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The Best Aunt Fayes Pound Cake!!!

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We’ve add two more laying hens to our small flock of backyard chickens and the extra eggs have me trying to come up with recipes to use them in. I got to thinking a pound cake would be good and immediately thought of Aunt Faye’s Pound Cake. I’ve told you about Aunt Faye before-she was Granny’s oldest sister.

I thought I had her pound cake recipe, but couldn’t find it so I asked Granny to borrow hers. You’d have thought I ask her for a million dollars. She said “Can you take a picture of it with your phone so you don’t have to take it with you?” I said “No not to where I could see it good. Can’t I take it? Or would you rather me sit down and copy it off?” Granny said “Well I’m pretty sure you’ve got my original recipe that she gave me.” I admitted that I thought I did too but couldn’t find it.

I think the fact that I had just took her to get groceries, carried them all in the house, and helped her put them up made her give in and say that I could take the recipe with me, but I better bring it back…like tomorrow.

Ingredients

CAKE

1 box duncan hines butter recipe cake mix
1 c cake flour
1 c sugar
1 c sour cream, room temp
1 stick butter, room temp
5 eggs, room temp
1/4 c oil
1/4 c water
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond extract

GLAZE

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2 c powered sugar
1/4 c lemon juice

Directions

  1. Preheat oven to 350 degrees. Spray tube bundt pan generously with Baker’s Joy.
  2. Mix ingredients for cake together until smooth. Do not overmix.
  3. Pour batter into pan and bake for 55 -65 minutes until done (Use the fork or tooth pick test). Allow to cool for about 10-15 minutes and invert to serving dish.
  4. While cake is cooling mix powdered sugar and lemon juice to desired texture. It is only a glaze, so it should been a thick nectar consistency.
  5. Pour glaze over cake a little at a time spreading with the back of a spoon allowing it to soak into the still warm cake.

Enjoy

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