A moist, buttery pound cake with a tender crumb and just the right amount of sweetness — perfect for serving as a dessert after dinner or for enjoying with a cup of tea or coffee. This classic pound cake is unexpectedly rich and comforting: dense enough for a slice to satisfy, yet light enough that you might reach for seconds.

Why You’ll Love This Recipe

• It’s straightforward and forgiving — no complicated techniques or exotic ingredients needed.
• The texture is buttery and dense, yet moist, making each slice satisfyingly substantial.
• It pairs beautifully with fresh fruit, a drizzle of warm syrup or glaze, whipped cream, or a hot beverage.
• It’s easy to customize with add-ins or flavor twists, yet incredible when made classic and old-school simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (225 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour, sifted
½ teaspoon baking powder
¼ teaspoon salt
½ cup (120 ml) whole milk, room temperature

Directions

1. Preheat your oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper — leaving an overhang to help lift the cake out after baking.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 4 to 5 minutes. This helps incorporate air for a tender crumb.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
5. With the mixer on low speed (or using a spatula), add about one-third of the flour mixture to the butter mixture, then half of the milk. Repeat with another one-third of flour and the remaining milk. Finish by mixing in the last third of flour, mixing just until combined — do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 60 to 70 minutes, or until the top is golden brown and a thin skewer or toothpick inserted into the center comes out clean (few moist crumbs are fine). If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the last 15 minutes.
8. Remove from oven and place on a wire rack. Let it cool in the pan for about 15 minutes before lifting out using the parchment overhang. Allow the cake to cool completely — about 45 minutes — before slicing.

Servings and timing

Serves about 8 to 10 slices.
Preparation time: 15 minutes
Baking time: 60 to 70 minutes
Cooling time before slicing: 45 minutes

Variations

• Vanilla Bean Pound Cake: Split a vanilla bean and scrape seeds into the batter for a deeper vanilla flavor.
• Citrus-Glazed Pound Cake: Add the zest of one lemon or orange into the batter and drizzle with a simple citrus glaze made from powdered sugar and citrus juice once cooled.
• Nutty Almond Pound Cake: Fold in ½ cup chopped toasted almonds into the batter or stir ½ teaspoon almond extract along with the vanilla for a richer, nutty aroma.
• Chocolate Swirl Pound Cake: Remove about ½ cup of batter and mix with 2 tablespoons cocoa powder — then swirl into the pan on top of the plain batter before baking for marble effect.
• Spiced Pound Cake: Add ½ teaspoon ground cinnamon and a pinch of nutmeg or cardamom for warm, aromatic spice notes.

Storage/Reheating

Store completely cooled cake in an airtight container or wrapped tightly in cling film at room temperature for up to 5 days. For longer storage, wrap slices individually and freeze — cake keeps well for up to 2 months. To serve, thaw at room temperature, or reheat slices gently in a low oven (about 300°F / 150°C) for 5–8 minutes, or microwave for 10–15 seconds to restore a just-baked warmth.

FAQs

What makes a pound cake different from other cakes?

A traditional pound cake is dense and buttery, relying on a heavy ratio of butter, sugar, eggs, and flour (originally a pound of each). This simplicity — with little to no leavening — yields a rich, moist, and substantial texture, quite different from light and airy sponge cakes.

Can I use margarine instead of butter?

While you can substitute margarine, butter gives the cake a richer flavor and better crumb. Using margarine may result in a slightly softer texture and milder taste, but the cake will still bake successfully.

My top browned too fast — how can I prevent that next time?

Try loosely covering the top of the cake with aluminum foil about two-thirds through baking. Also, ensure your oven temperature is accurate; an oven thermometer helps.

Why is my cake dense and heavy, not light and fluffy?

Pound cake is traditionally dense — but if it’s overly heavy or gummy, possible reasons are over-mixing after adding flour, under-creaming butter and sugar, or inaccurate oven temperature. Be gentle when combining flour and avoid over-mixing.

Can I make this cake in a bundt pan instead of a loaf pan?

Yes — you can. A bundt pan will change the baking time and possibly the texture slightly. Bake at 325°F (160°C), but start checking for doneness around 50–55 minutes; adjust as needed depending on the pan’s depth and volume.

Can I use low-fat milk or plant-based milk instead of whole milk?

Yes, you can, but whole milk contributes to a richer, more tender crumb due to its fat content. Using low-fat or plant-based milk will work, but the cake may be a bit drier or less rich. To compensate, consider adding a tablespoon of a neutral oil or a bit more butter.

How do I store leftover slices so they don’t dry out?

Wrap slices individually in plastic wrap or foil and store in an airtight container. Alternatively, place a slice in a resealable bag with a small piece of bread or an apple slice to help retain moisture.

Can I turn this pound cake into a layered cake?

It’s possible but not ideal. Pound cakes are dense and heavy — stacking layers might cause the lower layers to compress. If you do layer, be sure to fill lightly (whipped cream, mousse, or fruit) and allow time for the cake to settle before stacking.

Is the cake suitable for freezing, and how do I freeze it?

Yes — wrap the cooled cake tightly in plastic wrap and a layer of foil (or in a freezer-safe container). For slices, wrap individually. Frozen cake stays good for up to 2 months. Thaw overnight at room temperature.

Can I reduce the sugar for a less-sweet version?

You can reduce sugar by about ¼ cup (50 g) without major issues — the cake will be less sweet but still moist. Reducing more than that can affect texture and structure, making the cake denser and possibly drier.

Conclusion

Slap Ya Mama Pound Cake is a simple yet timeless dessert — buttery, comforting, and versatile. Whether served plain, dressed up with a citrus glaze, or customized with nuts or chocolate, it remains a humble but impressive cake that delights with every slice. With basic pantry ingredients and an easy process, it’s a fantastic go-to recipe for both everyday indulgence and special occasions.

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