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slap ya momma pound cake

Slap Ya Momma Pound Cake

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Dense, buttery, melt-in-your-mouth pound cake with cream cheese and a sweet vanilla glaze. Baked in a bundt pan for gorgeous presentation and incredibly tender crumb that lives up to its legendary name.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, softened 2 sticks, room temperature
  • 8 ounces cream cheese, softened Room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature Must be room temperature
  • 3 cups cake flour Sifted
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 2 cups powdered sugar For glaze
  • 3-4 tablespoons milk or heavy cream For glaze
  • 1 teaspoon vanilla extract For glaze
  • 1 tablespoon butter, melted For glaze

Equipment

  • 1 10-inch bundt pan Generously greased and floured
  • 1 Electric mixer Stand or hand mixer
  • 1 Large mixing bowl For mixing batter
  • 1 sifter For flour
  • 1 Wire cooling rack For cooling cake
  • 1 Measuring cups and spoons For ingredients
  • 1 Rubber spatula For folding and smoothing
  • 1 toothpick For testing doneness

Method
 

  1. Preheat oven to 325°F and generously grease and flour a 10-inch bundt pan, making sure to get into all the crevices. Bring butter, cream cheese, and eggs to room temperature at least 30 minutes before starting.
  2. Beat softened butter and cream cheese on medium-high speed for about 5 minutes until light and fluffy. Add sugar gradually and continue beating for another 3-4 minutes until very light and fluffy with a mousse-like texture.
  3. Add eggs one at a time to the creamed mixture, beating well after each addition until completely incorporated before adding the next egg. This creates the stable emulsion for tender crumb.
  4. Sift cake flour and salt together, then add to butter mixture in three additions, mixing on low speed just until combined after each addition. Add vanilla and almond extracts with the last addition, being careful not to overmix.
  5. Pour batter into prepared bundt pan and smooth the top, then tap pan gently on counter to release air bubbles. Bake at 325°F for 60-75 minutes until golden brown and a toothpick inserted in center comes out clean, rotating pan halfway through.
  6. Cool in pan for 15 minutes, then carefully invert onto wire rack to cool completely. Whisk together powdered sugar, milk, vanilla, and melted butter until smooth, then drizzle over cooled cake letting it drip down the sides.
    glazing a homemade pound cake

Nutrition

Serving: 120gCalories: 420kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 180mgPotassium: 85mgFiber: 0.5gSugar: 38gVitamin A: 15IUCalcium: 40mgIron: 1.2mg

Notes

Cream the butter and cream cheese for a full 5 minutes until light and fluffy for the most tender crumb. All ingredients must be at room temperature or the batter will curdle. Don't overmix the flour or the cake will be tough. Cool in pan for only 15 minutes or the cake will steam and get soggy.

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