Slap Ya Mama Pound Cake

Byzitouni

🛒 Ingredients

For the Buttery Cake:

  • 3 cups All-purpose flour 🌾
  • 3 cups Granulated sugar
  • 1 cup (2 sticks) Unsalted butter, softened 🧈
  • 1/2 cup Vegetable shortening
  • 6 Large eggs, room temperature 🥚
  • 1 cup Whole milk (or heavy cream for extra richness!) 🥛
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt 🧂
  • 2 tsp Vanilla extract & 1 tsp Almond extract ✨

For the Signature Glaze:

  • 2 cups Powdered sugar ☁️
  • 1/4 cup Whole milk or heavy cream 🥛
  • 1 tsp Vanilla extract ✨

👩‍🍳 Instructions

  1. Prep: Preheat your oven to 325°F (165°C). Generously grease and flour a large Bundt pan. 📝🎨
  2. Cream the Base: In a large bowl, cream together the softened butter, shortening, and sugar until the mixture is light, fluffy, and pale yellow (this takes about 5–7 minutes!). 🧈✨
  3. Add Eggs: Add eggs one at a time, beating well after each addition to keep that velvety texture. Mix in your extracts. 🥚🌀
  4. Dry & Wet: Alternately add the flour (sifted with baking powder and salt) and the milk to the butter mixture, beginning and ending with the flour. Mix until just combined—don’t overwork it! 🌾🥛
  5. Bake: Pour the thick, beautiful batter into your prepared pan. Bake for 1 hour and 15–30 minutes, or until a long skewer comes out clean. ⏲️🔥
  6. Cool: Let the cake rest in the pan for 15 minutes, then carefully invert it onto a cake stand or wire rack. 🏗️💨
  7. Glaze: Whisk the powdered sugar, milk, and vanilla until smooth and thick. Pour it over the warm cake, letting it pool and drip down the sides in glorious white ribbons! 🍯🍰✨

🔥 Pro Tips:

  • Room Temp is Key: Ensure your eggs, butter, and milk are at room temperature to prevent the batter from curdling and to ensure a perfect rise. 🌡️🥚
  • Low and Slow: This cake takes a while to bake, but the low temperature ensures the middle cooks perfectly without burning the outside! ⏲️🎯

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