Recipe Dessert.
Feb. 24th, 2026 12:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattroseSlap Ya Mama Pound cake (This one is delicious)
* 1 pound (4 sticks) unsalted butter, softened
* 2 ½ cups granulated sugar
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract (optional but recommended)
* 8 large eggs
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 cup heavy cream
For the White Glaze
* 1 ½ cups powdered sugar
* 2–3 tablespoons milk or heavy cream
* ½ teaspoon vanilla extract
Instructions
1. Prep: Preheat oven to 325°F (165°C). Grease a 10-inch tube or Bundt pan and lightly dust with flour.
2. Cream: In a large bowl, beat butter and sugar until very light and fluffy (5–7 minutes). Mix in vanilla and almond extract.
3. Add eggs: Beat in the eggs one at a time, scraping the bowl as needed.
4. Dry mix: In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate: Add the dry mixture to the butter mixture in 3 additions, alternating with the milk (start and end with dry). Mix just until smooth—do not overmix.
6. Bake: Transfer batter to the pan, smooth the top, and bake 1 hour 20–30 minutes, or until a toothpick comes out clean.
7. Cool: Let cool in the pan 15–20 minutes, then invert onto a rack.
8. Glaze: Whisk powdered sugar, milk/cream, and vanilla until pourable but not thin. Drizzle over the warm cake and let set 15–20 minutes before slicing.
* 1 pound (4 sticks) unsalted butter, softened
* 2 ½ cups granulated sugar
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract (optional but recommended)
* 8 large eggs
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 cup heavy cream
For the White Glaze
* 1 ½ cups powdered sugar
* 2–3 tablespoons milk or heavy cream
* ½ teaspoon vanilla extract
Instructions
1. Prep: Preheat oven to 325°F (165°C). Grease a 10-inch tube or Bundt pan and lightly dust with flour.
2. Cream: In a large bowl, beat butter and sugar until very light and fluffy (5–7 minutes). Mix in vanilla and almond extract.
3. Add eggs: Beat in the eggs one at a time, scraping the bowl as needed.
4. Dry mix: In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate: Add the dry mixture to the butter mixture in 3 additions, alternating with the milk (start and end with dry). Mix just until smooth—do not overmix.
6. Bake: Transfer batter to the pan, smooth the top, and bake 1 hour 20–30 minutes, or until a toothpick comes out clean.
7. Cool: Let cool in the pan 15–20 minutes, then invert onto a rack.
8. Glaze: Whisk powdered sugar, milk/cream, and vanilla until pourable but not thin. Drizzle over the warm cake and let set 15–20 minutes before slicing.
