Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup bundt pan, ensuring every crevice is coated to prevent sticking.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed for 5-7 minutes. This is crucial for incorporating air and creating a light, fluffy mixture. It should be pale yellow and significantly increased in volume.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly. The mixture should remain light and fluffy.
Step 4: Stir in the vanilla extract and optional almond extract, mixing until just combined.
Step 5: In a separate bowl, whisk together the sifted cake flour, baking powder, and salt.
Step 6: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined after each addition; be careful not to overmix, as this can lead to a tough cake.
Step 7: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the counter a few times to release any air bubbles and settle the batter.
Step 8: Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and the top should spring back when lightly touched.
Step 9: Remove the cake from the oven and let it cool in the bundt pan on a wire rack for 15-20 minutes. This allows the cake to set and prevents it from breaking when inverted.
Step 10: After cooling in the pan, carefully invert the Slap Ya Momma Pound Cake onto the wire rack to cool completely before slicing and serving. Enjoy your delicious homemade Slap Ya Momma Pound Cake!