Go Back
–+ servings
Slap Your Mama Pound Cake, a moist and buttery dessert perfect for any occasion.

Slap Your Mama Pound Cake

No ratings yet
A rich and buttery pound cake with a tender crumb, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup unsalted butter (softened) For a rich, creamy base and to ensure the cake has a tender crumb.
  • 2 3/4 cups granulated sugar Helps create a sweet flavor and contributes to the cake's texture.
  • 5 large eggs Providing structure and moisture.
  • 3 cups all-purpose flour Forms the backbone of the cake.
  • 1/2 teaspoon baking powder Adds a slight lift.
  • 1/2 teaspoon salt Enhances sweetness and balances flavors.
  • 1 cup whole milk Ensures the cake remains moist and tender.
  • 2 teaspoons pure vanilla extract Adds a rich, warm flavor.
  • 1/2 teaspoon almond extract (optional) Gives a lovely depth of flavor.
For the Glaze
  • 2 cups powdered sugar Used for the glaze, adding sweetness.
  • 3 tablespoons whole milk or heavy cream Helps achieve the desired consistency for the glaze.
  • 1 teaspoon pure vanilla extract Enhances the flavor of the glaze.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease or flour your bundt or tube pan.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture.
  6. Stir in the pure vanilla extract and almond extract (if using) until fully combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
Glazing
  1. For the glaze, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth.
  2. Drizzle over the cooled cake before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 12gSodium: 150mgSugar: 30g

Notes

For best results, use room temperature ingredients. Store leftover pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For added flavor, consider using lemon or orange zest in the batter or glaze for a citrus twist.

Tried this recipe?

Let us know how it was!