Slap Ya Momma Pound Cake

 

Ingredients

Cake Batter

• 3 cups granulated sugar

• 1½ cups (3 sticks) unsalted butter, softened

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp salt

• 1 cup whole milk

• 1 tbsp vanilla extract

• 1 tsp butter extract (optional but traditional)

• 1 tsp lemon extract (optional, adds balance)

Optional Glaze (Highly Recommended)

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla or lemon extract

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 Directions

1. Prepare the Pan & Oven

1. Preheat oven to 325°F (165°C).

2. Grease a bundt or tube pan generously with butter.

3. Dust with flour, tapping out excess.

 Tip: Pound cake needs low, steady heat for even baking.

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2. Cream Butter & Sugar

1. In a large mixing bowl, beat butter on medium speed until smooth.

2. Gradually add sugar.

3. Beat for 4–5 minutes until very light and fluffy.

 This step is key to a moist pound cake—don’t rush it.

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3. Add Eggs

1. Add eggs one at a time, beating well after each.

2. Scrape down the bowl after every 2 eggs.

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4. Mix Dry & Wet Ingredients

1. In a separate bowl, whisk flour and salt.

2. Add flour mixture to batter alternating with milk, starting and ending with flour.

   • Flour → milk → flour → milk → flour

3. Mix on low speed just until combined.

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5. Add Flavorings

1. Stir in vanilla, butter extract, and lemon extract.

2. Mix gently—do not overbeat.

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6. Bake

1. Pour batter evenly into prepared pan.

2. Smooth the top.

3. Bake at 325°F for 70–80 minutes.

4. Check doneness with a toothpick—it should come out clean or with a few moist crumbs.

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7. Cool

1. Let cake cool in the pan 15–20 minutes.

2. Carefully invert onto a wire rack to cool completely.