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.
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
2 c powered sugar
1/4 c lemon juice
- Preheat oven to 350 degrees. Spray tube bundt pan generously with Baker’s Joy.
- Mix ingredients for cake together until smooth. Do not overmix.
- 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.
- 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.
- 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.