Slap Your Mama Pound Cake Recipe

Introduction

Slap Your Mama Pound Cake is a classic Southern dessert known for its moist, tender crumb and rich flavor. With a perfect balance of butter, sour cream, and a hint of almond, this cake will quickly become a favorite for any occasion.

Ingredients

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup sour cream
• 6 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
2. Step 2: In a large mixing bowl, cream together softened butter, vegetable oil, and granulated sugar until light and fluffy, about 5 minutes.
3. Step 3: Add eggs one at a time, beating well after each addition.
4. Step 4: Stir in vanilla extract and almond extract if using.
5. Step 5: In a separate bowl, whisk together flour, salt, and baking powder.
6. Step 6: Gradually add dry ingredients to the wet mixture, alternating with sour cream, mixing just until combined.
7. Step 7: Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Step 8: Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, until a toothpick inserted comes out clean.
9. Step 9: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Step 10: Slice and serve! Enjoy plain or with a dusting of powdered sugar.

Tips & Variations

• For an extra moist cake, use full-fat sour cream and room temperature eggs and butter.
• Try adding a cup of chopped pecans or walnuts for some crunch.
• Replace the almond extract with lemon extract for a citrus twist.
• Make sure not to overmix once the dry ingredients are added to keep the cake tender.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to eat, thaw at room temperature and warm slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

A 10-inch bundt or tube pan works best for even baking, but you can use a loaf pan; just adjust the baking time and check doneness frequently.

What if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts to maintain moisture and tang.

Slap Your Mama Pound Cake Recipe

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4.6 from 148 reviews

A rich and moist pound cake with a tender crumb, featuring the perfect balance of butter, sour cream, and a hint of almond extract. Baked to golden perfection in a bundt pan, this classic cake is perfect for any occasion and can be served plain or dusted with powdered sugar.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Wet Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 cup sour cream

Instructions

1. Preparation: Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch bundt or tube pan to prevent sticking.
2. Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, about 5 minutes. This integrates air for a tender crumb.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter.
4. Add Extracts: Stir in vanilla extract and almond extract if using, to add depth and aroma to the cake.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute leavening and flavor.
6. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing just until combined to avoid overmixing and maintain a tender texture.
7. Prepare Pan and Pour Batter: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for even baking.
8. Bake: Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
9. Cool: Let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely, preventing it from becoming soggy.
10. Serve: Slice and serve the pound cake plain or dusted with powdered sugar for an elegant touch.

Notes

• Ensure butter is softened at room temperature for easier creaming.
• If you don’t have almond extract, you can omit it without affecting the overall quality.
• Make sure to not overmix once adding dry ingredients to keep the cake tender.
• Cooling the cake in the pan for 10 minutes helps it hold its shape when removing.
• This cake keeps well for up to 3 days stored in an airtight container at room temperature.

Keywords: pound cake, bundt cake, sour cream cake, classic dessert, buttery cake, homemade cake