Introduction

The Slap Ya Momma Pound Cake is a rich, buttery dessert that’s sure to impress with its tender crumb and sweet glaze. Perfect for any occasion, this classic recipe delivers comforting flavors with a hint of vanilla and almond. Let’s bake a cake that lives up to its bold name!

A Bundt cake with one large slice cut out shows five layers of soft, light yellow cake inside. The cake is covered with a smooth, thick white icing that flows down the sides in gentle waves, covering the entire top and edges. It sits on a clear glass cake stand with a decorative base, placed on a white marbled surface. The warm lighting highlights the moist texture of the cake and the shiny glaze of the icing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour a bundt pan or a 10-inch tube pan to prevent sticking.
Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to ensure the batter emulsifies properly.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 5: Gradually add the flour mixture and milk to the butter and egg mixture, alternating between the two and starting and ending with the flour. Mix on low speed just until combined to avoid toughness.
Step 6: Stir in the vanilla extract and almond extract, if using, gently blending them into the batter.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Step 10: While cooling, prepare the glaze by whisking together powdered sugar, milk or cream, and vanilla extract until smooth and pourable.
Step 11: Once the cake is completely cool, drizzle the glaze over the top and let it set before slicing and serving.

Tips & Variations

For a more intense almond flavor, increase the almond extract to 1 teaspoon or sprinkle sliced almonds on the glaze while it sets.
Use heavy cream in the glaze for a richer, creamier finish.
Ensure butter is completely softened to achieve a fluffy batter and tender crumb.
Don’t overmix once you add the flour to keep the cake light and moist.

Storage

Store the pound cake tightly wrapped at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or enjoy cold; the glaze may soften when warmed.

How to Serve

A round bundt cake with one large slice cut out shows a moist, yellow interior with a light crumb texture. The cake has a thin, golden-brown crust on the outside. A thick layer of smooth, creamy white icing is poured over the top, dripping down the sides and pooling slightly onto the clear glass plate beneath it. The plate rests on a white marbled textured surface with a white lace cloth partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

Yes, a bundt pan or a 10-inch tube pan works best for even baking and presentation, but you can use a loaf pan if needed. Baking time might vary slightly, so check doneness with a toothpick.

Is the almond extract necessary?

No, the almond extract is optional but adds a lovely depth of flavor. If you don’t like almond, simply omit it and rely on the vanilla extract for flavor.