Slap Your Mother Pound Cake
A soft, buttery pound cake that’s easy to make and perfect for family gatherings or a cozy afternoon treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 3/4 cups granulated sugar
- 5 large eggs Ensure eggs are at room temperature.
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt Skip if using salted butter.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a bundt pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the flour and salt until just combined.
- Stir in the milk and vanilla extract until the batter is smooth.
- Pour the batter into the prepared bundt pan.
Baking
- Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Serve the cake plain, or with fresh fruit, ice cream, or a dusting of powdered sugar.
Notes
To keep the pound cake fresh, wrap tightly in plastic wrap or store in an airtight container for 3-4 days at room temperature. For longer storage, freeze slices for 2-3 months. Ensure butter and eggs are at room temperature before starting. Don’t overmix to avoid a dense cake, and start checking for doneness at 70 minutes.