Why Make This Recipe
Slap Your Mama Pound Cake is a classic dessert that everyone loves. It’s rich, buttery, and incredibly moist. This cake is perfect for any occasion, whether it’s a birthday, family gathering, or just a cozy evening at home. The name alone brings a sense of fun and excitement! Once you taste it, you’ll understand why it’s so popular.
How to Make Slap Your Mama Pound Cake
Making Slap Your Mama Pound Cake is simple and doesn’t require fancy techniques. Just follow these easy steps and you’ll have a delicious cake that will impress friends and family alike.
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
- Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan thoroughly.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add 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 dry mixture to the butter mixture alternately with milk, starting and ending with dry ingredients. Stir in vanilla extract.
- Pour the batter evenly into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- 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
You can serve this pound cake plain for a simple treat. For a little extra sweetness, dust it with powdered sugar or add a light glaze on top. Slices are perfect for tea time or dessert after dinner. Pair it with some fresh berries or whipped cream for a delightful twist!
How to Store Slap Your Mama Pound Cake
To keep your pound cake fresh, store it in an airtight container at room temperature. It will stay good for up to 5 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for about 3 months.
Tips to Make Slap Your Mama Pound Cake
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the creaming step; it adds air to the batter for a lighter cake.
- Use a toothpick to check for doneness; if it comes out clean, your cake is ready!
- Let the cake cool completely before slicing to get perfect pieces.
Variation
You can add flavors to make it different! Consider adding lemon zest for a refreshing taste or chocolate chips for a sweet surprise. You could also replace some of the milk with sour cream for an even richer texture.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but it will alter the flavor a bit. For the best results, unsalted butter is recommended.
2. How do I know when my cake is done?
Insert a toothpick in the center of the cake; if it comes out clean, it’s done.
3. Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance. Just keep it covered to maintain freshness.
