Slap Your Mama Pound Cake: A Deliciously Classic Recipe

Are you ready to experience a slice of pure bliss? This Slap Your Mama Pound Cake is a delectable treat that combines buttery richness with a moist, dense texture. Imagine biting into a slice that melts in your mouth, with every forkful filled with the comforting aroma of vanilla and almond. This cake is perfect for any occasion, whether you are hosting a family gathering, celebrating a special event, or simply indulging yourself with a delightful dessert after dinner. The crumb is perfectly tender, making it an excellent pair with a warm cup of tea or coffee. Trust us; it’s so good you may want to share, but be prepared for requests for seconds!

Ingredients

• 1 cup unsalted butter (softened): Provides a rich flavor and tender texture.
• 2 3/4 cups granulated sugar: Sweetens the cake and helps create a beautifully golden crust.
• 5 large eggs: Adds structure and moisture for a rich consistency.
• 3 cups all-purpose flour: The base of the cake, giving it body and stability.
• 1/2 teaspoon baking powder: Ensures the cake rises beautifully.
• 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
• 1 cup whole milk: Keeps the cake moist and tender.
• 2 teaspoons pure vanilla extract: Adds delightful flavor and aroma.
• 1/2 teaspoon almond extract (optional): Introduces a hint of nutty flavor that complements the vanilla.
• 2 cups powdered sugar: Sweetens the glaze for an elegant finish.
• 3 tablespoons whole milk or heavy cream: Helps achieve the perfect glaze consistency.
• 1 teaspoon pure vanilla extract: Flavors the glaze, tying together the cake’s deliciousness.

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C). Grease or flour your bundt or tube pan to prevent sticking.
2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process adds air and creates a light texture.
3. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine these dry ingredients evenly.
5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture to maintain a smooth batter.
6. Stir in the pure vanilla extract and almond extract (if using) until well combined for an inviting aroma.
7. Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula for an even bake.
8. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, milk (or heavy cream), and pure vanilla extract until smooth and creamy.
11. Drizzle the glaze over the cooled pound cake, allowing it to set before slicing and serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 75 to 85 minutes
• Total Time: Approximately 1 hour 40 minutes
• Servings: About 12 servings
• Calories: Approximately 400 per slice

Tips, Storage & Variations

• Storage: Keep any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
• Flavor Variations: Try adding lemon zest for a citrus twist, or incorporate chocolate chips for a decadent addition to your pound cake.

FAQ

1. Can I use salted butter instead of unsalted butter for this recipe?
Yes, you can use salted butter, but reduce the added salt to 1/4 teaspoon to avoid making the cake too salty.

2. Can I substitute buttermilk for whole milk?
Absolutely! Using buttermilk will add a nice tang and enhance the cake’s moisture.

3. How can I tell when my pound cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

4. Can I make this cake without the almond extract?
Yes, the cake will still be delicious without the almond extract. You can also experiment with other extracts like coconut or lemon.

5. What can I use if I don’t have a bundt or tube pan?
You can use two 9-inch round cake pans, but adjust the baking time accordingly to approximately 40 to 50 minutes.

6. How do I store the glaze?
The glaze can be made ahead of time and stored in the refrigerator in an airtight container for up to one week. Stir well before using.

People Also Ask

1. What makes pound cake different from other cakes?
Pound cake is known for its dense texture and rich flavor, often made with equal weights of flour, butter, sugar, and eggs.

2. Can I add fruits to my pound cake?
Yes, you can fold in berries or nuts into the batter before baking for added flavor and texture.

3. Is this pound cake suitable for special occasions?
Definitely! It’s perfect for birthdays, holidays, and gatherings, making it a classic choice for any celebration.

4. Can I adjust the sugar in the recipe?
You can reduce the sugar slightly, but be cautious as it may affect the texture and moisture of the cake.

5. Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for a lighter texture, but the resulting cake will be less dense than the traditional pound cake.

6. What drinks pair well with pound cake?
Pound cake pairs beautifully with coffee, tea, or even a glass of milk, enhancing the overall experience.

Conclusion

We hope you enjoy making this Slap Your Mama Pound Cake as much as we do. Every bite is a delightful experience that brings warmth and happiness, making it a perfect addition to any table. Share it with friends and family, and let the praises roll in. Happy baking!