Slap Ya Momma Pound Cake
Rich, buttery, and glazed to perfection — a Southern‑style pound cake that demands attention.
Introduction
Pound cake has been a beloved dessert for centuries, known for its dense yet tender crumb and rich flavor. This Slap Ya Momma Pound Cake takes the classic to new heights with a combination of butter, shortening, sour cream, and a luscious glaze. The name itself hints at its bold flavor — so good it might just make you want to “slap ya momma” (a playful Southern expression for something outrageously delicious).
This cake is perfect for holidays, Sunday dinners, or any occasion where you want to impress. Its golden crust, moist interior, and sweet glaze make it a centerpiece dessert that feels both nostalgic and indulgent.
Ingredients Breakdown
For the Pound Cake
3 cups all‑purpose flour, sifted – Provides structure. Sifting ensures even texture.
½ teaspoon baking powder – Adds subtle lift.
½ teaspoon salt – Balances sweetness.
1 cup unsalted butter, softened – Richness and flavor.
½ cup butter‑flavored shortening – Enhances texture and adds depth.
3 cups granulated sugar – Sweetness and tender crumb.
5 large eggs, room temperature – Bind and enrich batter.
1 cup full‑fat sour cream – Moisture and tang.
1 tablespoon vanilla extract – Warm undertone.
½ teaspoon almond extract (optional) – Adds nutty depth.
For the Glaze
2½ cups powdered sugar – Sweet base.
4 tablespoons unsalted butter, melted – Richness and shine.
4–5 tablespoons heavy cream or milk – Smooth consistency.
1½ teaspoons vanilla extract – Flavor boost.
Pinch of salt – Balances sweetness.
Optional Toppings
White chocolate curls
Shredded coconut
Step‑by‑Step Directions
Preheat Oven: Set oven to 325°F (163°C). Grease and flour a 12‑cup bundt pan.
Sift Dry Ingredients: Combine flour, baking powder, and salt.
Cream Butter, Shortening, and Sugar: Beat until light and fluffy (about 5 minutes).
Add Eggs: Incorporate one at a time, scraping bowl as needed.
Mix in Sour Cream and Extracts: Batter should be creamy and smooth.
Add Flour Mixture: Gradually fold in dry ingredients. Don’t overmix.
Bake: Pour into pan. Bake 70–80 minutes until toothpick comes out clean.
Cool: Rest in pan 15–20 minutes, then invert onto rack. Cool completely.
Make Glaze: Whisk powdered sugar, melted butter, cream, vanilla, and salt. Adjust thickness.
Finish: Drizzle glaze over cooled cake. Garnish with toppings if desired.
Baking Science
Creaming butter and sugar traps air, creating lift.
Sour cream adds moisture and acidity, tenderizing crumb.
Shortening stabilizes texture, preventing dryness.
Low oven temperature ensures even baking without cracking.
Tips for Success
Use room‑temperature ingredients for smooth mixing.
Don’t rush creaming — 5 minutes ensures proper aeration.
Check early — ovens vary; test at 65 minutes.
Cool fully before glazing to prevent melting.
Variations
Citrus Pound Cake: Add lemon or orange zest.
Chocolate Glaze: Swap vanilla glaze for cocoa‑based drizzle.
Nutty Twist: Fold in chopped pecans or walnuts.
Holiday Version: Garnish with cranberries and rosemary sprigs.
Serving Ideas
Serve with fresh berries and whipped cream.
Pair with coffee or sweet tea.
Slice thinly for brunch platters.
Present as a centerpiece dessert at gatherings.
Storage
Room Temperature: Store covered for 3 days.
Refrigerator: Keeps fresh up to 1 week.
Freezer: Freeze slices for up to 2 months.
Nutrition (per slice, approx.)
Calories: ~420
Protein: ~6g
Fat: ~22g
Carbs: ~50g
Conclusion
This Slap Ya Momma Pound Cake is the ultimate Southern dessert — rich, moist, and unapologetically indulgent. With its buttery crumb, tangy sour cream, and sweet glaze, it’s a recipe that feels both traditional and elevated. Bake it once, and it will quickly become a staple in your kitchen.