Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
5 large eggs
1 cup whole milk
1 tablespoon vanilla extract
Optional Vanilla Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Grease and flour a large Bundt pan or tube pan. Preheat the oven to 325 degrees F.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter until creamy and smooth.
Gradually add the sugar and continue beating for 4-5 minutes until the mixture becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Slowly add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix on low speed just until combined.
Stir in the vanilla extract.
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 1 hour 20 minutes to 1 hour 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before turning it onto a wire rack to cool completely.
If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Notes
Make sure all ingredients are at room temperature for the smoothest batter and best texture.
Do not overmix the batter after adding the flour or the cake may become dense.
Properly grease and flour the pan to prevent sticking.
Store the Slap Ya Momma Pound Cake covered at room temperature for up to 4 days.
This pound cake freezes well for up to 3 months when wrapped tightly.
For extra flavor, add lemon zest, almond extract, or chopped pecans to the batter.
Prep Time 20 minutes | Cook Time 1 hour 30 minutes | Total Time 1 hour 50 minutes