Slap Ya Mama Pound Cake (Print)
Buttery pound cake with almond notes and smooth white glaze.
# Ingredients:
→ For the Cake
01 -
1 pound (4 sticks) unsalted butter, softened
02 -
2 ½ cups granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon almond extract (optional but recommended)
05 -
8 large eggs
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
½ teaspoon salt
09 -
1 cup whole milk
→ For the White Glaze
10 -
1 ½ cups powdered sugar
11 -
2–3 tablespoons milk or heavy cream
12 -
½ teaspoon vanilla extract
# Directions:
01 -
Preheat oven to 325°F (165°C). Grease a 10-inch tube pan (or Bundt pan) and lightly dust with flour.
02 -
In a large bowl, cream the butter and sugar until light and fluffy (about 5–7 minutes). Add vanilla and almond extracts, mixing until combined. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until smooth—don’t overmix.
03 -
Pour batter into prepared pan and smooth the top. Bake for 1 hour 20–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes.
04 -
In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth. Adjust consistency by adding more milk or sugar as needed—it should be pourable but not too thin.
05 -
Carefully invert the cake onto a wire rack. While the cake is still slightly warm, drizzle the white glaze over the top, letting it drip down the sides. Allow glaze to set for 15–20 minutes before slicing.