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Aunt Faye’s Pound Cake

This cake is everything a classic pound cake should be: dense, buttery, golden on the outside, and melt-in-your-mouth tender on the inside. It doesn’t rely on frills or frostings—just a perfect balance of butter, sugar, eggs, and love. The scent alone will bring neighbors to your door.
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Course: Dessert, Snacks
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake:
  • 1 box Duncan Hines Butter Recipe Cake Mix
  • 1 cup cake flour
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 1 stick ½ cup unsalted butter (room temperature)
  • 5 large eggs room temperature
  • ¼ cup vegetable oil
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 teaspoon almond extract
For the Glaze:
  • 2 cups powdered sugar
  • ¼ cup lemon juice fresh is best

Method
 

Preheat & Prep:
  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or spray with baking spray.
Mix the Batter:
  1. In a large mixing bowl, combine cake mix, cake flour, and sugar. Add sour cream, butter, eggs, oil, water, and all three extracts (vanilla, butter, and almond). Beat on low speed until just combined, then increase to medium speed and beat for 2–3 minutes until smooth.
Bake:
  1. Pour the batter into the prepared bundt pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Make the Glaze:
  1. In a small bowl, whisk together powdered sugar and lemon juice until smooth. If too thick, add a touch more juice; if too thin, add more sugar.
Glaze & Serve:
  1. Once the cake has cooled, drizzle the glaze over the top. Let set for 10–15 minutes before slicing.
  2. Enjoy!