Slap Ya Momma Pound Cake
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup vegetable shortening
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional, but traditional)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
For the White Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large mixing bowl, cream together the softened butter, vegetable shortening, and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract and almond extract until combined.
5. In a separate bowl, whisk together the all-purpose flour and salt.
6. Alternately add the flour mixture and whole milk to the creamed mixture, beginning and ending with the flour. Mix just until incorporated.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure a smooth, well-mixed batter.
For a thicker glaze, start with 2 tablespoons of milk and add more gradually until desired consistency is reached.