why make this recipe
Slap Your Mama Pound Cake is a delightful and classic treat that never fails to impress. Its rich flavors and moist texture make it the perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself, this cake will bring smiles all around. Plus, it’s easy to make, so even beginner bakers can enjoy the process and the delicious results.
how to make Slap Your Mama Pound Cake
Ingredients:
- 1 cup unsalted butter (softened)
- 2 3/4 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
Directions:
- Preheat your oven to 325°F (160°C). Grease and flour your bundt or tube pan.
- In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture and milk to the butter and egg mixture. Start and end with the flour. Mix on low speed until everything is well combined.
- Stir in the vanilla and almond extracts.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack.
- While the cake cools, whisk together the powdered sugar, milk or cream, and vanilla to make the glaze.
- Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.
how to serve Slap Your Mama Pound Cake
Serve slices of Slap Your Mama Pound Cake plain or with a scoop of ice cream for an extra special treat. You can also pair it with fresh berries or a dollop of whipped cream. This cake is great on its own, but feel free to get creative with your toppings!
how to store Slap Your Mama Pound Cake
To store your Slap Your Mama Pound Cake, cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to three days. If you’d like it to last longer, you can refrigerate it for up to a week or freeze it for several months.
tips to make Slap Your Mama Pound Cake
- Make sure your butter is softened before beating it with sugar. This helps to create a light and fluffy texture.
- Do not skip the cooling step. Letting the cake rest properly ensures it will not fall apart when you slice it.
- For a richer flavor, let the glazed cake sit for a few hours before serving.
variation (if any)
You can customize this pound cake by adding chocolate chips, nuts, or dried fruit to the batter before baking. Also, try using different extracts like coconut or lemon for a unique twist.
FAQs
1. Can I use margarine instead of butter?
While you can use margarine, butter gives the cake the best flavor and texture.
2. Can I make this cake ahead of time?
Yes! This cake stores well, making it perfect for preparing in advance.
3. How do I know when the cake is done?
Check the cake with a toothpick inserted into the center. If it comes out clean or with a few crumbs, it’s done.
Slap Your Mama Pound Cake
- Total Time: 95 minutes
- Yield: 12 servings 1x
- Diet: None
Description
A delightful, classic pound cake with rich flavors and a moist texture, perfect for any occasion.
Ingredients
- 1 cup unsalted butter (softened)
- 2 3/4 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- For the glaze:
- 2 cups powdered sugar
- 3 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour your bundt or tube pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture and milk to the butter and egg mixture, starting and ending with the flour. Mix on low speed until well combined.
- Stir in the vanilla and almond extracts.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack.
- Meanwhile, whisk together the powdered sugar, milk or cream, and vanilla to make the glaze.
- Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.
Notes
For a richer flavor, let the glazed cake sit for a few hours before serving. Customize with chocolate chips, nuts, or different extracts.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
