why make this recipe

Slap Your Mama Pound Cake is a classic dessert that is loved for its rich, buttery flavor and dense, moist texture. This cake is perfect for celebrations, family gatherings, or simply as a sweet treat to enjoy at home. With simple ingredients that you likely already have in your kitchen, this recipe gives you a deliciously indulgent pound cake that will impress everyone.

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:

1. Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan thoroughly.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry mixture to the butter mixture alternately with milk, stirring in vanilla extract.
6. Pour the batter evenly into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean.
7. 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

Serve Slap Your Mama Pound Cake sliced and enjoy it plain, or add a dusting of powdered sugar on top for a sweet touch. You can also serve it with fresh berries, whipped cream, or a scoop of ice cream for a delightful dessert experience.

how to store Slap Your Mama Pound Cake

To store your pound cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can keep it at room temperature for up to 3 days. If you want to store it for a longer time, place it in an airtight container in the refrigerator, where it can last for up to a week. You can also freeze the cake for up to 3 months—just make sure to wrap it well.

tips to make Slap Your Mama Pound Cake

• Make sure your butter is softened to room temperature. This helps create a smooth batter.
• Beat the butter and sugar well for at least 5 minutes to ensure the cake is light and fluffy.
• For an added flavor twist, try mixing in some lemon zest or almond extract with the vanilla.
• Always use room temperature eggs and milk for better mixing and texture.

variation

You can easily customize this pound cake recipe by adding different flavors or mix-ins. Consider adding chocolate chips, nuts, or dried fruit to the batter for extra taste and texture. You could also glaze the cake with a simple sugar glaze or chocolate glaze for a delicious finish.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may slightly change the flavor and texture of the cake. Butter is recommended for the best results.

2. Can I double the recipe?
Absolutely! You can double the ingredients and bake in two pans or a larger pan. Just adjust the baking time as needed.

3. What if my cake sinks in the middle?
A sinking cake can happen if the oven temperature is too low or if the cake is underbaked. Ensure your oven is properly preheated and check for doneness with a toothpick before taking it out.