Description
This Slap Ya Momma Pound Cake is a classic Southern dessert boasting a rich, buttery flavor and a moist, tender crumb. Perfectly dense yet soft, it is infused with vanilla and a hint of almond extract for delightful aroma and taste. Ideal for gatherings or a comforting treat, this pound cake pairs wonderfully with whipped cream, fresh berries, or a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 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)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
- Prepare the Butter Mixture: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, incorporating air for a tender cake.
- Add Eggs: Add the eggs one at a time into the butter mixture, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Ingredients: 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 after each addition to avoid overmixing, which can lead to a dense cake.
- Add Extracts: Stir in the vanilla extract and optional almond extract until just incorporated, enhancing the cake’s flavor without overworking the batter.
- Bake: Pour the batter evenly into the prepared bundt pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Bake until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely, ensuring it sets properly and maintains its shape.
- Serve: Slice the pound cake and serve it as is or with a dusting of powdered sugar, whipped cream, or fresh berries for added sweetness and texture.
Notes
- For best results, use room temperature ingredients to ensure even mixing and a smooth batter.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If you prefer a more pronounced almond flavor, increase the almond extract slightly but avoid overpowering the vanilla.
- This cake stores well at room temperature for up to 3 days when covered or can be frozen for longer storage.
- Make sure to grease and flour the pan thoroughly to prevent sticking, especially with bundt pans.
