If you are searching for a cake that is both indulgent and comforting, look no further than this Slap Your Mama Pound Cake. This rich and buttery cake boasts a dense yet tender crumb, making it the perfect dessert for any occasion. Its sweet aroma fills the kitchen, inviting family and friends to gather around as it bakes. Each slice offers a delightful balance of sweetness, with the comforting flavors of vanilla and almond dancing on your palate. Ideal for celebrations, potlucks, or just a cozy afternoon treat, this classic pound cake is sure to become a beloved staple in your household.

Ingredients

• 1 cup unsalted butter (softened): Provides richness and a tender texture to the cake.
• 2 3/4 cups granulated sugar: Sweetens the cake and contributes to its moistness.
• 5 large eggs: Adds structure and moisture, helping to bind the ingredients together.
• 3 cups all-purpose flour: Forms the base of the cake, providing stability.
• 1/2 teaspoon baking powder: Adds a slight lift to the dense cake.
• 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
• 1 cup whole milk: Moistens the batter, making it creamy and rich.
• 2 teaspoons pure vanilla extract: Offers a warm and familiar flavor profile.
• 1/2 teaspoon almond extract (optional): Adds a lovely hint of nuttiness to enhance the cake’s flavor.
• 2 cups powdered sugar: Used for the glaze to add a sweet finishing touch.
• 3 tablespoons whole milk or heavy cream: Creates a smooth glaze consistency.
• 1 teaspoon pure vanilla extract (for the glaze): Enhances the sweetness of the glaze.

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C) and 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 the mixture is light and fluffy.
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.
5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture for a smooth batter.
6. Stir in the pure vanilla extract and almond extract, if using, to add a deep flavor profile.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake 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 vanilla extract until the mixture is smooth.
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: 1 hour 40 minutes
• Servings: 12
• Calories: Approximately 420 per slice

Tips, Storage & Variations

• Tips: Make sure your butter is softened to ensure easy mixing and a fluffy texture. Do not overmix the batter once you add the flour.
• Storage: Store the pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it in plastic wrap and freeze for up to three months.
• Variations: For an extra touch, substitute half of the vanilla extract with almond extract or add lemon zest for a refreshing twist.

Frequently Asked Questions

1. Can I use salted butter in this recipe?
   Yes, but you should omit the added salt for a balanced flavor.

2. Is the almond extract necessary?
   No, it is optional. The cake will still be delicious without it.

3. How can I tell when the cake is done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.

4. Can I make this cake in advance?
   Yes, this cake can be made a day in advance. Just store it wrapped to keep it fresh.

5. What type of pan should I use?
   A bundt or tube pan is ideal for even baking and presentation.

People Also Ask

1. How do I prevent my pound cake from sticking to the pan?
   Grease and flour your pan well, or consider using a non-stick spray for easy release.

2. Can I add fruits or nuts to the pound cake?
   Yes, you can add chopped nuts or dried fruits to the batter for added texture and flavor.

3. What is the best way to slice pound cake?
   Use a serrated knife for clean slices without crumbling.

4. How long does the glaze last?
   The glaze can last in an airtight container in the refrigerator for up to a week.

5. What can I serve with pound cake?
   Fresh berries, whipped cream, or a scoop of ice cream pairs beautifully with this cake.

6. How do I adjust baking time for smaller pans?
   If using smaller pans, start checking for doneness about 10-15 minutes earlier.

Conclusion

This Slap Your Mama Pound Cake is a delightful treat that is sure to impress everyone at your table. Its buttery richness and subtle flavors make it an irresistible dessert option. I invite you to give this recipe a try and share the joy of baking with your loved ones. Each slice is filled with warmth and comfort, perfect for any gathering. Enjoy making memories around this delicious cake!

Slap Your Mama Pound Cake

A rich and buttery cake with a dense yet tender crumb, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 cup unsalted butter (softened) Provides richness and a tender texture to the cake.
• 2 3/4 cups granulated sugar Sweetens the cake and contributes to its moistness.
• 5 large eggs Adds structure and moisture, helping to bind the ingredients together.
• 3 cups all-purpose flour Forms the base of the cake, providing stability.
• 1/2 teaspoon baking powder Adds a slight lift to the dense cake.
• 1/2 teaspoon salt Enhances the flavors and balances sweetness.
• 1 cup whole milk Moistens the batter, making it creamy and rich.
• 2 teaspoons pure vanilla extract Offers a warm and familiar flavor profile.
• 1/2 teaspoon almond extract (optional) Adds a lovely hint of nuttiness to enhance the cake’s flavor.

Glaze

• 2 cups powdered sugar Used for the glaze to add a sweet finishing touch.
• 3 tablespoons whole milk or heavy cream Creates a smooth glaze consistency.
• 1 teaspoon pure vanilla extract (for the glaze) Enhances the sweetness of the glaze.

See also  Banana Split Dump Cake

Method

 

Preparation

1. Preheat your oven to 325°F (160°C) and 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 the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.

Mixing

1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture for a smooth batter.
3. Stir in the pure vanilla extract and almond extract, if using, to add a deep flavor profile.

Baking

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
3. Once baked, let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.

Glaze

1. For the glaze, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until the mixture is smooth.
2. Drizzle the glaze over the cooled pound cake, allowing it to set before slicing and serving.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 62gProtein: 6gFat: 18gSaturated Fat: 11gSodium: 150mgSugar: 40g

Notes

Make sure your butter is softened to ensure easy mixing and a fluffy texture. Do not overmix the batter once you add the flour. Store the pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it in plastic wrap and freeze for up to three months.

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