Slap Ya Momma Pound Cake


Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup butter-flavored shortening (like Crisco)
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour (sifted)
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 1 tsp almond extract (optional but adds great flavor)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
  2. Cream butter and shortening in a large bowl using an electric mixer until light and fluffy (about 3-5 minutes).
  3. Gradually add sugar, one cup at a time, beating well after each addition.
  4. Add eggs one at a time, beating well after each one.
  5. In a separate bowl, sift together flour, baking powder, and salt.
  6. Alternate adding flour mixture and milk to the batter, beginning and ending with flour. Mix just until combined.
  7. Stir in vanilla and almond extract.
  8. Pour batter into the prepared Bundt pan and smooth the top with a spatula.
  9. Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

Whisk until smooth and drizzle over the cooled cake.


Let me know if you’d like a lemon or cream cheese twist added to this pound cake!

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