why make this recipe
Slap Your Mama Pound Cake is a classic dessert that stands out for its rich flavor and moist texture. This cake is perfect for any occasion, whether it’s a birthday, holiday, or just a simple family gathering. The combination of butter, sugar, and eggs gives it a decadent taste that is hard to resist. Plus, it’s easy to make, even for beginners!
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 :
- 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 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 dry mixture to the butter mixture alternately with milk, starting and ending with the dry ingredients. Stir in vanilla extract.
- Pour the batter evenly into the prepared pan. 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.
how to serve Slap Your Mama Pound Cake
You can serve this cake simply on its own, or you can add a dusting of powdered sugar on top for a special touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it with fresh berries for added color and flavor.
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 about 3 to 4 days. If you want to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to 3 months in the freezer.
tips to make Slap Your Mama Pound Cake
- Make sure all your ingredients are at room temperature before you start. This helps the butter and sugar mix more effectively.
- Don’t overmix the batter. Mix just until the ingredients are combined to keep the cake light and fluffy.
- Check the cake a few minutes before the end of the baking time. Ovens can vary, and you don’t want to overbake it.
variation
You can add variations to this classic pound cake by mixing in chocolate chips, nuts, or citrus zest for a twist on the flavor. Another delicious option is to drizzle a glaze made with powdered sugar and lemon juice over the cooled cake.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may alter the overall flavor slightly. If you do, reduce the amount of salt in the recipe.
2. Can I make this pound cake ahead of time?
Absolutely! This cake keeps well, so you can make it a day or two in advance. Just store it properly to maintain its freshness.
3. How can I tell if the cake is done baking?
You can test the doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.