Slap Ya Momma Pound Cake (Print Version)
A moist, creamy pound cake with vanilla and almond accents drizzled with a smooth glaze.
# Ingredients:
Cake
01 -
2 sticks (227 g) unsalted butter, softened to room temperature
02 -
225 g cream cheese, softened to room temperature
03 -
600 g granulated sugar
04 -
6 large eggs, room temperature
05 -
360 g cake flour, sifted
06 -
2 teaspoons vanilla extract
07 -
1 teaspoon almond extract
08 -
½ teaspoon salt
Glaze
09 -
250 g powdered sugar
10 -
3-4 tablespoons milk or heavy cream
11 -
1 teaspoon vanilla extract
12 -
1 tablespoon unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 163°C (325°F). Generously grease and flour a 10-inch bundt pan, ensuring coverage in all crevices.
02 -
Allow unsalted butter, cream cheese, and eggs to reach room temperature for at least 30 minutes prior to mixing.
03 -
Using an electric mixer on medium-high speed, beat the softened butter and cream cheese for approximately 5 minutes until light and fluffy.
04 -
Gradually add granulated sugar while continuing to beat for 3-4 minutes until the mixture attains a light, mousse-like texture.
05 -
Beat in eggs one at a time, ensuring full incorporation after each addition to create a stable emulsion that promotes a tender crumb.
06 -
Sift cake flour and salt together. Add to the batter in three portions, mixing on low speed just until combined after each addition. Incorporate vanilla and almond extracts with the final flour addition, avoiding overmixing.
07 -
Pour batter into the prepared bundt pan, smooth the surface, and gently tap the pan to release air bubbles. Bake at 163°C for 60-75 minutes until golden and a toothpick inserted in the center comes out clean. Rotate pan halfway during baking.
08 -
Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
09 -
Whisk powdered sugar, milk or cream, vanilla extract, and melted butter until smooth. Drizzle evenly over the cooled cake, allowing glaze to drip down the sides.
# Notes:
01 -
Ensuring all dairy and eggs are at room temperature facilitates proper aeration and mixing, resulting in a tender crumb structure.