Description
This classic Slap Ya Momma Pound Cake is rich, buttery, and tender, with a light crumb that makes it a perfect dessert for any occasion. Enjoy it plain or topped with powdered sugar, whipped cream, or fresh berries.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 ½ cups unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
- Prepare the Batter:
- Cream butter and sugar with an electric mixer on medium speed until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each.
- In a separate bowl, whisk flour and salt.
- Gradually add the flour mixture to the butter mixture, alternating with milk. Start and end with flour, mixing just until combined.
- Add vanilla and almond extracts, mixing until just incorporated.
- Bake:
- Pour batter into the prepared pan, smoothing the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Serve: Slice and serve as is or with powdered sugar, whipped cream, or fresh berries.
Notes
- For a stronger almond flavor, increase almond extract to 1 ½ tsp, or omit for pure vanilla flavor.
- Ensure butter, eggs, and milk are at room temperature for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes - 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg