Slap Your Momma Pound Cake
A classic rich and buttery pound cake that melts in your mouth, perfect for special occasions or cozy gatherings.
Ingredients
For the Cake
- 1 cup unsalted butter, softened (at room temperature) Make sure it's at room temperature for better mixing.
- 2 3/4 cups granulated sugar
- 5 large eggs (at room temperature) At room temperature for better mixing.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature) At room temperature for better mixing.
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk or heavy cream Can use heavy cream for richer 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.
- 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.
Glazing
- 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
Serve at room temperature or slightly warm. Enhance flavor with fresh berries or whipped cream. Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.