Slap Ya Momma Pound Cake Recipe

Introduction

Slap Ya Momma Pound Cake is a classic Southern treat that’s rich, moist, and packed with buttery flavor. This pound cake pairs perfectly with a sweet vanilla glaze, making it an irresistible dessert for any occasion.

Ingredients

• 1 cup unsalted butter (softened)
• 2 3/4 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups powdered sugar
• 3 tablespoons whole milk or heavy cream
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour a bundt pan or a 10-inch tube pan to prevent sticking.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition for a smooth batter.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
5. Step 5: Gradually add the flour mixture and milk to the butter and egg mixture, starting and ending with the flour. Mix on low speed just until combined to avoid toughening the cake.
6. Step 6: Stir in the vanilla extract and almond extract, if using, with a gentle mix.
7. Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
8. Step 8: Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
10. Step 10: While the cake cools, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and pourable.
11. Step 11: Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.

Tips & Variations

• For a richer flavor, substitute half the milk with buttermilk or sour cream.
• Add 1/2 cup chopped pecans or walnuts to the batter for a crunchy twist.
• If almond extract is not available, increase vanilla extract by 1 teaspoon for extra aroma.
• Make sure not to overmix the batter to keep the cake tender and moist.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw the cake completely and warm slices in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

Yes, a bundt or tube pan works best for even baking, but you can also use a loaf pan. Adjust baking time accordingly and check doneness with a toothpick.

What can I substitute for almond extract?

If you don’t have almond extract, you can omit it or replace it with an equal amount of vanilla extract to maintain a sweet, aromatic flavor.

Slap Ya Momma Pound Cake Recipe

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★★★★★

4.9 from 108 reviews

This Slap Ya Momma Pound Cake is a classic, rich, and buttery treat with a tender crumb and a luscious vanilla glaze. Perfectly baked to a golden finish, this pound cake combines simple ingredients with easy steps to create an irresistibly moist and flavorful dessert that’s ideal for any occasion.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 75-85 minutes
• Total Time: 1 hour 35 minutes to 1 hour 45 minutes
• Yield: 12–14 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup unsalted butter (softened)
• 2 3/4 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional)

Glaze

• 2 cups powdered sugar
• 3 tablespoons whole milk or heavy cream
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour a bundt pan or a 10-inch tube pan to prevent sticking.
2. Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, resembling a cloud. This ensures a tender cake texture.
3. Add Eggs: Crack in the eggs one at a time, beating well after each addition to fully incorporate and emulsify the batter.
4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
5. Alternate Adding Dry and Wet: Gradually add the flour mixture and whole milk alternately to the butter and egg mixture, starting and ending with the flour mixture. Mix on low speed just until combined to avoid toughening the batter.
6. Add Flavorings: Stir in the pure vanilla extract and optional almond extract gently until evenly incorporated.
7. Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
8. Bake Cake: Bake in the preheated oven for 75-85 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
9. Cool Cake: Let the cake cool in the pan for 10-15 minutes to firm up before inverting it onto a wire rack. Allow it to cool completely to room temperature.
10. Prepare Glaze: While the cake cools, whisk together powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth and pourable but not too thin.
11. Glaze Cake: Once cool, drizzle the glaze over the entire cake. Allow the glaze to set before slicing and serving. Enjoy!

Notes

• Make sure the butter is softened at room temperature to achieve the perfect fluffy texture when beaten with sugar.
• If you don’t have almond extract, you can omit it without compromising the cake’s flavor.
• Checking the cake with a toothpick is crucial to prevent under or over-baking.
• Use heavy cream in the glaze for a richer and creamier finish.
• Allow the cake to cool completely before glazing to avoid melting or sliding glaze.

Keywords: pound cake, vanilla pound cake, classic pound cake, buttery cake, homemade pound cake, bake, dessert, glaze, bundt cake