Slap Ya Momma Pound Cake Recipe
Get ready to fall head over heels for this Slap Ya Momma Pound Cake Recipe—a true showstopper that captures the buttery, melt-in-your-mouth magic of Southern baking! Each slice boasts a golden crust with a tender, moist crumb, perfectly balanced with subtle hints of vanilla and almond. This pound cake has a reputation: family and friends request it for every gathering, and it’s the kind of treat that’s impossible to keep around for long. If you’ve never baked a classic pound cake before, prepare to meet your new favorite dessert—trust me, this recipe is one you’ll turn to time and time again.
Ingredients You’ll Need
There’s something almost magical about how a handful of kitchen staples can be transformed into a legendary cake. With these simple but essential ingredients, each one plays its own unique role in building the taste, texture, and even the beautiful golden hue of this pound cake. Take a peek below—nothing fancy, but each ingredient truly makes a difference!
- Unsalted Butter (1 cup, softened): The foundation of our Slap Ya Momma Pound Cake Recipe, providing rich, creamy flavor and unbeatable tenderness.
- Vegetable Shortening (1/2 cup): Gives the cake its classic, melt-in-your-mouth texture and keeps things extra moist.
- Granulated Sugar (3 cups): The sweetener that also helps create that lightly caramelized crust around the edges.
- Large Eggs (5, room temperature): Bind everything together and add structure, making for a beautifully risen, airy cake.
- All-Purpose Flour (3 cups): Lays down the sturdy base that holds the moist crumb just right.
- Baking Powder (1/2 teaspoon): It may not seem like much, but this little lift ensures your pound cake isn’t too dense.
- Salt (1/2 teaspoon): Brings all the flavors together with just the slightest touch.
- Whole Milk (1 cup, room temperature): Adds moisture and helps the batter stay silky smooth for even baking.
- Vanilla Extract (2 teaspoons): Elevates the flavor with warm, aromatic depth—don’t skip it!
- Almond Extract (1 teaspoon): A little extra flair that makes the Slap Ya Momma Pound Cake Recipe truly unforgettable.
How to Make Slap Ya Momma Pound Cake Recipe
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 325°F—this low, slow baking is the secret to that deep, buttery flavor and soft interior. Generously grease and flour a 10-inch bundt pan, making sure you cover every crevice so the cake pops right out with all those gorgeous ridges intact. Bring your butter, eggs, and milk to room temperature for the fluffiest results.
Step 2: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, blend together the softened butter, vegetable shortening, and sugar. Take your time here! Beat for a solid five minutes, until the mixture turns pale and fluffy. This step is crucial for airiness, setting the stage for that tender crumb you want in every bite of the Slap Ya Momma Pound Cake Recipe.
Step 3: Add Eggs, One at a Time
Crack in the eggs, adding them one by one, mixing well after each addition. This helps keep the batter ultra smooth and velvety, while also adding structure to your cake. Patience pays off, so don’t rush—your pound cake will thank you with every bite.
Step 4: Combine Dry Ingredients and Alternate with Milk
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to your wet ingredients, alternating with the milk. Begin and end with flour—this technique helps prevent overmixing (which can make cakes tough) and keeps your batter perfectly silky. Mix just until the streaks disappear.
Step 5: Stir in Extracts
Add both vanilla and almond extracts, folding them in for that irresistible aroma and flavor depth. This duo really sets the Slap Ya Momma Pound Cake Recipe apart, making every slice sing.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared bundt pan, smoothing the top. Slide it into the oven and bake for 75 to 85 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 15 minutes, then invert onto a wire rack to cool completely—a little patience here keeps the cake intact and stunning.
How to Serve Slap Ya Momma Pound Cake Recipe
Garnishes
The classic beauty of this pound cake doesn’t need much, but a dusting of powdered sugar adds an elegant, sweet finish. For a pop of color and freshness, try topping slices with a mound of fresh berries or a cloud of homemade whipped cream. These little touches step up every serving without upstaging that irresistible, buttery flavor.
Side Dishes
If you want to make dessert extra special, serve your Slap Ya Momma Pound Cake Recipe alongside scoops of vanilla bean ice cream or citrusy lemon sorbet. Creamy mascarpone or a dollop of tangy Greek yogurt also pair beautifully, especially with seasonal fruit on the side.
Creative Ways to Present
Turn each slice into a masterpiece! Layer pieces with sliced peaches and cream for a quick shortcake, or drizzle with homemade caramel or berry sauce. For brunch, grill slices lightly and serve with maple syrup and toasted pecans—your guests will think you’re a culinary genius.
Make Ahead and Storage
Storing Leftovers
Wrap the completely cooled cake tightly in plastic wrap or store slices in an airtight container. It’ll stay fresh and moist at room temperature for up to three days, but I promise it rarely lasts that long—this is one cake that has a way of disappearing fast!
Freezing
To keep your Slap Ya Momma Pound Cake Recipe handy for future cravings, wrap individual slices (or the whole cake) in plastic wrap, then foil. Freeze for up to three months. Thaw at room temperature, still wrapped, for the best texture and flavor.
Reheating
If you like your pound cake slightly warm, pop a slice in the microwave for about 10 seconds or reheat in the oven at 300°F for 5–10 minutes. This makes the cake extra fragrant and gives it that irresistible just-baked freshness.
FAQs
Can I use margarine instead of butter?
While margarine will work in a pinch, it won’t deliver quite the same rich, creamy flavor as real butter. For the ultimate Slap Ya Momma Pound Cake Recipe, stick with unsalted butter for this one.
What if I don’t have almond extract?
No worries! You can simply use extra vanilla, or substitute with a bit of lemon or orange extract for a bright citrus twist. The flavor will be different but still absolutely delicious.
How do I know when the pound cake is done?
Look for a golden-brown exterior and check with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs. Every oven is different, so start checking around 75 minutes.
Can I make this recipe gluten-free?
Yes, you can swap in a high-quality gluten-free all-purpose blend (with xanthan gum included). Just keep in mind the texture may be slightly different, but it’s still a wonderful treat.
Why is my pound cake dry?
The most common cause is overbaking, so keep an eye on the cake as it nears the end of the suggested bake time. Make sure not to overmix when adding dry ingredients, and measure accurately for the best, moist texture!
Final Thoughts
If you’re looking for a dessert that delivers down-home comfort and a little bit of Southern magic, the Slap Ya Momma Pound Cake Recipe is a must-bake. Every slice is loaded with buttery, tender goodness—don’t be surprised if your family begs for this cake at every occasion. Go on and give it a try; you’ll feel like a rock star baker with your very first bite!
Print
Slap Ya Momma Pound Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and buttery goodness of this Slap Ya Momma Pound Cake. This traditional Southern recipe yields a moist and flavorful cake that is perfect for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven: Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Mix the batter: Cream together butter, shortening, and sugar until light and fluffy. Add eggs one at a time. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture alternately with milk. Stir in vanilla and almond extracts.
- Bake: Pour batter into prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Notes
- This pound cake is delicious plain or served with powdered sugar, fresh berries, or whipped cream.
- For a citrus twist, try using lemon extract instead of almond extract.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
