Slap Ya Mama Pound Cake

 This is the quintessential Southern pound cake—incredibly rich, buttery, and dense with a velvety crumb. The optional almond extract adds a classic depth of flavor that makes this cake truly unforgettable. Topped with a simple vanilla glaze, it's a show-stopping dessert that lives up to its playful name.

Yields: 1 large cake (12-16 servings)
Prep time: 20 minutes
Bake time: 1 hour 20-30 minutes
Cooling time: 2 hours

Ingredients

For the Pound Cake:

• 1 pound (4 sticks) unsalted butter, softened to room temperature

• 2 ½ cups granulated sugar

• 1 teaspoon pure vanilla extract

• 1 teaspoon almond extract (optional, but highly recommended)

• 8 large eggs, at room temperature

• 3 cups all-purpose flour, spooned and leveled

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup whole milk, at room temperature

For the Vanilla Glaze:

• 1 ½ cups powdered sugar, sifted

• 2–3 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

Instructions

1. Prepare for Baking
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan, tapping out any excess flour.

2. Make the Cake Batter

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar together on medium-high speed for 5-7 minutes. The mixture should be pale in color and very fluffy.

• Beat in the vanilla and almond extracts until combined.

• Add the eggs one at a time, mixing well after each addition until the yolk is fully incorporated. Scrape down the bowl as needed.

• In a separate medium bowl, whisk together the flour, baking powder, and salt.

• With the mixer on low speed, add the dry ingredients and the milk alternately to the butter mixture. Begin and end with the dry ingredients (3 additions of dry, 2 of milk). Mix only until the batter is smooth and no streaks of flour remain. Do not overmix.

3. Bake the Cake

• Pour the thick batter into the prepared pan and smooth the top with a spatula.

• Bake for 1 hour and 20-30 minutes, or until a long wooden skewer or toothpick inserted into the center of the cake comes out clean.

• Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely.

4. Finish with the Glaze

• Once the cake is completely cool, make the glaze. In a medium bowl, whisk the sifted powdered sugar with 2 tablespoons of milk and the vanilla extract until smooth. If the glaze is too thick, add the remaining milk, one teaspoon at a time, until it reaches a pourable consistency.

• Drizzle the glaze over the cooled cake and allow it to set before slicing.

Baker's Notes

• Room Temperature is Key: Using room-temperature butter, eggs, and milk is crucial for a smooth, emulsified batter that bakes up evenly.

• Don't Overmix: Once the flour is added, mix just until combined. Overmixing can develop the gluten and lead to a tough cake.

• Cooling Patience: Allowing the cake to cool in the pan for a short time prevents it from breaking, but cooling it completely before glazing is essential to avoid a melted, runny mess.