Description
This Slap Ya Momma Pound Cake is a classic Southern dessert that combines a rich, buttery flavor with a tender crumb. Perfectly balanced with vanilla and an optional hint of almond extract, this pound cake is a crowd-pleaser ideal for dessert tables, afternoon tea, or a sweet treat anytime.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
Wet Ingredients
- 1 ½ cups unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
Sugars
- 3 cups granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to prevent sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter until smooth and creamy. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy, which helps create a tender texture in the pound cake.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure they are evenly distributed.
- Combine Flour and Milk: Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix just until combined to avoid overworking the batter, which can lead to a dense cake.
- Add Extracts: Stir in the vanilla extract and almond extract (if using) until just incorporated, enhancing the flavor without overpowering the classic pound cake taste.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack to cool completely, which helps maintain its shape and prevents sogginess.
- Serve: Slice and serve the pound cake plain or garnish with powdered sugar, whipped cream, or fresh berries for added sweetness and presentation.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix once flour is added to keep the cake light and tender.
- The optional almond extract adds a subtle nutty flavor; omit if you prefer a pure vanilla pound cake.
- Check the cake for doneness starting at 1 hour 15 minutes to prevent overbaking.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
