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Slap Ya Momma Pound Cake Recipe

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★★★★★

4.7 from 76 reviews

This Slap Ya Momma Pound Cake is a classic Southern-inspired dessert featuring a moist and tender crumb with a rich buttery flavor, enhanced by vanilla and optional almond extracts. Baked to golden perfection in a bundt or tube pan and finished with a smooth, sweet vanilla glaze, this pound cake is perfect for any occasion where comfort and indulgence are key.

Ingredients

Scale

For the Pound Cake:

  • 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)

For the Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons whole milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour a bundt pan or a 10-inch tube pan to ensure the cake doesn’t stick during baking.
  2. Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale, resembling a cloud. This process is essential for a tender, airy cake texture.
  3. Add Eggs: Crack in the eggs one at a time, beating thoroughly after each addition to emulsify the batter and maintain a smooth consistency.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture and milk alternately to the butter and egg mixture, starting and ending with the flour mixture. Mix on low speed until just combined to avoid overmixing, which can toughen the cake.
  6. Add Extracts: Stir in the vanilla extract and optional almond extract gently to incorporate the flavors without deflating the batter.
  7. Pour Batter into Pan: Transfer the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
  8. Bake: Place the pan in the preheated oven and bake for 75 to 85 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  9. Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes to firm up slightly, then carefully invert it onto a wire rack to cool completely. Cooling fully prevents the glaze from melting upon application.
  10. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth and pourable but not too thin.
  11. Glaze and Serve: Once the cake is completely cooled, drizzle the glaze over the top, letting it set before slicing and serving to enjoy the full flavor and beautiful presentation.

Notes

  • Using softened butter is key for proper creaming with sugar to achieve a light texture.
  • The optional almond extract adds a subtle nutty flavor but can be omitted if preferred.
  • Do not overmix the batter after adding the flour to avoid a dense cake.
  • Test for doneness with a toothpick to prevent under or overbaking.
  • Let the cake cool completely before glazing to avoid the glaze melting off.
  • You can substitute milk with buttermilk for a slightly tangier flavor and softer crumb.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pound cake, Southern cake, vanilla pound cake, classic dessert, bundt cake, homemade cake, buttery cake, glazed pound cake

Find it online: https://tastewithamy.com/slap-ya-momma-pound-cake-recipe/