If you’re looking for a cake that will impress everyone without making it too complicated, you’ve found it in the Slap Your Mama Pound Cake. This richly flavored and moist cake is perfect for gatherings, celebrations, or even just a cozy family dessert. Named for its irresistible taste, this pound cake is sure to have everyone coming back for a second slice!
Why Make This Recipe
This recipe is a classic for a reason. The combination of butter and sugar creates a luscious texture that’s hard to beat. It’s simple to make, requiring common ingredients found in most kitchens. Plus, it’s versatile! You can enjoy it plain, add frosting, or serve it with fresh fruits. Whether it’s a birthday, holiday, or just a casual get-together, this pound cake is a crowd-pleaser.
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 the oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
How to Serve Slap Your Mama Pound Cake
This cake is delicious on its own, but you can serve it with a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of ice cream on the side for a delightful treat. Fresh berries or a drizzle of chocolate sauce also make wonderful additions.
How to Store Slap Your Mama Pound Cake
To store this cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days, or you can refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap it well and freeze for up to 3 months. Thaw in the refrigerator before serving.
Tips to Make Slap Your Mama Pound Cake
- Make sure your butter is properly softened – it should be at room temperature for the best texture.
- For a richer flavor, you can use brown sugar instead of granulated sugar.
- Don’t overmix after adding the dry ingredients. Mix just until everything is combined to keep the cake fluffy.
- Experiment with extracts! Almond or lemon extracts can add a unique twist.
Variation
You can add nuts, chocolate chips, or citrus zest to the batter for added flavor and texture. For a holiday touch, consider adding some chopped cranberries or festive spices like nutmeg and cinnamon.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may be different.
2. What should I do if my cake collapses?
This usually happens due to overmixing or too much leavening agent. Be gentle when combining ingredients.
3. Can I make this cake ahead of time?
Definitely! This cake actually tastes better the next day as the flavors meld. Just store it properly to keep it moist.
Now, get baking and enjoy your delightful Slap Your Mama Pound Cake!
