Slap Ya Momma Pound Cake

The “Slap Ya Momma Pound Cake” is a traditional Southern dessert that’s as rich in flavor as it is in name! Known for its dense yet moist texture, this pound cake is an irresistible treat for gatherings, holidays, or simply to indulge your sweet tooth. The name reflects just how unbelievably good this cake is—so delicious, it could make you slap someone (figuratively, of course). Topped with a smooth glaze and packed with buttery richness, this recipe is a must-try for all cake lovers.

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 cup unsalted butter, softened (2 sticks)
• 1/2 cup shortening (butter-flavored preferred)
• 5 large eggs
• 1 cup whole milk
• 1/2 teaspoon baking powder
• 2 teaspoons vanilla extract

For the Glaze:

• 2 cups powdered sugar
• 2–3 tablespoons milk (adjust for consistency)
• 1 teaspoon vanilla extract
• Optional: A pinch of salt to enhance flavor

Preparation

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan to prevent sticking.

Step 2: Cream Butter and Shortening

In a large mixing bowl, beat the softened butter and shortening together using an electric mixer. Mix until the texture is light and fluffy, about 2–3 minutes.

Step 3: Add Sugar

Gradually add the granulated sugar to the butter mixture, beating continuously until it’s fully incorporated and creamy.

Step 4: Incorporate Eggs

Add the eggs one at a time, beating well after each addition. This ensures a smooth batter and avoids lumps.

Step 5: Combine Dry Ingredients

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

Step 6: Alternate Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Beat on low speed to avoid overmixing.

Step 7: Add Vanilla Extract

Stir in the vanilla extract, ensuring it’s evenly distributed in the batter.

Step 8: Bake the Cake

Pour the batter into the prepared pan. Smooth out the top with a spatula for even baking. Place in the oven and bake for 1 hour and 15–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Allow it to cool completely before adding the glaze.

Step 10: Prepare the Glaze

In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for a thinner or thicker consistency as desired.

Step 11: Glaze the Cake

Drizzle the glaze generously over the cooled pound cake, allowing it to drip down the sides. Let it set for 10–15 minutes before serving.

Variation

• Lemon Twist: Add 2 tablespoons of lemon zest and substitute half the vanilla with lemon extract for a tangy variation.
• Chocolate Swirl: Swirl melted chocolate into the batter before baking for a marbled effect.
• Almond Delight: Substitute the vanilla extract with almond extract and top with sliced almonds for a nutty flavor.
• Fruity Pound Cake: Fold in 1 cup of fresh blueberries or diced peaches into the batter for a fruity kick.

Cooking Note

• Make sure all ingredients are at room temperature to ensure smooth mixing and even baking.
• For best results, do not open the oven door while the cake is baking, as this may cause it to deflate.
• If using a nonstick pan, reduce the baking time slightly to avoid overbrowning.

Serving Suggestions

• Serve slices of the pound cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair it with fresh berries like strawberries, raspberries, or blackberries for a refreshing contrast.
• For a decadent touch, drizzle caramel or chocolate sauce over each slice before serving.
• Enjoy it with a hot cup of coffee or tea for a comforting afternoon snack.

Tips

• Sift the flour for a lighter texture in the pound cake.
• If you don’t have a Bundt pan, use two 9×5-inch loaf pans instead, adjusting the bake time accordingly.
• Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Prep Time:

20 minutes

Cooking Time:

1 hour 30 minutes

Total Time:

1 hour 50 minutes

Nutritional Information (Per Slice):

• Calories: 450
• Protein: 6g
• Sodium: 250mg

FAQs

1. Can I use margarine instead of butter?

Yes, you can substitute margarine for butter, but the flavor may not be as rich. For best results, stick to unsalted butter.

2. How do I prevent the cake from sticking to the pan?

Make sure to grease and flour the pan thoroughly, including all crevices. Alternatively, you can use a baking spray with flour.

3. Why is my pound cake too dense?

Overmixing the batter can result in a dense cake. Mix on low speed and stop as soon as the ingredients are combined.

4. Can I add nuts or dried fruits to the batter?

Yes! Chopped pecans, walnuts, or dried fruits like cranberries can be folded into the batter for added texture and flavor.

5. What should I do if my glaze is too runny?

Add more powdered sugar, 1 tablespoon at a time, until the desired consistency is achieved.

Conclusion

The “Slap Ya Momma Pound Cake” is a timeless dessert that never fails to impress. Its buttery, velvety texture and sweet glaze make it the ultimate comfort food for any occasion. Whether served plain or with creative toppings, this pound cake is guaranteed to be a showstopper at your table. Try this recipe today and discover why it’s a Southern favorite that will have everyone coming back for seconds!

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