This Slap Ya Mama Pound Cake is a rich, buttery Southern-style dessert with a tender crumb, sweet vanilla flavor, and a smooth glaze poured over the top. Perfect for holidays, family gatherings, or whenever you want a classic homemade cake that everyone will love.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
For the Creamy Glaze
- 2 cups powdered sugar
- 4 tbsp milk or heavy cream
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
Beat the softened butter and sugar together until light and fluffy, about 4–5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Gradually add the flour mixture, alternating with the milk. Mix just until the batter is smooth and combined.
Pour the batter into the prepared Bundt pan and bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Whisk together powdered sugar, milk, melted butter, and vanilla until smooth. Drizzle the glaze over the cooled cake before serving.
