Slap Ya Momma Pound Cake

Ingredients

  • 3 sticks (1½ cups) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • Optional: 1 teaspoon almond extract or lemon zest (for a flavor twist)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
  2. Cream the butter and sugar in a large mixing bowl until light and fluffy (about 4–5 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Beat on low speed until just combined.
  6. Stir in the vanilla extract (and almond extract or zest if using).
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  10. Serve as is, or dust with powdered sugar or glaze with a vanilla or lemon icing.

Would you like a glaze recipe or variations like chocolate or cream cheese swirl?

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