Slap Ya Momma Pound Cake 🍰✨
Ingredients:
For the Pound Cake:
1 cup (226g) unsalted butter, softened
2 ¾ cups (550g) granulated sugar
5 large eggs, at room temperature
3 cups (375g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (240ml) whole milk, room temperature
2 teaspoons pure vanilla extract
½ teaspoon almond extract (optional)
For the Glaze:
2 cups (240g) powdered sugar
3 tablespoons whole milk or heavy cream
1 teaspoon pure vanilla extract
Directions:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 4–5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with flour. Mix just until combined.
Stir in vanilla extract and almond extract (if using).
Pour the batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake. Let set before slicing.
Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
Kcal: 485 kcal per slice | Servings: 12 slices
Tips:
Bring all ingredients to room temperature for a smoother batter and better texture.
Don’t overmix the batter once the flour is added—just until incorporated for the best crumb.
#poundcake #classicdesserts #southernbaking #buttercake #vanillaglaze #bundtcake #cakerecipe #easybaking #homemadecakes #bakingfromscratch