Slap Ya Momma Pound Cake

Ingredients

For the Pound Cake:
3 cups all-purpose flour, sifted
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
½ cup butter-flavored shortening (or additional butter)
3 cups granulated sugar
5 large eggs, room temperature
1 cup full-fat sour cream
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)

For the Glaze:
2½ cups powdered sugar
4 tablespoons unsalted butter, melted
4–5 tablespoons heavy cream or milk
1½ teaspoons vanilla extract
Pinch of salt
Optional topping: white chocolate curls or shredded coconut

Directions

Preheat oven to 325°F (163°C). Generously grease and flour a 12-cup bundt pan.

In a medium bowl, sift flour, baking powder, and salt together. Set aside.

In a large bowl, beat butter, shortening, and sugar with an electric mixer until light and fluffy (about 5 minutes).

Add eggs one at a time, mixing well after each addition. Scrape down sides as needed.

Mix in sour cream, vanilla, and optional almond extract. Batter should be creamy.

Add the flour mixture in 2–3 parts, mixing just until combined. Do not over mix.

Pour batter into the prepared pan. Smooth top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool cake in the pan for 15–20 minutes. Invert onto a wire rack or serving plate. Let cool completely.

In a bowl, whisk together powdered sugar, melted butter, cream (or milk), vanilla extract, and a pinch of salt.
Adjust with more sugar or cream for desired consistency.

Drizzle glaze over the completely cooled cake, letting it drip down the sides.
Optional: Top with white chocolate curls or shredded coconut for extra flair.