This Hug Ya Momma Pound Cake is a classic Southern dessert with rich, buttery flavor, a tender crumb, and just the right touch of vanilla. Topped with an optional vanilla glaze, this cake is the ultimate in home-baked comfort. It’s a must-have recipe for family gatherings, holidays, or any time you crave a slice of something sweet and indulgent.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples for a no-fuss, reliable cake.
- Perfectly Moist and Buttery: With three sticks of butter, this cake is rich and satisfying.
- Ideal for Any Occasion: From Sunday family dinners to holiday celebrations, it’s perfect for sharing.
- Make-Ahead Friendly: Tastes even better the next day as the flavors deepen.
Ingredients
For the Pound Cake:
- 1 1/2 cups unsalted butter, at room temperature (3 sticks)
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon vanilla extract (or a combination of vanilla and almond extract for extra depth)
For the Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Step-by-Step Directions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter on medium speed until smooth and creamy. Gradually add the sugar, beating until the mixture is light and fluffy, about 5-7 minutes.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter.
- Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. This helps create a smooth, well-combined batter. Stir in the vanilla extract (or a mix of vanilla and almond extract).
- Bake the Cake:
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely.
- Optional Vanilla Glaze:
- In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth and slightly thickened. Drizzle over the cooled cake for an extra touch of sweetness.
Kitchen Equipment Needed
- 10-inch bundt or tube pan
- Large mixing bowl and hand mixer or stand mixer
- Wire rack for cooling
- Spatula for smoothing batter
- Measuring cups and spoons
Serving and Storage Tips
- Serving: This cake is delicious on its own or with a scoop of vanilla ice cream. It pairs beautifully with fresh berries or a dusting of powdered sugar.
- Storage: Store the cake in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freezing: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Recipe Variations
- Almond Twist: Add 1/2 teaspoon almond extract to the batter along with the vanilla for an almond-vanilla flavor.
- Lemon Glaze: Swap the vanilla in the glaze for fresh lemon juice for a tangy topping.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for a touch of decadence.
Helpful Notes
- Room Temperature Ingredients: Using room-temperature butter, eggs, and milk helps the batter come together smoothly and ensures a tender texture.
- Creaming Butter and Sugar: Beat the butter and sugar until it’s fluffy and pale—this helps create a light and airy crumb.
- Bundt Pan Tips: Grease and flour the pan thoroughly, especially if your bundt pan has intricate designs, to ensure the cake releases cleanly.
Tips from Bakers
- Chef Claire Saffitz: “For an ultra-moist pound cake, be sure to cream the butter and sugar well and don’t overmix the batter once the flour is added.”
- Chef Dorie Greenspan: “For added flavor, try browning the butter before creaming it with sugar—it adds a subtle nutty note.”
Frequently Asked Questions
Q1: Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavor.
Q2: Can I bake this cake in a loaf pan?
Yes, but the bake time will vary. Divide the batter between two 9×5-inch loaf pans and start checking for doneness around the 50-minute mark.
Q3: What’s the best way to prevent the cake from sticking to the bundt pan?
Grease the pan well with butter or nonstick spray, then dust with flour. Alternatively, use a nonstick bundt pan.
Q4: Can I reduce the sugar in the cake?
For best results, it’s best to use the full amount of sugar as it contributes to the cake’s moistness and texture.
Q5: Why is my pound cake dense?
Pound cakes are denser by nature, but overmixing the batter or not creaming the butter and sugar thoroughly can make the cake heavier. Follow each step carefully to get the best texture.
Enjoy Every Bite of This Hug Ya Momma Pound Cake!
With its buttery flavor, moist crumb, and classic vanilla glaze, this Hug Ya Momma Pound Cake is pure dessert bliss. Serve it at any gathering or enjoy it with a hot cup of coffee for a comforting treat that’s sure to bring smiles to everyone at the table. This cake is a slice of home-baked comfort that you’ll want to make again and again!
Hug Ya Momma Pound Cake Recipe
The Hug Ya Momma Pound Cake is the ultimate classic dessert with a buttery, rich crumb and a perfectly golden crust. Baked to perfection and topped with a smooth vanilla glaze, this cake embodies comfort and nostalgia in every bite. Each slice is moist, flavorful, and ideal for pairing with a side of fresh berries or a dollop of whipped cream.
Ingredients
- For the Pound Cake
- 1 1/2 cups unsalted butter at room temperature (3 sticks)
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk at room temperature
- 1 tablespoon vanilla extract or a combination of vanilla and almond extract
- For the Glaze Optional
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter on medium speed until smooth and creamy. Gradually add sugar, beating until light and fluffy (about 5-7 minutes).
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Stir in vanilla extract.
- Bake: Pour batter into the prepared bundt pan and smooth the top. Tap the pan gently to remove air bubbles. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
- Room Temperature Ingredients: Using room-temperature butter, eggs, and milk helps the batter come together smoothly and ensures a tender texture.
- Creaming Butter and Sugar: Beat the butter and sugar until it’s fluffy and pale—this helps create a light and airy crumb.
- Bundt Pan Tips: Grease and flour the pan thoroughly, especially if your bundt pan has intricate designs, to ensure the cake releases cleanly.