Slap Your Mama Pound Cake
A delightfully rich and buttery pound cake with a golden-brown crust and tender interior, topped with a scrumptious glaze.
Servings: 12 slices
Calories: 350kcal
Ingredients
For the Pound Cake
- 1 cup unsalted butter, at room temperature Ensure it's soft for easy creaming.
- 2 1/2 cups granulated sugar For sweetness.
- 5 large eggs Adds richness.
- 1 cup whole milk For moisture.
- 1 tbsp vanilla extract For warm aroma.
- 3 cups all-purpose flour Provides structure.
- 1/2 tsp salt Balances flavors.
- 1/2 tsp almond extract Optional, for enhanced flavor.
For the Glaze
- 2 cups powdered sugar For sweetness.
- 4-6 tbsp heavy cream or milk To achieve perfect consistency.
- 1 tsp vanilla extract For flavor.
- pinch salt To round the flavors.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Gradually add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and almond extract, if using.
- Alternate adding the flour and milk to the batter, starting and ending with flour. Mix until just combined.
Baking
- Pour the batter into the prepared bundt pan and bake for 70-80 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Glazing
- In a bowl, whisk together the powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Notes
Ensure all ingredients are at room temperature, and do not rush the creaming process for a lighter texture. You may substitute almond extract with lemon or orange zest for variations. Cover with foil if it starts to brown too much while baking.