipe. It's a pound cake, but it's not heavy at all. It's loved by many.
Provided by Tosha Ware
Categories Cakes
Time 1h5m
Number Of Ingredients 15
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!
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MINNIE LEE CROLEY’S SOUR CREAM POUND CAKE RECIPE
From gritsandpinecones.com
4.4/5 (16)Total Time 2 hrs 50 minsCategory DessertCalories 412 per serving
- (Preheat the oven to 300 degrees F and grease a (large, 10 x 5 inch) angel food cake pan or bundt pan well with Crisco. You can also use non-stick baking spray which contains flour, or grease the pan with butter. If you are using butter or Crisco, sprinkle in a few spoonfuls of flour or granulated sugar over the greased pan and tap the pan to distribute evenly. Pour out any excess flour or sugar.)
- Cream the butter and sugar. (In a large mixing bowl cream the butter and sugar using an electric hand mixer or stand mixer until fluffy, stopping to scrape down the sides of the bowl as needed.)
- Add six egg yolks (For a more flavorful and moist cake add 12 egg yolks. With the mixer running, add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and mix well.) (Be sure to save six of the egg whites.)
- (With the mixer running, add the flour, baking soda and salt a little at a time until it is all incorporated. Add the sour cream, and mix until it is well combined in the batter. The batter will be stiff)
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