Slap Ya Mama Pound Cake
There’s something truly comforting about a slice of pound cake that’s rich, buttery, and just sweet enough to make you smile with every bite. This classic Southern pound cake is easy to make and perfect for any occasion, featuring a tender crumb, buttery richness, and a heavenly vanilla glaze.
Equipment
- 10-inch Bundt or Tube Pan
- Electric mixer
- Medium Mixing Bowl
- Large mixing bowl
- small saucepan
- Whisk
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- 1 cup whole milk room temperature
For the Glaze
- 1/4 cup unsalted butter melted
- 1/4 cup whole milk
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or use non-stick baking spray.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Step 3: In a large bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar for 5 to 7 minutes until pale and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts (almond extract is optional).
- Step 5: Alternately add the flour mixture and whole milk in three parts, starting and ending with the flour mixture. Mix on low speed until just combined, scraping down the bowl as needed.
- Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 10 minutes to 1 hour 20 minutes. Tent with foil if the top browns too fast.
- Step 7: Check doneness with a toothpick; it should come out clean or with a few moist crumbs. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
- Step 8: To make the glaze, melt butter in a small saucepan over medium heat. Add milk and bring to a gentle simmer. Remove from heat and whisk in powdered sugar and vanilla extract until smooth. Thin with more milk if needed.
- Step 9: Drizzle glaze over the cooled cake evenly. Let set for a few minutes before slicing and serving.
Notes
Make substitutions like using buttermilk or half-and-half instead of whole milk for extra tenderness. Add citrus extracts or fold in berries or chocolate chips for flavor twists. Store wrapped tightly at room temperature for 2-3 days, refrigerated up to a week, or frozen for up to 3 months.