Slap Ya Momma Pound Cake: The Ultimate Comfort Dessert

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed. Beat for about 5 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and almond extract (if using).
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just incorporated after each addition. Be careful not to overmix.
Bake the Pound Cake:

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil during the last 20 minutes of baking.
Cool and Glaze (Optional):

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
For the glaze: whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Serve:

Slice and serve! This cake is perfect on its own, but also pairs wonderfully with fresh berries or a scoop of vanilla ice cream.
Serving and Storage Tips