Slap Ya Momma Pound Cake

This Slap Ya Momma Pound Cake is rich, buttery, and completely unforgettable. It’s the kind of classic Southern dessert I keep coming back to—dense, moist, and just the right amount of sweet. Whether I serve it plain, with berries, or a drizzle of glaze, this cake always makes an impression. And yes, it’s so good it might just make me want to slap my momma (lovingly, of course).

Why You’ll Love This Recipe

I love this pound cake because it’s simple, dependable, and downright indulgent. The texture is dense yet soft, the crust gets golden and crisp, and the flavor is all butter and sugar heaven. It’s the kind of cake I can bake for holidays, potlucks, or just because I want something sweet with my coffee. It’s also freezer-friendly and makes the best leftover slices toasted with a bit of butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:

• 1 cup (226g) unsalted butter, softened

• 2 3/4 cups (550g) granulated sugar

• 3 cups (375g) all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 5 large eggs

• 1 cup whole milk

• 1 tbsp vanilla extract

Optional Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk or lemon juice

• 1/2 tsp vanilla extract

Directions

1. I preheat the oven to 325°F (160°C) and generously grease and flour a 10-inch Bundt or tube pan.

2. In a large bowl, I cream the softened butter and sugar together for 4–5 minutes, until light and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour. I mix until just combined.

6. I stir in the vanilla extract and scrape down the sides of the bowl.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.

10. If I want to glaze it, I mix the powdered sugar, milk (or lemon juice), and vanilla extract until smooth, then drizzle over the cooled cake.

Servings and timing

This recipe makes 1 full-sized Bundt cake, enough for about 12–14 generous slices.

Prep time: 20 minutes
Bake time: 75–85 minutes
Cool time: 30 minutes
Total time: About 2 hours 15 minutes
Servings: 12–14

Variations

• I add lemon or almond extract for a flavor twist.

• I mix in 1/2 cup of sour cream for an extra-moist crumb.

• I fold in fresh blueberries or chopped pecans before baking.

• I make a chocolate swirl by removing 1 cup of batter, mixing in 2 tbsp cocoa powder, and swirling it in.

• I top it with whipped cream and fresh strawberries for a shortcake-style dessert.

Storage/Reheating

I store this cake tightly wrapped at room temperature for up to 4 days. It stays moist and flavorful without needing refrigeration. If I want to freeze it, I wrap individual slices or the whole cake in plastic wrap and foil, and freeze for up to 2 months. To reheat, I microwave a slice for 10–15 seconds or toast it lightly for a crisp edge.

FAQs

Why is it called “Slap Ya Momma” Pound Cake?

Because it’s that good—it delivers such rich, buttery flavor that the name just says it all. It’s a playful Southern phrase that means the food is outrageously delicious.

Can I use a loaf pan instead of a Bundt pan?

Yes, I can divide the batter between two 9×5-inch loaf pans. I adjust the bake time to around 55–65 minutes, checking for doneness.

What’s the secret to a good pound cake texture?

Creaming the butter and sugar well and not overmixing once the flour is added. I also make sure my ingredients are room temperature before starting.

Can I use cake flour instead of all-purpose?

Yes, I sometimes use cake flour for a finer crumb. I use the same measurement by weight (375g), or 3 cups plus 6 tablespoons if measuring by volume.

Do I have to use the glaze?

Not at all. It’s delicious on its own, but if I want extra sweetness or a pretty finish, the glaze adds a nice touch.

Conclusion

Slap Ya Momma Pound Cake is one of those timeless recipes I know I can always count on. With its golden crust, buttery center, and simple ingredients, it’s a crowd-pleaser every time. Whether I’m serving it plain, glazed, or dressed up with fruit, this cake always delivers that homemade magic that makes people ask for the recipe.