Why Make This Recipe
Slap Your Momma Pound Cake is a classic dessert that brings warmth and comfort to any gathering. It’s perfect for celebrations, holidays, or just a regular day when you want something sweet. This cake is rich, dense, and incredibly moist, making it hard to resist. The combination of butter, sugar, and eggs creates a delightful flavor that will have everyone asking for seconds. Whether you’re baking for family or friends, this cake is sure to impress.
How to Make Slap Your Momma Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions:
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream the softened butter and 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 flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Slap Your Momma Pound Cake
You can serve Slap Your Momma Pound Cake on its own, sliced into generous pieces. It’s also delicious with a sprinkle of powdered sugar on top or a dollop of whipped cream. For an extra treat, consider adding fresh berries or a scoop of ice cream beside the cake. This dessert pairs wonderfully with a cup of coffee or tea.
How to Store Slap Your Momma Pound Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Just remember to let it thaw at room temperature before serving.
Tips to Make Slap Your Momma Pound Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Measure your ingredients accurately for the best results.
- Don’t overmix the batter; mix until just combined to keep the cake tender.
- Allow the cake to cool completely on a wire rack before slicing to avoid it falling apart.
Variation
If you’re looking to mix things up, consider adding lemon or almond extract instead of vanilla for a different flavor. You can also fold in some nuts or chocolate chips for added texture.
FAQs
Q: Can I use a different type of pan for this recipe?
A: Yes! While a bundt pan works best, you can also use a loaf pan. Just keep an eye on the baking time as it may vary.
Q: Can I reduce the sugar in this recipe?
A: You can try reducing the sugar slightly, but keep in mind that it may affect the cake’s texture and flavor.
Q: Can I make this cake gluten-free?
A: Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s baking instructions for the best results.
