Aunt Faye's Pound Cake
Moist, buttery pound cake with a lemon glaze—Aunt Faye’s classic recipe is a Southern favorite made simple.
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 butter room temperature
- 5 large eggs room temperature
- ¼ cup 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
Instructions
Step 1: Preheat & Prepare the Pan
- Preheat your oven to 350°F (175°C). Generously spray a tube or Bundt pan with Baker’s Joy or grease and flour well to prevent sticking.
Step 2: Make the Batter
- In a large mixing bowl, combine all cake ingredients. Mix just until smooth—do not overmix, as it can make the cake dense. The batter should be rich and creamy.
Step 3: Bake
- Pour the batter evenly into the prepared pan. Bake for 55 to 65 minutes, checking with a toothpick or fork near the center. When it comes out clean, the cake is done.
Step 4: Cool and Invert
- Let the cake cool in the pan for 10–15 minutes. Then invert it onto a serving platter. This short rest helps the cake set while still warm enough to absorb the glaze.
Step 5: Make the Glaze
- While the cake cools, whisk together powdered sugar and lemon juice until smooth and slightly thick—like nectar. It should drizzle but not run off completely.
Step 6: Glaze the Cake
- Slowly pour the glaze over the warm cake in stages, using the back of a spoon to spread it around. Let it soak in and repeat until it’s all used.
Step 7: Serve
- Serve warm or at room temperature. This cake is delicious either way and keeps wonderfully moist for days.