Slap Your Momma Pound Cake
A rich and buttery classic dessert with a dense texture that melts in your mouth, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened (at room temperature) Ensure it's at room temperature for better mixing.
- 2 3/4 cups granulated sugar
- 5 large eggs (at room temperature) Ensure they're at room temperature.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature) Ensure it's at room temperature.
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional) Optional flavoring.
Glaze Ingredients
- 2 cups powdered sugar
- 3 tablespoons whole milk or heavy cream Use for the glaze.
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the softened butter with granulated sugar until it's light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Stir in the vanilla and almond extract.
- Pour the batter into the prepared bundt pan.
Baking
- Bake for about 75-90 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack.
Making the Glaze
- For the glaze, mix powdered sugar, whole milk (or heavy cream), and vanilla extract in a bowl until smooth. Drizzle over the cooled cake as desired.
Notes
Store wrapped in plastic wrap or aluminum foil at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.