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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/slap-your-mama-pound-cake-recipe/