Slap Your Mama Pound Cake
A rich, buttery Southern-style pound cake with a dense, velvety crumb and a sweet vanilla glaze. Perfect for holidays, gatherings, or anytime you’re craving an old-fashioned homemade dessert.
Equipment
- bundt pan or tube pan
- large mixing bowl
- medium mixing bowl
- electric mixer
- cooling rack
- Whisk
- spatula
Ingredients
- 1 cup unsalted butter (softened)
- 2 ¾ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional)
- 2 cups powdered sugar
- 3 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a bundt pan or 10-inch tube pan.
- Beat softened butter and granulated sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding the flour mixture and milk to the batter, beginning and ending with the flour. Mix on low until just combined.
- Stir in vanilla extract and almond extract if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar, milk or cream, and vanilla extract until smooth to make the glaze.
- Drizzle the glaze over the cooled pound cake and let it set before slicing.
Notes
Serve with berries, whipped cream, or ice cream. Avoid overmixing to keep the crumb tender, and be sure to grease and flour the pan generously to prevent sticking.
