INGREDIENTS
- CAKE:
- 1 box Duncan Hines butter recipe cake mix
- 1 cupcake flour
- 1 cup of sugar
- 1 cup sour cream, room temp
- 1 stick butter, room temp
- 5 Eggs, room temperature
- 1/4 cup oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavouring
- 1 teaspoon almond extract
- GLAZE:
- 2 cups powdered sugar
- 1/4 cup lemon juice
INSTRUCTIONS
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using baker’s Joy, generously grease a tube bundt pan.
Step 3: Combine the cake ingredients (cake mix, cake flour, sugar, sour cream, butter, eggs, oil, water, vanilla extract, butter flavouring, and almond extract) until smooth. Be very careful not to overmix the batter.
Step 4: Into the prepared pan, pour the batter, then place inside the preheated oven. Bake for about 55 to 65 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 5: When done, remove from the oven and let the cake cool for at least 10 to 15 minutes before inverting onto a serving dish.
Step 6: In the meantime, prepare the glaze. Mix the glaze ingredients (powdered sugar and lemon juice) to your desired texture.
Step 7: Pour the glaze a little at a time over the cake, spreading it with the back of a spoon to allow the glaze to soak into the warm cake.
Step 8: Serve warm or room temperature. Enjoy!
