Slap Ya Momma Pound Cake (Print)
Rich and buttery pound cake with creamy vanilla glaze. A decadent treat for any occasion.
# Ingredients:
→ Pound Cake
01 -
3 cups all-purpose flour, sifted
02 -
½ teaspoon baking powder
03 -
½ teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
½ cup butter-flavored shortening
06 -
3 cups granulated sugar
07 -
5 large eggs, room temperature
08 -
1 cup full-fat sour cream
09 -
1 tablespoon vanilla extract
10 -
½ teaspoon almond extract (optional)
→ Glaze
11 -
2½ cups powdered sugar
12 -
4 tablespoons unsalted butter, melted
13 -
4–5 tablespoons heavy cream or milk
14 -
1½ teaspoons vanilla extract
15 -
Pinch of salt
→ Optional Toppings
16 -
White chocolate curls or shredded coconut
# Directions:
01 -
Set your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan generously to ensure the cake releases easily after baking.
02 -
In a medium bowl, sift together flour, baking powder, and salt to ensure even texture and avoid lumps.
03 -
In a large bowl, use an electric mixer to beat the softened butter, shortening, and granulated sugar until light and fluffy (about 5 minutes).
04 -
Beat in the eggs one by one, allowing each to fully incorporate before adding the next. Scrape the bowl as needed to ensure even mixing.
05 -
Mix in the sour cream, vanilla, and almond extract. The batter should look creamy and smooth.
06 -
Gradually add the sifted flour mixture to the wet ingredients in 2–3 additions. Mix just until combined to avoid overbeating.
07 -
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a cooling rack or serving platter. Let cool completely before glazing.
09 -
In a medium bowl, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable. Adjust thickness with more cream or sugar as needed.
10 -
Once the cake is fully cool, pour the glaze generously over the top, letting it drip down the sides. Garnish with white chocolate curls, shredded coconut, or leave as-is.