Slap Your Mother Pound Cake

why make this recipe

Slap Your Mother Pound Cake is a delightful dessert that brings comfort and joy with every bite. Its rich and moist texture makes it a favorite for gatherings, special occasions, or just a simple dessert at home. The combination of butter, sugar, and eggs creates a cake that is not only satisfying but also incredibly versatile. Whether you enjoy it plain or dressed up with a glaze, this pound cake is sure to impress.

how to make Slap Your Mother Pound Cake

Ingredients :

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 cup whole milk, room temperature
• 1/4 cup unsalted butter (for glaze)
• 1/4 cup whole milk (for glaze)
• 1 cup powdered sugar (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Directions :

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extract.
5. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9. For the glaze, melt the butter in a saucepan, then whisk in the milk and powdered sugar until smooth. Remove from heat and add vanilla.
10. Drizzle the glaze over the cooled cake before serving.

how to serve Slap Your Mother Pound Cake

You can serve Slap Your Mother Pound Cake plain or with a drizzle of the sweet glaze on top. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, fresh fruit, such as berries or sliced peaches, can be a lovely addition.

how to store Slap Your Mother Pound Cake

To store your pound cake, keep it in an airtight container at room temperature for up to a week. You can also refrigerate it to keep it fresh for a longer time. If you want to preserve it for an extended period, consider wrapping it tightly in plastic wrap and freezing it. It will last for up to three months in the freezer.

tips to make Slap Your Mother Pound Cake

• Make sure all your ingredients are at room temperature for the best results.
• Do not overmix the batter; mix just enough to combine the ingredients.
• Let the cake cool completely before adding the glaze to prevent it from melting too quickly.
• For an extra indulgent flavor, consider adding chocolate chips or nuts to the batter.

variation

You can customize your Slap Your Mother Pound Cake by adding different extracts or mix-ins. For example, try using lemon extract for a citrusy twist or adding chopped nuts for added texture. If you prefer a richer flavor, consider using brown sugar instead of granulated sugar.

FAQs

1. Can I use a different type of pan?
Yes, you can use a loaf pan instead of a bundt pan. Just make sure to adjust the baking time accordingly, as it may take a bit longer.

2. What if I don’t have almond extract?
If you don’t have almond extract, you can either omit it or substitute it with an extra teaspoon of vanilla extract for a vanilla-only flavor.

3. Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance. Just keep it covered at room temperature until you are ready to serve.

Slap Your Mother Pound Cake

A delightful and versatile dessert that brings comfort with a rich and moist texture, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

Main ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 cup whole milk, room temperature

For the glaze

• 1/4 cup unsalted butter
• 1/4 cup whole milk
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extract.
5. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.