Ingredients: |
Ingredients: For the Pound Cake:
1 cup (226 g) unsalted butter, softened
2 Ύ cups (550 g) granulated sugar
6 large eggs
3 cups (375 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (240 ml) whole milk
1 tablespoon vanilla extract
1 teaspoon almond extract (optional, but recommended)
For the Cream Cheese Glaze:
4 oz (113 g) cream cheese, softened
1 ½ cups (180 g) powdered sugar, sifted
24 tablespoons milk (adjust for desired consistency)
1 teaspoon vanilla extract
Pinch of salt
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Directions: |
Directions:For the Cake:
1. Preheat oven to 325°F (165°C). Grease and flour a Bundt pan or use baking spray with flour.
2. In a large bowl, cream the butter and sugar using an electric mixer on medium speed for about 35 minutes, until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix until just combined. Do not overmix.
6. Stir in the vanilla and almond extracts.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
For the Glaze:
1. In a medium bowl, beat the cream cheese until smooth.
2. Add the powdered sugar, vanilla extract, and a pinch of salt.
3. Gradually add milk a tablespoon at a time until you reach your desired glaze consistency it should be thick but pourable.
4. Once the cake is cooled, drizzle the glaze generously over the top.
🍰 Tips:
For an extra moist cake, wrap it in plastic wrap once cooled and let it rest overnight.
You can add lemon zest to the batter or glaze for a zesty twist! |
This recipe for 🧁 Slap Ya Momma Pound Cake is from