Slap Ya Momma Pound Cake

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)

For the Glaze:

• 2 cups powdered sugar
• 3–4 tablespoons milk or cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 160°C (320°F). Grease a bundt or tube pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and shortening until smooth and creamy. Gradually add the sugar and continue beating until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Add the dry ingredients in batches, alternating with the milk. Mix gently until just combined.
6. Stir in the vanilla extract and almond extract if using.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
10. To prepare the glaze, mix powdered sugar, milk, and vanilla extract until smooth and pourable.
11. Drizzle the glaze over the cooled cake and let it set before serving.

Serving Tip

Serve plain or finish with a light sprinkle of white chocolate shavings. Pairs well with coffee or tea for a simple and elegant dessert.

Notes

• Do not overmix the batter to keep the cake tender.
• Ensure all ingredients are at room temperature for best results.
• Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Bake Time: 70–80 minutes
Yield: 10–12 servings