Slap Ya Mama Pound Cake
Slap Ya Mama Pound Cake is a rich, buttery Southern-style dessert that earns its name with every bite. Dense yet tender, this classic pound cake is known for its deep vanilla flavor, golden crust, and melt-in-your-mouth texture. It is the kind of cake that does not need frosting to impress, though it welcomes glazes and toppings beautifully. Perfect for family gatherings, holidays, or Sunday dinners, this pound cake is pure comfort baked into a pan.
Ingredients
For the cake
1 pound (4 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
4 cups all-purpose flour
1 cup whole milk
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional but traditional)
1/2 teaspoon salt
Optional glaze
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Preparation
Preheat the oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly, making sure to coat all crevices to prevent sticking.
In a large mixing bowl, cream the softened butter until smooth and fluffy. This step is important for creating the cake’s signature texture.
Gradually add the granulated sugar to the butter, beating continuously for 4 to 5 minutes until the mixture becomes light and creamy.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Mix in the vanilla extract and almond extract if using.
In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture in batches, alternating with the milk. Begin and end with the flour mixture. Mix gently after each addition, just until combined. Do not overmix.
Baking
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 1 hour and 20 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the top begins to brown too quickly, loosely tent the cake with foil during the last 20 minutes of baking.
Cooling
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully invert onto a wire rack and let cool completely before slicing or glazing.
Optional Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake if desired.
Serving
Slice and serve at room temperature. This cake is delicious on its own or served with fresh berries, whipped cream, or a scoop of vanilla ice cream.
Tips for Best Results
Use room-temperature ingredients for smooth batter.
Cream the butter and sugar thoroughly for the best texture.
Do not rush the baking time; low and slow gives the best pound cake.
Grease the pan generously to ensure easy release.
Variations
Add lemon zest and lemon extract for a citrus version.
Use brown sugar for part of the granulated sugar for deeper flavor.
Add chopped pecans or walnuts to the batter.
Serve with caramel or chocolate sauce for extra indulgence.
Storage
Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months.
Final Thoughts
Slap Ya Mama Pound Cake is a true Southern classic that never disappoints. Rich, buttery, and perfectly dense, it is the kind of cake that brings people together and leaves everyone asking for seconds.