Slap Ya Momma Pound Cake

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Slap Ya Momma Pound Cake-A Southern-Style Pound Cake That’s So Good, It Might Just Make You Holler

This Slap Ya Momma Pound Cake is a bold, buttery classic that lives up to its cheeky name. It’s the kind of cake that makes people pause mid-bite, close their eyes, and say, “Whoa.” With a velvety crumb, golden crust, and a rich vanilla glaze dripping down the sides, it’s the ultimate dessert for holidays, potlucks, or just because you deserve something amazing.

The name might be playful, but the flavor is serious. This cake is built on a foundation of creamed butter and sugar, enriched with sour cream for moisture, and finished with a silky glaze that takes it over the top. Whether you serve it plain or dress it up with fruit and whipped cream, it’s guaranteed to impress.

Ingredients

For the Pound Cake

  • 3 cups all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup butter-flavored shortening (or substitute with more butter)
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract (optional, for depth)

For the Glaze

  • 2½ cups powdered sugar
  • 4 tablespoons unsalted butter, melted
  • 4–5 tablespoons heavy cream or milk
  • 1½ teaspoons vanilla extract
  • Pinch of salt

Optional Toppings

  • White chocolate curls
  • Shredded coconut
  • Toasted pecans or walnuts

Instructions

Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Generously grease and flour a 12-cup bundt pan, making sure to coat every crevice to prevent sticking.

Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. This helps ensure a smooth, lump-free batter and a tender crumb.

Step 3: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, beat the softened butter, shortening, and sugar together with an electric mixer on medium-high speed for about 5 minutes. The mixture should be light, fluffy, and pale in color—this step is key to a well-risen, tender cake.

Step 4: Add the Eggs One at a Time
Reduce the mixer speed to medium-low and 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 evenly incorporated.

Step 5: Mix in Sour Cream and Extracts
Add the sour cream, vanilla extract, and almond extract (if using). Mix until smooth and creamy.

Step 6: Add the Dry Ingredients
Gradually add the sifted flour mixture in 2–3 additions, mixing just until combined. Be careful not to overmix—this helps keep the cake soft and tender.

Step 7: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a slight crust on top.

Step 8: Cool and Release
Let the cake cool in the pan for 15–20 minutes. Then carefully invert it onto a wire rack or serving platter and let it cool completely before glazing.

Step 9: Make the Glaze
In a medium bowl, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable. Adjust the consistency with more cream or sugar as needed.

Step 10: Glaze and Garnish
Once the cake is fully cool, drizzle the glaze generously over the top, letting it drip down the sides. Garnish with white chocolate curls, shredded coconut, or toasted nuts if desired.

Tips for Success

  • Use room-temperature ingredients for better mixing and texture.
  • Cream the butter and sugar thoroughly—this step creates air pockets that help the cake rise.
  • Don’t overmix once the flour is added to avoid a dense texture.
  • Let the cake cool completely before glazing to prevent the glaze from melting off.
  • Store leftovers tightly wrapped to keep the cake moist for days.

Flavor Variations

Want to make this cake your own? Try these delicious twists:

  • Lemon Pound Cake: Add lemon zest and swap almond extract for lemon extract.
  • Chocolate Swirl: Mix cocoa powder into part of the batter and swirl it in.
  • Nutty Delight: Fold in chopped pecans or walnuts before baking.
  • Coconut Dream: Add shredded coconut to the batter and glaze.
  • Boozy Glaze: Replace milk in the glaze with bourbon or rum for a grown-up twist.

Storage and Freezing

This cake keeps beautifully:

  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to 1 week—bring to room temp before serving.
  • Freeze unglazed cake tightly wrapped for up to 2 months. Thaw overnight and glaze before serving.

Final Thoughts

This Slap Ya Momma Pound Cake is rich, buttery, and unforgettable. It’s the kind of dessert that makes people ask for the recipe—and then ask for seconds. Whether you serve it plain, glazed, or dressed up with fruit and cream, it’s a Southern classic that never goes out of style.

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