SLAP YA MOMMA POUND CAKE
You will need:
3 cups all-purpose flour
1 tablespoon vanilla extract
3 sticks (1½ cups) unsalted butter, room temp
2 ½ cups granulated sugar
6 large eggs
1 cup whole milk
½ teaspoon salt
Optional: 1 tsp almond extract (for added flavor)
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For the Glaze (like the one in your picture):
2 cups powdered sugar
2–3 tablespoons heavy cream or whole milk
½ tsp vanilla extract
Pinch of salt (to cut the sweetness a bit)
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Instructions:
1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan generously.
2. Cream butter and sugar using a stand mixer or hand mixer for 5–7 minutes, until pale and fluffy.
3. Add eggs one at a time, beating well after each.
4. In a separate bowl, sift flour and salt. Add flour mixture to the butter mix alternately with milk, beginning and ending with flour.
5. Add in vanilla (and almond extract if using) and mix until just combined.
6. Pour into pan and bake for 1 hour 15–25 minutes, or until a toothpick comes out clean.
7. Cool in pan 10–15 mins, then turn onto a rack to cool fully,
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For the Glaze:
1. Whisk together powdered sugar, cream, vanilla, and pinch of salt until smooth and thick.
2. Pour generously over cooled cake, letting it drip down the sides like in the picture.