Slap Ya Mama Pound Cake

Ingredients:

• For the Cake:
• 1 pound (4 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional but recommended)
• 8 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• For the White Glaze:
• 1 ½ cups powdered sugar
• 2–3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Instructions:

1. 1. Prepare the Cake
2. Preheat oven to 325°F (165°C).
3. Grease a 10-inch tube pan (or Bundt pan) and lightly dust with flour.
4. 2. Make the Batter
5. In a large bowl, cream the butter and sugar until light and fluffy (about 5–7 minutes).
6. Add vanilla and almond extracts, mixing until combined.
7. Beat in eggs, one at a time, until fully incorporated.
8. In a separate bowl, whisk together flour, baking powder, and salt.
9. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until smooth—don’t overmix.
10. 3. Bake
11. Pour batter into prepared pan and smooth the top.
12. Bake for 1 hour 20–30 minutes, or until a toothpick inserted in the center comes out clean.
13. Let the cake cool in the pan for 15–20 minutes.
14. 4. Prepare the Glaze
15. In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth. Adjust consistency by adding more milk or sugar as needed—it should be pourable but not too thin.
16. 5. Glaze the Cake
17. Carefully invert the cake onto a wire rack.
18. While the cake is still slightly warm, drizzle the white glaze over the top, letting it drip down the sides.
19. Allow glaze to set for 15–20 minutes before slicing.