Aunt Faye’s Pound Cake Recipe – A cozy, buttery slice of Sunday

Introduction

The kitchen smells like browned butter and lemon — the kind of warm aroma that makes people slow down and smile. I always reach for this recipe when I want comfort: Aunt Faye’s Pound Cake sits on the counter, gleaming with a simple glaze. This always takes me back to Sunday dinners. If you love classic loaf cakes, you might also enjoy my classic pound cake for another old-fashioned option.

Why You’ll Love This

• Quick assembly with a boxed mix and a few pantry staples.
• Tender, buttery crumb that stays moist for days.
• Bright lemon glaze cuts the richness for balance.
• Kid-approved and great for potlucks or neighbor gifts.

Quick Recipe Snapshot

• Servings: 10–12 slices
• Prep time: 15 minutes
• Cook time: 55–65 minutes
• Total time: 1 hour 10 minutes (including cooling)
• Skill level: Easy
• Taste: sweet + buttery with bright lemon glaze

You’ll feel confident making this—simple steps and forgiving batter.

Ingredients You’ll Need

• 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
• 2 cups powdered sugar
• ¼ cup lemon juice (fresh is best)

Chef notes:

• Use room-temp eggs for even rise.
• Fresh lemon juice gives bright flavor.
• Unsalted butter controls the salt.
• Cake flour = tender crumb.
• Sour cream keeps it moist.

Also, if you like nutty twists, try a variation inspired by my lemon pound cake notes.

How to Make It

1. First, preheat the oven to 325°F and grease a 9×5-inch loaf pan well. Dust with flour; tap out excess.
2. Then, beat the butter and granulated sugar until light and slightly fluffy. You’ll see it lighten in color.
3. Next, add eggs one at a time, beating each in until smooth. Add vanilla, butter flavoring, and almond extract. The batter will smell rich and fragrant.
4. Meanwhile, whisk together the cake mix and cake flour in a separate bowl. Fold dry mix into the wet in thirds, alternating with sour cream, oil, and water. Mix until combined; don’t overbeat.
5. Pour batter into the prepared pan and smooth the top. Tap the pan on the counter once to level. Bake until golden on top and a toothpick comes out clean, about 55–65 minutes. Look for slightly pulling edges.
6. While the cake cools 10 minutes in the pan, make the glaze: whisk powdered sugar and lemon juice until smooth and pourable. If too thick, add a splash more lemon.
7. Finally, invert the loaf onto a wire rack, poke a few shallow holes with a skewer, then pour the glaze over the warm cake so it sinks into cracks. Let cool completely before slicing.

For a similar rich loaf with a nutty twist, I often reference my famous pound cake technique for baking times.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use warm eggs and room-temp butter—no chilling needed, mixes faster.
2. Common mistake + fix: Overbaking dries the cake; start checking at 50 minutes and watch for golden edges.
3. Simple variation: Stir in ½ cup toasted pecans or a teaspoon of cinnamon for warmth.

Serving Ideas

• Slice thick for an after-dinner dessert with vanilla ice cream.
• Serve at brunch with fresh berries and whipped cream.
• Pack slices for a thoughtful neighbor gift; wrap in parchment.
• Dress it up for holidays with candied lemon peel and a dusting of powdered sugar.
  Pair with coffee or a bright tea; for a citrus twist, taste alongside my key lime pound cake notes.

Storing & Leftovers

• Fridge: Wrap tightly; keep 3–4 days in an airtight container.
• Freezer: Slice and freeze up to 3 months; thaw in the fridge overnight.
• Reheat: Warm a slice 12–15 seconds in the microwave to restore softness—avoid overdoing it.

Leftover idea: Turn slices into a quick trifle with whipped cream and berries.

FAQs

Q: Can I make this ahead?
A: Yes. Bake, glaze, then wrap well and refrigerate up to 2 days; bring to room temp before serving.

Q: Can I swap sour cream?
A: You can use plain Greek yogurt in equal amount, but sour cream gives the best rich texture.

Q: How do I know it’s done?
A: The top will be golden and a toothpick in the center should come out clean or with a few moist crumbs. Edges will pull from the pan slightly.

Q: Can I freeze Aunt Faye’s Pound Cake?
A: Absolutely—freeze wrapped slices up to 3 months for best texture.

Final Thoughts

This is the kind of cake that fills the kitchen and makes people talk. I love how simple ingredients come together into something homey and special. Tweak the extracts or add nuts, and make it your own—either way, you’re carrying on Aunt Faye’s tradition.

Conclusion

If you’d like the original family-style version, see a close take at Aunt Faye’s Pound Cake | Blind Pig and The Acorn for a similar classic. For another community-tested recipe, check this reader-submitted version at Aunt Faye’s Pound Cake | Just A Pinch Recipes.

Aunt Faye’s Pound Cake

A cozy, buttery pound cake with a bright lemon glaze, perfect for Sunday dinners or as a thoughtful gift.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 box Duncan Hines Butter Recipe Cake Mix
• 1 cup cake flour Cake flour is used for a tender crumb.
• 1 cup granulated sugar
• 1 cup sour cream Room temperature for even mixing.
• 1/2 cup unsalted butter Room temperature.
• 5 large eggs Room temperature for better rise.
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring
• 1 teaspoon almond extract

Lemon Glaze

• 2 cups powdered sugar
• 1/4 cup lemon juice Fresh is best for brightness.

Method

 

Preparation

1. Preheat the oven to 325°F (163°C) and grease a 9x5-inch loaf pan well. Dust with flour and tap out excess.
2. Beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add eggs one at a time, beating each in until smooth. Then add vanilla, butter flavoring, and almond extract.
4. In a separate bowl, whisk together the cake mix and cake flour.
5. Fold the dry mix into the wet ingredients in thirds, alternating with sour cream, oil, and water. Mix until just combined; do not overbeat.
6. Pour batter into the prepared pan, smooth the top, and tap the pan on the counter to level.
7. Bake for 55-65 minutes until golden on top and a toothpick comes out clean.

Glazing and Cooling

1. While the cake cools for 10 minutes in the pan, whisk powdered sugar and lemon juice until smooth and pourable. Adjust consistency with more lemon juice if too thick.
2. Invert the loaf onto a wire rack, poke a few shallow holes with a skewer, and pour the glaze over the warm cake.
3. Let the cake cool completely before slicing.

Notes

Tips: Use room-temperature ingredients for best results. Avoid overbaking to keep the cake moist. For variations, consider adding toasted pecans or cinnamon.