Famous Pound Cake Recipe – A Simple, Buttery Classic

Introduction
The kitchen smells like butter and warm vanilla — and right away I think of my mom’s Sunday afternoons. This recipe for Famous Pound Cake sits on that same shelf of comfort; it’s golden, tender, and somehow both simple and special within one slice. When you bake this Famous Pound Cake, the house fills with a soft, sweet scent that tells everyone to slow down and stay a while. Also, if you like cozy cakes with old-fashioned charm, you might enjoy a twist on spices from my apple butter cake.

Why You’ll Love It

• Quick and easy to make, even on a busy weeknight.
• Comforting homemade flavor that smells like childhood.
• Made with simple ingredients you probably already have.
• Great for any occasion — brunch, dessert, or a quiet afternoon coffee.
• Always a crowd-pleaser with a tender crumb and buttery glaze; for another rich treat, try this apple cake with cream cheese frosting.

Ingredients You’ll Need

• 1 box Duncan Hines butter recipe cake mix
• 1 cup cake flour
• 1 cup sugar
• 1 cup sour cream, room temperature — use full-fat for the creamiest crumb.
• 1 stick (1/2 cup) butter, room temperature — unsalted works best so you control the salt.
• 5 eggs, room temperature
• 1/4 cup oil
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring
• 1 teaspoon almond extract
• 1 cup powdered sugar (for glaze)
• 2–3 tablespoons lemon juice (for glaze)

Chef’s note: For extra richness, make sure the butter and eggs sit out for a bit so everything blends smoothly. Also, if you like fruit-forward desserts, see this fun idea over at apple crisp cheesecake.

How to Make It

1. Preheat the oven to 350°F. Then generously grease a tube or Bundt pan with Baker’s Joy so the cake comes out clean.
2. In a large bowl, add the cake mix, cake flour, sugar, sour cream, butter, eggs, oil, water, vanilla, butter flavoring, and almond extract. Next, mix until the batter is smooth. Be gentle and avoid overmixing so the cake stays tender.
3. Pour the batter into the prepared pan. You’ll notice it’s thick and silky — that’s a good sign.
4. Bake for 55–65 minutes. Meanwhile the kitchen will start to smell like toasted butter and vanilla; that aroma is irresistible. Then check with a toothpick in the center — when it comes out clean, the cake is done.
5. Cool for 10–15 minutes in the pan, and then invert the cake onto a serving plate. The crust should be a warm gold with slightly crisp edges.
6. For the glaze: whisk powdered sugar and lemon juice until you have a thick, nectar-like glaze. Slowly spoon the glaze over the warm cake so it soaks in and shines.
7. Slice and serve warm or at room temperature. Also, this Famous Pound Cake tastes amazing with a little extra lemon zest on top.

For a mini version or bundtlet tips, I sometimes use tricks I learned from mini cheesecake molds to speed things up.

Kitchen Tips

• Time-saver: Use room-temperature ingredients and a stand mixer to cut mixing time by half.
• Fix for a dense cake: If it feels heavy after baking, try slicing and gently warming each slice in the oven for a few minutes before serving — it lifts the texture back to fresh.
• Flavor twist: Add a tablespoon of grated lemon zest to the batter for a bright pop, or swap almond extract for a little rum extract for a cozy twist.

Serving Ideas

• Serve at a family dinner or Sunday brunch with berries and whipped cream.
• For a cozy night in, pair a warm slice with a big mug of tea or coffee.
• For holidays, drizzle the glaze and add toasted sliced almonds or candied lemon slices.
• Turn leftovers into a quick trifle with mascarpone and fruit, or make French toast for a delicious morning after.
  Also, if you like small, shareable sweets, check my notes on mini desserts.

Storing & Leftovers

• Store at room temperature for 2 days in an airtight container, or refrigerate up to 5 days.
• Freeze slices wrapped tightly for up to 3 months; thaw in the fridge and warm gently.
• Leftover idea: Toast a slice and top with ricotta and honey for a breakfast treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign! Plus, a toothpick should come out clean from the center of this Famous Pound Cake.

Final Thoughts

This Famous Pound Cake has become my go-to when I want something simple that still feels like a celebration. Because it uses everyday ingredients and gives such a tender, buttery result, I reach for it when friends drop by or when I need a little homemade comfort. Try it, make it yours, and pass a slice to someone you love — it always brings people to the table with a smile. This Famous Pound Cake is small-time magic in every bite.

Conclusion

If you’re curious how this stacks up against other takes on the classic, read this practical review at I Tried 4 Famous Pound Cake Recipes – Here’s the Best | The Kitchn. Also, for another beloved Southern-style approach, check out The BEST Pound Cake Recipe in the South.

Famous Pound Cake

A tender and buttery classic pound cake that fills your kitchen with the comforting aroma of vanilla and butter, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 box Duncan Hines butter recipe cake mix
• 1 cup cake flour
• 1 cup sugar
• 1 cup sour cream, room temperature Use full-fat for the creamiest crumb.
• 1/2 cup butter, room temperature Unsalted works best so you control the salt.
• 5 pieces eggs, room temperature
• 1/4 cup oil
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring
• 1 teaspoon almond extract

For the Glaze

• 1 cup powdered sugar For glaze.
• 2–3 tablespoons lemon juice For glaze.

Method

 

Preparation

1. Preheat the oven to 350°F. Generously grease a tube or Bundt pan with Baker’s Joy.
2. In a large bowl, add the cake mix, cake flour, sugar, sour cream, butter, eggs, oil, water, vanilla, butter flavoring, and almond extract. Mix until the batter is smooth, being gentle to avoid overmixing.
3. Pour the batter into the prepared pan.

Baking

1. Bake for 55–65 minutes. Check with a toothpick in the center; if it comes out clean, the cake is done.
2. Cool for 10–15 minutes in the pan, then invert the cake onto a serving plate.

Glazing

1. For the glaze, whisk powdered sugar and lemon juice until thick. Spoon the glaze over the warm cake.
2. Slice and serve warm or at room temperature, optionally with extra lemon zest on top.

Notes

For extra richness, make sure the butter and eggs sit out for a bit. Use room-temperature ingredients and a stand mixer to cut mixing time. If it feels heavy, warm each slice before serving.