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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.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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.