Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hug Ya Momma Pound Cake Recipe


  • Author: Susan
  • Total Time: 1 Hour 50 Minutes
  • Yield: 12-16 Slices 1x

Description

The Hug Ya Momma Pound Cake is the ultimate classic dessert with a buttery, rich crumb and a perfectly golden crust. Baked to perfection and topped with a smooth vanilla glaze, this cake embodies comfort and nostalgia in every bite. Each slice is moist, flavorful, and ideal for pairing with a side of fresh berries or a dollop of whipped cream.


Ingredients

Scale
  • For the Pound Cake
    • 1 1/2 cups unsalted butter, at room temperature (3 sticks)
    • 3 cups granulated sugar
    • 6 large eggs, at room temperature
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup whole milk, at room temperature
    • 1 tablespoon vanilla extract (or a combination of vanilla and almond extract)
  • For the Glaze (Optional)
    • 1 cup powdered sugar
    • 23 tablespoons milk or heavy cream
    • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the Oven: Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
  • Cream Butter and Sugar: In a large mixing bowl, beat the butter on medium speed until smooth and creamy. Gradually add sugar, beating until light and fluffy (about 5-7 minutes).
  • Add Eggs: Add the eggs one at a time, beating well after each addition.
  • Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  • Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Stir in vanilla extract.
  • Bake: Pour batter into the prepared bundt pan and smooth the top. Tap the pan gently to remove air bubbles. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • Optional Glaze: In a small bowl, whisk powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

  • Room Temperature Ingredients: Using room-temperature butter, eggs, and milk helps the batter come together smoothly and ensures a tender texture.
  • Creaming Butter and Sugar: Beat the butter and sugar until it’s fluffy and pale—this helps create a light and airy crumb.
  • Bundt Pan Tips: Grease and flour the pan thoroughly, especially if your bundt pan has intricate designs, to ensure the cake releases cleanly.
  • Prep Time: 20 Minutes
  • Baking Time: 1 Hour 15-30 Minutes