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Slap Your Mama Pound Cake

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A timeless classic pound cake with rich flavors and a buttery aroma, perfectly balanced sweetness, and a smooth glaze.

Ingredients

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  • 1 cup unsalted butter (softened)
  • 2 3/4 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 cups powdered sugar
  • 3 tablespoons whole milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C) and grease or flour your bundt or tube pan.
  2. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk.
  6. Stir in the vanilla extract and almond extract if using.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 75 to 85 minutes, until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
  11. Drizzle the glaze over the cooled cake and allow to set before slicing.

Notes

Store the cake covered at room temperature for up to 3 days; refrigerate for up to a week or freeze for up to 3 months.

Nutrition

Find it online: https://easydishestomake.com/slap-your-mama-pound-cake-2/