Slap Ya Mama Pound Cake

• Prep Time: 25 minutes

• Cook Time: 1 hour 15 minutes

• Cooling Time: 2 hours (minimum)

• Total Time: 3 hours 40 minutes

• Course: Dessert

• Cuisine: Southern American

• Yield: 1 (10-inch) tube or Bundt cake, 12-16 servings

• Intensity: Medium – This recipe requires patience and precision, particularly during the creaming and mixing stages. It is not difficult, but it is technique-sensitive.

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Ingredients

• 3 cups (360g) all-purpose flour, spooned and leveled

• ½ teaspoon fine sea salt

• 3 cups (600g) granulated sugar

• 1 ½ cups (3 sticks / 340g) unsalted butter, softened to room temperature

• 5 large eggs, at room temperature

• 1 cup (240ml) whole milk, at room temperature

• 1 teaspoon pure vanilla extract

• 1 teaspoon pure almond extract (this is the “secret” flavor booster!)

Equipment

• 10-inch Tube Pan or 12-cup Bundt Pan

• Electric Stand Mixer or Hand Mixer

• Large Mixing Bowls

• Sifter or Whisk

• Spatula

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Instructions

Step 1: Prepare and Preheat

Preheat your oven to 325°F (165°C). Do not use the convection setting. Generously grease and flour every nook and cranny of your tube or Bundt pan. Tap out any excess flour. This is crucial for a clean release. In a medium bowl, whisk together the flour and salt. Set this aside.

Step 2: The “Creaming” Crux (The Most Important Step)

In the bowl of your stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat on medium speed for 7 full minutes. Set a timer! The mixture should become extremely pale, almost white, and be incredibly light and fluffy. It will have a whipped, almost mousse-like consistency. This step is non-negotiable for creating the cake’s structure and that classic pound cake crust. Scrape down the bowl halfway through.

Step 3: Incorporate the Eggs

With the mixer on low speed, add the eggs one at a time, beating until the yellow of the yolk just disappears into the batter before adding the next. After each egg, scrape down the sides and bottom of the bowl to ensure everything is incorporated. The batter may look slightly curdled at this point—that’s perfectly okay.

Step 4: Combine the Wet and Dry

In a 2-cup liquid measuring cup, combine the whole milk, vanilla extract, and almond extract. With the mixer on low, alternately add the flour mixture and the milk mixture to the butter/sugar/egg base. Begin and end with the flour mixture. Add the flour in three parts and the milk in two parts (Flour -> Milk -> Flour -> Milk -> Flour). Mix only until just combined after each addition. Do not overmix!

Step 5: Pan and Bake

Pour the thick, luxurious batter into your prepared pan. Use a spatula to spread it evenly and tap the pan firmly on the counter a few times to release any large air bubbles.

Place the pan in the preheated oven on the center rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes. DO NOT open the oven door for at least the first hour. The cake is done when:

• A long wooden skewer or toothpick inserted into the center comes out clean.

• The cake has pulled away slightly from the sides of the pan.

• The top is a deep, golden brown and has a firm, crackly crust.

Step 6: The Critical Cool Down

This is the final test of your patience! Remove the cake from the oven and let it cool in the pan, set on a wire rack, for exactly 20 minutes. Not a minute less, not a minute more. This allows the structure to set. After 20 minutes, carefully run a thin, flexible knife or offset spatula around the inner and outer edges of the pan to loosen the cake. Invert it onto a wire rack and lift the pan away. Allow the cake to cool completely for at least 2 hours before slicing. Slicing into a warm pound cake will cause it to be gummy.

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Nutrition Information

Important Note: The following is an estimated nutritional calculation provided by an online nutrition calculator. Values can vary based on specific ingredient brands and precise slice sizes. For accurate dietary needs, it’s best to calculate using your exact ingredients.

Percent Daily Values are based on a 2000 calorie diet.

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Chef’s Notes & The Last Slice

Storage: Once completely cool, store the cake in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 5 days. It does not need to be refrigerated. In fact, many believe it tastes even better the second day as the flavors fully meld.

Freezing: This cake freezes beautifully. Wrap the fully cooled cake (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature.

Why Room Temperature Ingredients? Using room temperature butter, eggs, and milk is critical. Cold ingredients will not emulsify properly with the creamed butter and sugar, leading to a dense, possibly curdled batter and a compromised texture.

The Legacy of This Recipe: This Slap Ya Mama Pound Cake is more than just a dessert; it’s a centerpiece. It’s the cake you bring to potlucks, serve at holidays, and make for a neighbor in need. Its simplicity is its strength, and its flavor is unforgettable. The crisp, sugary top gives way to a moist, buttery interior with the subtle, elegant hint of almond that keeps people asking, “What is that amazing flavor?”

So, take your time, trust the process, and get ready for the ultimate reward: that first perfect slice. Just be warned—it’s so good, you might want to name it after your own mama.