Slap Your Mama Pound Cake

Name: Slap Your Mama Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 2 3/4 cups granulated sugar; 5 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract (optional); 2 cups powdered sugar (for glaze); 3 tablespoons whole milk or heavy cream (for glaze); 1 teaspoon pure vanilla extract (for glaze)

There’s something irresistibly comforting about a homemade pound cake, and this Slap Your Mama Pound Cake is no exception. With its rich buttery flavor and a tender crumb, each slice envelops you in warmth, evoking memories of family gatherings and cozy afternoons. This classic cake fills the kitchen with a heavenly vanilla aroma as it bakes, making it a perfect choice for birthdays, potlucks, or even just a sweet treat with your afternoon tea. The delightful glaze adds a sweet finishing touch, transforming it into a decadent dessert that will have everyone coming back for seconds. Whether enjoyed plain or dressed up with fresh fruit, this pound cake is sure to impress.

Ingredients

1 cup unsalted butter (softened): This adds richness and flavor to the cake. Make sure it’s at room temperature for easy mixing.
2 3/4 cups granulated sugar: This is the primary sweetener, contributing to the cake’s sweetness and texture.
5 large eggs: Eggs provide structure and moisture, ensuring a tender crumb.
3 cups all-purpose flour: This is the base of the cake, giving it stability and a lovely texture.
1/2 teaspoon baking powder: This leavening agent helps the cake rise, creating a light and airy texture.
1/2 teaspoon salt: Salt enhances the flavors and balances the sweetness.
1 cup whole milk: This adds moisture and richness, ensuring the cake is not dry.
2 teaspoons pure vanilla extract: A must-have for flavor, vanilla adds warmth and depth.
1/2 teaspoon almond extract (optional): For those who love a hint of nuttiness, this enhances the cake’s flavor profile.
2 cups powdered sugar: Used for the glaze, it adds sweetness and smoothness.
3 tablespoons whole milk or heavy cream: This is mixed into the glaze for a creamy consistency.
1 teaspoon pure vanilla extract: Adds additional flavor to the glaze.

Step-by-Step Instructions

Preheat your oven to 325°F (160°C). Grease or flour your bundt or tube pan to prevent sticking.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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.
Stir in the pure vanilla extract and almond extract (if using) until well combined.
Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula.
Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk (or heavy cream), and pure vanilla extract until smooth and creamy.
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 400 calories per slice

Tips, Storage & Variations

Baking Tip: Make sure your butter is softened properly for a smooth blend with sugar.
Storing: Keep leftover pound cake in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate for up to a week.
Freezing: Wrap slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 3 months for the best quality.
Flavor Variations: For a citrus twist, add the zest of one lemon or orange into the batter. You can also experiment with different extracts like coconut or maple.

FAQ

1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon to balance the flavors.

2. What can I substitute for almond extract?
You can omit it or use an alternative extract like hazelnut or simply stick with vanilla.

3. How do I ensure my pound cake does not stick to the pan?
Grease the pan well and consider sprinkling flour evenly over the greased surface.

4. Can I add fruit to the batter?
Absolutely! Fresh or frozen berries work well; just make sure to coat them in flour before adding to the batter.

5. How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.

6. What should I do if my cake sinks in the middle?
This could be due to overmixing or underbaking. Be sure to follow the baking time closely and avoid mixing too vigorously.

Conclusion

This Slap Your Mama Pound Cake is a delightful treat that will bring smiles to every gathering. Its rich flavor and fluffy texture make it irresistible, and with a simple glaze, it looks as good as it tastes. We encourage you to try this recipe and experience the joy of baking something truly special. Share it with friends and family, and watch them embrace the warmth of home-baked goodness. Happy baking!

Slap Your Mama Pound Cake

Print Recipe

A rich and buttery pound cake with a tender crumb, perfect for any occasion, topped with a delightful glaze.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 100 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter (softened)
2 3/4 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)
2 cups powdered sugar (for glaze)
3 tablespoons whole milk or heavy cream (for glaze)
1 teaspoon pure vanilla extract (for glaze)

Instructions

Preheat your oven to 325°F (160°C). Grease or flour your bundt or tube pan.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture, alternating with the whole milk.
Stir in the pure vanilla extract and almond extract until well combined.
Pour the batter into the prepared pan, smoothing the top.
Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth and creamy.
Drizzle the glaze over the cooled pound cake and allow to set before slicing and serving.

Notes

Make sure your butter is softened properly for smooth blending. Store leftover pound cake in an airtight container at room temperature for up to 3 days.