Slap Ya Momma Pound Cake
Ingredients
For the Pound Cake:
3 cups all-purpose flour (sifted)
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
½ cup butter-flavored shortening (or substitute with more butter)
3 cups granulated sugar
5 large eggs, room temperature
1 cup full-fat sour cream
1 tablespoon vanilla extract
½ teaspoon almond extract (optional for depth)
For the Glaze:
2½ cups powdered sugar
4 tablespoons unsalted butter, melted
4–5 tablespoons heavy cream or milk
1½ teaspoons vanilla extract
Pinch of salt
Optional topping: white chocolate curls or shredded coconut
Preparation
Step 1: Preheat your oven
Set your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan generously to ensure the cake releases easily after baking.
Step 2: Sift dry ingredients
In a medium bowl, sift together flour, baking powder, and salt. This ensures even texture and avoids lumps.
Step 3: Cream butter, shortening, and sugar
In a large bowl, use an electric mixer to beat the softened butter, shortening, and granulated sugar until light and fluffy (about 5 minutes). This creaming process traps air and is essential for a good pound cake rise.
Step 4: Add eggs one at a time
Beat in the eggs one by one, allowing each to fully incorporate before adding the next. Scrape the bowl as needed to ensure even mixing.
Step 5: Add sour cream and extracts
Mix in the sour cream, vanilla, and almond extract. The batter should look creamy and smooth at this stage.
Step 6: Incorporate flour mixture
Gradually add the sifted flour mixture to the wet ingredients in 2–3 additions. Mix just until combined—don’t overbeat or the cake will become tough.
Step 7: Pour into pan and bake
Pour the batter evenly 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. The cake should be golden brown and have a slight crust on top.
Step 8: Cool and release
Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a cooling rack or serving platter. Let cool completely before glazing.
Step 9: Make the glaze
In a medium bowl, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable. Adjust thickness with more cream or sugar as needed.
Step 10: Drizzle and top
Once the cake is fully cool, pour the glaze generously over the top, letting it drip down the sides. Garnish with white chocolate curls, shredded coconut, or leave as-is for a dramatic effect