The “Slap Ya Momma Pound Cake” is a classic Southern dessert, named for its bold, irresistible flavors that keep people coming back for more. This cake is celebrated for its rich, dense texture and buttery taste, making it a perfect treat for any occasion. Whether served plain, with a glaze, or paired with fresh fruit and whipped cream, this pound cake is a slice of comfort and indulgence that will have everyone raving.
Ingredients
-
For the Pound Cake:
- 2 cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional, for added flavor)
-
For the Glaze (optional):
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Preparation
For the Pound Cake:
Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan generously to prevent the cake from sticking.
Step 2: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5-7 minutes. This creaming process is key to achieving the perfect texture in the pound cake, so make sure to beat the mixture well.
Step 3: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This process helps to build the structure of the cake.
Step 4: In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture, and mix until just combined.
Step 5: Add in the vanilla extract and almond extract (if using) and mix until just incorporated. Do not overmix the batter, as this could result in a dense cake.
Step 6: Pour the batter evenly into the prepared Bundt or tube pan. Smooth the top with a spatula to ensure it’s level.
Step 7: Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary depending on your oven, so start checking at around 1 hour and continue as needed.
Step 8: Once baked, let the cake cool in the pan for 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.
For the Glaze (Optional):
Step 1: In a small mixing bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
Step 2: Drizzle the glaze over the cooled pound cake, letting it drip down the sides for an extra touch of sweetness.
Variations
- Lemon Pound Cake: Add 1 tablespoon of lemon zest and replace half the vanilla extract with lemon extract to create a fresh, zesty twist.
- Chocolate Marble Pound Cake: Reserve a cup of the batter and mix it with 2 tablespoons of cocoa powder. Swirl the chocolate batter into the plain batter in the pan for a marbled effect.
- Nutty Pound Cake: Fold in 1 cup of finely chopped pecans or walnuts into the batter for added crunch and flavor.
- Coconut Pound Cake: Add 1 cup of shredded coconut to the batter and use coconut extract instead of almond for a tropical variation.
Cooking Note
- For the best texture, ensure all ingredients are at room temperature before you start. Room temperature ingredients blend more easily and evenly, resulting in a smoother batter.
- The cake should cool slightly in the pan to firm up before removing, but leaving it too long can make it stick. Aim for 10-15 minutes of cooling in the pan before inverting.
Serving Suggestions
- Serve this pound cake with a dollop of whipped cream and fresh berries for an elegant dessert presentation.
- Enjoy it with a scoop of vanilla ice cream for a classic pairing that adds a creamy contrast.
- Pair it with coffee or tea as a delightful treat for brunch or afternoon gatherings.
- For a decadent twist, drizzle the cake with warm caramel sauce or chocolate syrup.
Tips
- Creaming the Butter and Sugar: Be patient when creaming; this step is essential for creating a light, airy texture in the cake. Use a stand or hand mixer on medium speed.
- Avoid Overmixing: Once the flour is added, mix just until combined. Overmixing can lead to a dense, tough texture.
- Room Temperature Ingredients: Room temperature eggs and butter incorporate more smoothly, creating a more consistent batter.
- Testing for Doneness: Use a toothpick to test the cake. When it comes out with a few moist crumbs (not wet batter), the cake is ready.
Prep Time
- Preparation Time: 20 minutes
- Baking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Nutritional Information (per serving)
- Calories: Approximately 450
- Protein: 5g
- Sodium: 230mg
- Carbohydrates: 55g
- Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 125mg
- Fiber: 1g
- Sugar: 35g
FAQs
Q1: Can I use salted butter instead of unsalted?
A1: Yes, but if you use salted butter, consider reducing the additional salt in the recipe to balance the flavors.
Q2: How should I store leftover pound cake?
A2: Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.
Q3: Can I use a different pan if I don’t have a Bundt pan?
A3: Yes, you can use a loaf pan, but you may need to adjust the baking time accordingly. Be sure to check for doneness with a toothpick.
Q4: Why did my cake stick to the pan?
A4: It’s essential to grease and flour the pan thoroughly. Allow the cake to cool slightly in the pan (10-15 minutes) before turning it out, as this helps prevent sticking.
Q5: Can I add fruit to the batter?
A5: Yes, you can fold in fresh blueberries, raspberries, or even diced strawberries for a fruity variation. However, be cautious not to add too much fruit as it can weigh down the cake.
Conclusion
The “Slap Ya Momma Pound Cake” is an iconic dessert that combines simplicity and richness, creating a dessert that’s both delicious and memorable. This pound cake has a buttery, dense texture with a hint of vanilla and almond, making it a versatile and timeless treat. Whether served on its own or dressed up with a glaze, fruits, or whipped cream, this pound cake is guaranteed to be a crowd-pleaser. Follow these detailed steps and tips to achieve a perfect pound cake that will have everyone coming back for more.
Slap Ya Momma Pound Cake
- Total Time: 1 hour 35 minutes
Ingredients
- For the Pound Cake:
- 2 cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional, for added flavor)
- For the Glaze (optional):
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
For the Pound Cake:
Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan generously to prevent the cake from sticking.
Step 2: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5-7 minutes. This creaming process is key to achieving the perfect texture in the pound cake, so make sure to beat the mixture well.
Step 3: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This process helps to build the structure of the cake.
Step 4: In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture, and mix until just combined.
Step 5: Add in the vanilla extract and almond extract (if using) and mix until just incorporated. Do not overmix the batter, as this could result in a dense cake.
Step 6: Pour the batter evenly into the prepared Bundt or tube pan. Smooth the top with a spatula to ensure it’s level.
Step 7: Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary depending on your oven, so start checking at around 1 hour and continue as needed.
Step 8: Once baked, let the cake cool in the pan for 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.
For the Glaze (Optional):
Step 1: In a small mixing bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
Step 2: Drizzle the glaze over the cooled pound cake, letting it drip down the sides for an extra touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: Approximately 450
- Sugar: 35g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg