Description
A classic Southern treat, the Slap Ya Momma Pound Cake is a moist, buttery dessert with a rich, velvety texture that will have you going back for seconds (or thirds). It’s a simple yet indulgent cake that captures the essence of homemade goodness, perfect for any occasion.
Ingredients
2 sticks unsalted butter, softened
3 cups all-purpose flour
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon lemon zest (optional)
1/4 cup sour cream (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
- In a separate bowl, sift the flour, salt, and baking powder together.
- Add eggs to the butter and sugar mixture one at a time, mixing well after each addition.
- Mix in the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- If using, fold in the lemon zest and sour cream.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- You can customize the flavor by adding a teaspoon of your favorite extract, such as coconut or rum.
- Fresh fruit like blueberries or strawberries can be folded in for a fruity twist.
- For extra decadence, top this cake with a glaze made from powdered sugar and milk or try a cream cheese frosting.
- To make a chocolate version, add cocoa powder to the dry ingredients and a handful of chocolate chips to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
- The cake can be frozen for up to 3 months. Thaw at room temperature when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
