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Slap Your Mama Pound Cake

This moist and buttery pound cake is perfect for celebrations or simple family gatherings, delivering a rich flavor and velvety texture.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 sticks 2 sticks (one cup) room temperature butter (salted or unsalted, your choice) Use room temperature butter for better mixing.
  • 1/2 cup 1/2 cup Crisco (regular or butter-flavored, your choice) Crisco can be substituted with all butter.
  • 2 cups 2 cups granulated sugar Adjust sugar based on taste preference.
  • 1 cup 1 cup sour cream (room temperature)
  • 5 large 5 large eggs (room temperature)
  • 2 teaspoons 2 teaspoons pure vanilla extract
  • 1/2 teaspoon 1/2 teaspoon almond extract Optional for added flavor.
  • 3 cups 3 cups all-purpose flour, sifted (measure first, sift after) Make sure to sift the flour after measuring.
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon salt (omit if using salted butter)
Glaze Ingredients
  • 1 cup 1 cup powdered sugar, sifted
  • 2-3 tablespoons 2–3 tablespoons milk or heavy cream
  • 1 teaspoon 1 teaspoon pure vanilla extract (or swap for lemon juice) Use fresh lemon juice for a citrus glaze.
  • a tiny pinch tiny pinch of salt (optional) Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Grease and flour a large bundt or tube pan.
  3. Sift the flour and baking powder together in a bowl, then set aside.
Mixing
  1. In a mixing bowl, beat the room temperature butter and Crisco until creamy.
  2. Add granulated sugar and beat at medium speed for about five minutes.
  3. Add each egg one at a time, mixing well after each addition.
  4. Mix in the sour cream, vanilla extract, and almond extract.
  5. Slowly work in the flour mixture until just combined; avoid over-mixing.
Baking
  1. Scoop the thick batter into the prepared pan, saving some for cupcakes if worried about overflow.
  2. Place the cake on a foil-lined baking sheet and bake for 1 hour and 15 minutes.
  3. Check for doneness with a cake tester; it should come out clean.
  4. If necessary, bake for an additional 15 minutes.
  5. Once baked, let it cool on a wire rack for at least 20 minutes before turning it out.
Glazing
  1. Once the cake has cooled completely, mix the powdered sugar, milk (or cream), and vanilla until smooth.
  2. Drizzle over the cake and allow it to set for around 30 minutes before slicing.

Notes

Ensure all ingredients are at room temperature before starting for better mixing. Do not over-mix the batter after adding flour to avoid a dense cake. For serving, pair with fresh fruits, whipped cream, or ice cream.