This Slap Ya Mama Pound Cake is a rich, buttery Southern-style pound cake with a tender crumb and a smooth, sweet glaze. It is simple to make and perfect for holidays, family gatherings, or whenever you want a classic homemade dessert.
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Glaze
- 2 cups powdered sugar
- ¼ cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 4–5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until the batter is smooth and combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then carefully turn it onto a wire rack and let it cool completely.
For the Glaze
Whisk together the powdered sugar, heavy cream, melted butter, and vanilla extract until smooth and creamy. Add a little more cream if needed to reach a thick but pourable consistency.
Drizzle the glaze generously over the cooled pound cake, allowing it to drip down the sides.
Let the glaze set for a few minutes before slicing and serving.
Store leftover cake in an airtight container at room temperature or in the refrigerator.
