Slap Your Mama Pound Cake
A deliciously rich and buttery dessert, perfect for special occasions or a delightful treat any time.
Ingredients
Cake Ingredients
- 3 cups All-purpose flour (sifted)
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Butter (softened, 2 sticks)
- ½ cup Butter flavored shortening (or more butter)
- 3 cups Granulated sugar
- 5 large Eggs (room temperature)
- 1 cup Sour cream (full fat)
- 1 tablespoon Vanilla extract
- ½ teaspoon Almond extract (optional)
Glaze Ingredients
- 2 ½ cups Powdered sugar
- 4 tablespoons Unsalted butter (melted)
- 4-5 tablespoons Heavy cream or milk
- 1 ½ teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
Mixing
- In a large bowl, cream together the softened butter, shortening, and granulated sugar for about 5 minutes until light and fluffy.
- Beat in the eggs one at a time, allowing each to fully incorporate before adding the next.
- Mix in the sour cream, vanilla, and almond extract (if using) until smooth.
- Gradually add the sifted flour mixture to the wet ingredients in 2-3 additions, mixing just until combined.
Baking
- Pour the batter 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.
- Allow the cake to cool in the pan for 15-20 minutes. Then, invert onto a cooling rack and let cool completely.
Glazing
- For the glaze, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth.
- Once the cake is completely cool, drizzle the glaze over the top and garnish as desired.
Notes
Ensure all ingredients are at room temperature for best results. Avoid overmixing to prevent a dense cake. Variations include adding chocolate chips, nuts, or lemon zest.