Description
Slap Ya Momma Pound Cake is a classic, rich Southern-style dessert with a dense, buttery crumb and golden crust. Perfectly sweet and moist, this cake is a crowd-pleaser whether served plain, with glaze, or dressed up with fruit and cream.
Ingredients
- 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
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and sugar together for 4–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with milk, starting and ending with flour. Mix until just combined.
- Stir in vanilla extract and scrape down the bowl.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15–20 minutes, then turn onto a wire rack to cool completely.
- For glaze, mix powdered sugar, milk or lemon juice, and vanilla extract until smooth. Drizzle over cooled cake.
Notes
- Add lemon or almond extract for flavor variations.
- Fold in sour cream, blueberries, or chopped nuts for texture and moisture.
- Make a chocolate swirl with cocoa powder in a portion of the batter.
- Top with whipped cream and fruit for a shortcake-style dessert.
- Freezes well—wrap in plastic and foil for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 37g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
