Slap Your Mama Pound Cake
A delightful dessert with rich aroma and buttery flavor, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the cake
- 1 cup unsalted butter, room temperature Adds richness and moisture.
- 2.5 cups granulated sugar Sweetens the cake perfectly.
- 5 large eggs Binds the ingredients and allows rising.
- 1 cup whole milk Keeps the cake tender.
- 1 tbsp vanilla extract Infuses aroma into the cake.
- 3 cups all-purpose flour Forms the cake's structure.
- 0.5 tsp salt Balances sweetness.
- 0.5 tsp almond extract (optional) Adds depth of flavor.
For the glaze
- 2 cups powdered sugar Creates the sweet topping.
- 4-6 tbsp heavy cream or milk Gives the glaze a smooth consistency.
- 1 tsp vanilla extract Amplifies the aroma and taste.
- 1 pinch salt Elevates the glaze.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a bundt pan thoroughly.
- In a large bowl, cream together the butter and granulated sugar for 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts until blended.
- Gradually add flour and milk, alternating between the two. Start and end with flour.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 70-80 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it on a wire rack.
Glazing
- In a separate bowl, whisk together powdered sugar, heavy cream/milk, vanilla, and a pinch of salt until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Use high-quality butter, ensure ingredients are at room temperature. Consider adding chocolate chips or citrus zest for variation. Always sift flour before measuring.