Slap Your Mama Pound Cake

why make this recipe

Slap Your Mama Pound Cake is a beloved Southern classic known for its rich flavor and tender crumb. It’s the kind of cake that brings families together, perfect for celebrations or just a sweet treat after dinner. The name alone suggests that it’s a cake you’ll love so much you might just want to slap someone to share it! The blend of butter, sugar, and vanilla creates a deep, comforting taste that feels like a warm hug. Whether served plain or dressed up, this cake is sure to impress.

how to make Slap Your Mama Pound Cake

Ingredients :

• 3 sticks unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 tablespoon pure vanilla extract

Directions :

1. Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry mixture to the butter mixture alternately with milk, stirring in vanilla extract. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely before slicing. Serve plain, dusted with powdered sugar, or with a drizzle of glaze.

how to serve Slap Your Mama Pound Cake

This pound cake can be served in several delightful ways. You can enjoy it plain, allowing the rich buttery flavor to shine through. A light dusting of powdered sugar can add a touch of sweetness, making it look special. For a more decadent treat, drizzle a simple glaze on top, or serve it with fresh berries and whipped cream.

how to store Slap Your Mama Pound Cake

To keep your pound cake fresh, store it in an airtight container at room temperature. It should stay good for about 4 to 5 days. If you want to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. To enjoy, simply thaw it at room temperature.

tips to make Slap Your Mama Pound Cake

• Make sure your butter is softened to room temperature. This helps create a fluffy texture.
• Don’t overmix the batter once you add the dry ingredients. Mixing just until combined keeps the cake tender.
• Always test for doneness with a toothpick. It should come out clean when the cake is ready.
• Let the cake cool properly in the pan before removing it. This prevents it from breaking.

variation

You can easily customize this pound cake by adding lemon or almond extract for a different flavor. For those who enjoy chocolate, try folding in some cocoa powder or chocolate chips. You can also experiment with adding nuts, like walnuts or pecans, for a bit of crunch.

FAQs

Q: Can I use salted butter for this recipe?
A: It’s best to use unsalted butter for more control over the saltiness of the cake.

Q: How can I tell when the cake is done baking?
A: A toothpick inserted into the center should come out clean. This means the cake is cooked all the way through.

Q: Can I use a regular cake pan instead of a Bundt pan?
A: Yes, you can use any cake pan you have, but baking time may vary. Be sure to keep an eye on it!