Slap Your Momma Pound Cake
why make this recipe
Slap Your Momma Pound Cake is a classic dessert that brings joy with every slice. It’s rich, buttery, and has a lovely sweet flavor. This recipe is perfect for special occasions or just a cozy family gathering. The cake has a dense texture that melts in your mouth, and it can be paired with fruit or whipped cream for an extra treat. Once you try it, you will see why it’s loved by many.
how to make Slap Your Momma Pound Cake
Ingredients:
- 1 cup (226g) unsalted butter, softened (at room temperature)
- 2 3/4 cups (550g) granulated sugar
- 5 large eggs (at room temperature)
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk (room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups (240g) powdered sugar
- 3 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
Directions:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the softened butter with granulated sugar until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Stir in the vanilla and almond extract.
- Pour the batter into the prepared bundt pan. Bake for about 75-90 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack.
- For the glaze, mix powdered sugar, whole milk (or heavy cream), and vanilla extract in a bowl until smooth. Drizzle over the cooled cake as desired.
how to serve Slap Your Momma Pound Cake
Serve Slap Your Momma Pound Cake at room temperature or slightly warm. You can enjoy it plain or drizzle it with a sweet glaze. Adding a side of fresh berries or whipped cream can enhance the presentation and flavor. This cake pairs nicely with coffee or tea.
how to store Slap Your Momma Pound Cake
To store your pound cake, wrap it in plastic wrap or aluminum foil and keep it at room temperature. It will stay fresh for up to 4 days this way. If you want to keep it longer, you can freeze it. Wrap it tightly and store it in the freezer for up to 3 months. Thaw it in the refrigerator before serving.
tips to make Slap Your Momma Pound Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t skip the greasing of the bundt pan to prevent sticking.
- For an even more moist cake, add an extra tablespoon of milk.
- You can use a toothpick test to check if the cake is done; it should come out clean.
variation
You can change this recipe by adding chocolate chips, nuts, or even dried fruits to the batter. You can also replace some of the flour with cocoa powder for a chocolate version of this delicious pound cake.
FAQs
Can I use margarine instead of butter?
While you can use margarine, butter gives the best flavor and texture for this cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean, and it has a golden-brown color.
Can I make this cake ahead of time?
Yes, you can make it a day or two in advance. Just store it properly to keep it fresh.
Slap Your Momma Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened (at room temperature) Ensure it's at room temperature for better mixing.
- 2 3/4 cups granulated sugar
- 5 large eggs (at room temperature) Ensure they're at room temperature.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature) Ensure it's at room temperature.
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional) Optional flavoring.
Glaze Ingredients
- 2 cups powdered sugar
- 3 tablespoons whole milk or heavy cream Use for the glaze.
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the softened butter with granulated sugar until it's light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Stir in the vanilla and almond extract.
- Pour the batter into the prepared bundt pan.
Baking
- Bake for about 75-90 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack.
Making the Glaze
- For the glaze, mix powdered sugar, whole milk (or heavy cream), and vanilla extract in a bowl until smooth. Drizzle over the cooled cake as desired.
