Step 1: Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch Bundt pan to ensure your Slap Ya Momma Pound Cake releases perfectly.
Step 2: In a large bowl, cream together the softened butter and granulated sugar on medium-high speed for 5-7 minutes until the mixture is light, fluffy, and pale white.
Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure a smooth Slap Ya Momma Pound Cake batter.
Step 4: In a separate medium bowl, whisk together the flour and salt.
Step 5: Reduce the mixer speed to low and alternate adding the dry ingredients and the heavy cream, starting and ending with the flour, then stir in the vanilla and almond extracts for that signature Slap Ya Momma Pound Cake flavor.
Step 6: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Step 7: Bake for 75 to 85 minutes, or until a long wooden skewer inserted into the center of the Slap Ya Momma Pound Cake comes out clean or with just a few moist crumbs.
Step 8: Allow the cake to cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.