Slap Ya Momma Pound Cake

This Slap Ya Momma Pound Cake is a rich, buttery, and incredibly moist dessert that’s sure to wow everyone who tastes it. Made with simple ingredients like butter, eggs, sugar, and flour, it has a smooth, dense texture that melts in your mouth. The cake’s golden exterior and fluffy interior make it the perfect treat for any occasion. Whether you’re serving it for dessert after a family meal or taking it to a special gathering, this pound cake will quickly become a favorite!

Why You’ll Love This Recipe

What makes this pound cake stand out is its perfect balance of sweetness and richness. It has a moist crumb, a hint of vanilla, and an incredibly buttery flavor that will have everyone coming back for seconds (or thirds!). With just a few basic ingredients, this cake is easy to make and always a crowd-pleaser. Plus, it’s versatile – you can enjoy it as is, or serve it with a dusting of powdered sugar, a drizzle of chocolate ganache, or some fresh berries and whipped cream.

Ingredients

Unsalted butter
The butter is the base of the cake, providing that rich, decadent flavor that pound cakes are known for.

Granulated sugar
Sugar adds sweetness and helps create the perfect balance of flavors in the cake.

Eggs
Eggs help bind the ingredients together and provide structure to the cake, making it moist and tender.

All-purpose flour
Flour is the main dry ingredient in the pound cake, giving it structure and texture.

Baking powder
Baking powder ensures the cake rises, giving it that light, airy texture despite its dense structure.

Vanilla extract
Vanilla enhances the flavor, adding a warm, aromatic note that complements the richness of the butter.

Salt
Salt balances the sweetness of the cake and enhances all the flavors.

Whole milk
Whole milk adds moisture and helps create a tender crumb in the cake.

Instructions

1. Preheat the oven: Preheat your oven to 325°F (165°C) and grease and flour a 9×5-inch loaf pan or bundt pan.
2. Cream the butter and sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This process usually takes about 3-5 minutes with a hand mixer or stand mixer.
3. Add the eggs: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated into the batter.
4. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Combine the wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
6. Add the vanilla extract: Stir in the vanilla extract to incorporate it evenly throughout the batter.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!

Frequently Asked Questions

Q1: Can I use salted butter instead of unsalted butter?
A1: It’s best to use unsalted butter for more control over the salt content in the cake. However, if you only have salted butter, omit the additional salt in the recipe.

Q2: Can I substitute the whole milk with a dairy-free alternative?
A2: Yes, you can use a dairy-free milk like almond milk, oat milk, or soy milk as a substitute for whole milk.

Q3: How do I store leftover pound cake?
A3: Store leftover pound cake in an airtight container at room temperature for up to 4-5 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months.

Q4: Can I add mix-ins to the pound cake?
A4: Yes, feel free to fold in some chocolate chips, fresh fruit, or nuts to customize the pound cake to your liking.

Q5: How can I make this cake more flavorful?
A5: You can add different extracts, such as almond or lemon extract, to give the cake a unique twist. Adding zest from a lemon or orange can also enhance the flavor.

Q6: What’s the best way to serve this pound cake?
A6: Serve it as is, or with a dusting of powdered sugar, a drizzle of icing, fresh berries, or whipped cream for an added touch.

Q7: Can I use a bundt pan instead of a loaf pan?
A7: Yes, you can use a bundt pan. Just be sure to adjust the baking time as it may cook slightly faster in a bundt pan.

Q8: Can I double the recipe?
A8: Yes, you can double the ingredients to make a larger cake. Just make sure to adjust the baking time accordingly, as a larger cake may need more time in the oven.

Q9: What should I do if my pound cake cracks on top?
A9: A slight crack on top is common in pound cakes, but if it cracks excessively, it may be due to overmixing the batter or baking at too high a temperature. To prevent this, mix the batter gently and bake at the correct temperature.

Q10: Can I make this cake ahead of time?
A10: Yes, you can make the pound cake ahead of time. Store it in an airtight container for up to 4-5 days or freeze it for up to 3 months.

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