Slap Your Momma Pound Cake
A rich and buttery pound cake that melts in your mouth, perfect for special occasions or cozy gatherings.
Ingredients
For the pound cake
- 1 cup unsalted butter, softened (at room temperature)
- 2 3/4 cups granulated sugar
- 5 large eggs (at room temperature)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature)
- 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
- 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
Make sure all your ingredients are at room temperature for better mixing. Don’t skip the greasing of the bundt pan to prevent sticking. For an even more moist cake, add an extra tablespoon of milk. You can use a toothpick test to check if the cake is done; it should come out clean. If using margarine instead of butter, note that butter gives the best flavor and texture.