Slap Your Mama Pound Cake
A Southern bundt with a buttery, tender crumb, a hint of tang from sour cream, and a sweet vanilla glaze.
Equipment
- 12 cup Bundt pan
- Stand mixer or hand mixer
- Wire cooling rack
Ingredients
Main Ingredients
- 3 cup all purpose flour sifted
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened, two sticks
- ½ cup butter flavored shortening or use more butter
- 3 cup granulated sugar
- 5 large eggs room temperature
- 1 cup sour cream full fat, room temperature
- 1 tbsp vanilla extract
- ½ tsp almond extract optional
- 2 cup powdered sugar plus 1/2 cup more, sifted, for the glaze
- 4 tbsp unsalted butter melted, for the glaze
- 4 tbsp heavy cream plus up to 1 tablespoon more to thin the glaze
- 1 tsp vanilla extract plus 1/2 teaspoon more, for the glaze
- 1 pinch salt for the glaze
Instructions
Cooking
- Prep the pan. Set the oven to 325 degrees F and thoroughly grease and flour a 12 cup bundt pan.
- Cream. Beat the butter, shortening, and sugar for 5 minutes until light, then add the eggs one at a time.
- Mix. Blend in the sour cream and extracts, then add the sifted flour mixture in batches until just combined.
- Bake. Fill the pan, smooth the top, and bake for 70 to 80 minutes until a toothpick comes out clean.
- Cool. Rest in the pan for 15 to 20 minutes, invert onto a rack, and let cool completely.
- Glaze. Whisk the powdered sugar, melted butter, cream, vanilla, and salt until smooth and drizzle over the cooled cake.
Notes
Substitutions: Use all butter in place of the shortening for a richer flavor.
Tips: Spoon and level the flour and avoid overmixing.
Storage: Keep covered at room temperature for up to two days, refrigerate for up to five days, or freeze unglazed slices for two to three months.