Go Back

Aunt Faye's Pound Cake

This cherished family recipe delivers a moist texture and rich flavor, perfect for gatherings or enjoying with coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 box Duncan Hines Butter Recipe Cake Mix This box mix ensures a moist and buttery flavor.
  • 1 cup Cake flour Using cake flour helps create a lighter texture.
  • 1 cup Granulated sugar
Wet Ingredients
  • 1 cup Sour cream Adds tenderness with a slight tang.
  • 1 cup Unsalted butter Must be at room temperature for creamy texture.
  • 4 large Eggs Should be at room temperature for even mixing.
  • 1/2 cup Vegetable oil
  • 1/2 cup Water
Flavorings
  • 2 teaspoons Vanilla extract
  • 1 teaspoon Almond extract
  • 1 teaspoon Butter flavoring
Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease the loaf pan.
  2. In a large mixing bowl, combine the Duncan Hines cake mix, cake flour, and granulated sugar; whisk together.
  3. Stir in the sour cream, room temperature butter, eggs, vegetable oil, and water until the batter is smooth.
  4. Mix in the vanilla extract, almond extract, and butter flavoring.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 60-75 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
  3. In a small bowl, combine the powdered sugar and fresh lemon juice until smooth; drizzle over the cooled pound cake.

Notes

Be sure to use room temperature ingredients for best results. Customize with add-ins like blueberries or strawberries for variation. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.