If you are searching for a dessert that instantly becomes the star of any gathering, the Slap Ya Momma Pound Cake Recipe will sweep you off your feet with its moist, buttery, and delightfully rich texture. This classic Southern pound cake brings together simple ingredients for a flavor that’s both nostalgic and irresistibly indulgent. Whether you’re serving it at a family reunion, holiday dessert table, or just because, this pound cake will quickly earn its place as your new favorite go-to recipe.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most unforgettable dishes, and that is certainly true for the Slap Ya Momma Pound Cake Recipe. Each item plays a crucial role in building the cake’s tender crumb, sweetness, and that unmistakable golden color.
- 3 cups all-purpose flour: Provides the structure and body to the cake, ensuring the right texture.
- 3 cups granulated sugar: Sweetens the cake while helping create a moist crumb.
- 1 ½ cups unsalted butter, softened: Adds richness and moisture, giving the pound cake its buttery depth.
- 5 large eggs, room temperature: Acts as a binder and adds to the density and flavor.
- 1 cup whole milk, room temperature: Keeps the cake tender and smooth, balancing the richness.
- 1 tbsp vanilla extract: Infuses the cake with warm, comforting aroma and taste.
- 1 tsp almond extract (optional): Lends a subtle nutty dimension that beautifully complements the vanilla.
How to Make Slap Ya Momma Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 325°F (160°C). This slightly lower baking temperature ensures a slow, even bake, creating a tender crust and delicately browned exterior. Grease and flour a 10-inch bundt pan or tube pan thoroughly to guarantee your cake releases flawlessly after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter until creamy and smooth. Gradually add the sugar and continue beating until the mixture is light and fluffy—this step incorporates air, which is essential for that perfect pound cake texture.
Step 3: Add the Eggs
Slowly add the eggs one at a time, beating well after each addition. This method keeps the mixture emulsified and prevents curdling, resulting in a velvety batter that bakes beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour and a pinch of salt. Setting this mixture aside keeps the dry ingredients evenly distributed and ready to be folded smoothly into the wet mixture.
Step 5: Alternate Adding Flour and Milk
Start by adding a portion of the flour mixture to your butter and egg blend, followed by a bit of milk. Keep alternating, always beginning and ending with the flour. Mix just until combined to avoid overworking the batter, which can make the cake tough.
Step 6: Add Extracts
Stir in the vanilla extract and almond extract if you’re using it. These extracts ramp up the fragrant warmth and subtly enrich the flavor, making every bite unforgettable.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and place it in the oven. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. To check doneness, insert a toothpick in the center—if it comes out clean, your cake is ready to cool.
Step 8: Cool and Unmold
Allow the pound cake to cool in the pan for 10 to 15 minutes, which helps it set slightly and releases from the pan more easily. Then, invert it onto a wire rack to cool completely, allowing air to circulate and avoiding sogginess on the bottom.
How to Serve Slap Ya Momma Pound Cake Recipe
Garnishes
This pound cake is delicious on its own, but a dusting of powdered sugar, a dollop of freshly whipped cream, or a handful of ripe berries can elevate its presentation and add fresh, complementary flavors perfect for any occasion.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream, a drizzle of homemade caramel sauce, or a cup of hot coffee or tea to create a dessert experience that feels extra special and satisfying.
Creative Ways to Present
For celebrations or brunches, slice the cake thick and layer it with mascarpone cheese and fruit preserves for an elegant take. You can also toast slices lightly for a caramelized edge that adds delightful texture and warmth.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it moist and fresh. Stored at room temperature, it remains flavorful for about 3 to 4 days, making it perfect for prepping ahead or savoring over several days.
Freezing
If you want to enjoy the Slap Ya Momma Pound Cake Recipe later, freeze the cooled cake in plastic wrap and then in a freezer bag for up to 3 months. Thaw it overnight in the refrigerator before serving for best texture and flavor.
Reheating
Warm slices gently in a microwave for 10-15 seconds or toast in a low-temperature oven to bring back the fresh-baked softness and buttery aroma. Just avoid overheating to retain its tender crumb.
FAQs
Can I use a non-stick pan instead of greasing and flouring?
While a non-stick pan can work, greasing and flouring your Bundt or tube pan provides extra insurance that your cake will release beautifully and have perfect edges.
What does the almond extract add to the cake?
Almond extract gives a subtle nutty aroma and an extra layer of flavor complexity, which pairs wonderfully with the vanilla, but it’s completely optional if you prefer a straightforward classic taste.
Can I substitute milk with another liquid?
Whole milk adds moisture and richness, but you can substitute with buttermilk for a tangier flavor or a nut milk for a dairy-free option, just keep in mind texture and flavor differences.
How do I know when my pound cake is baked through?
Insert a toothpick or thin skewer into the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Avoid opening the oven early, as this can cause the cake to sink.
Is the Slap Ya Momma Pound Cake Recipe suitable for beginners?
Absolutely! The recipe uses simple steps and basic ingredients, making it accessible to bakers of all levels while guaranteeing incredible results every time.
Final Thoughts
There is something truly comforting about the Slap Ya Momma Pound Cake Recipe that makes you feel like you’re back in a Southern kitchen surrounded by loved ones. Once you try it, you’ll understand why it’s a beloved classic. Go ahead, whip up this easy and stunning pound cake—it’s sure to become a cherished favorite on your dessert list!
Print
Slap Ya Momma Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Slap Ya Momma Pound Cake is a classic Southern dessert that combines a rich, buttery flavor with a tender crumb. Perfectly balanced with vanilla and an optional hint of almond extract, this pound cake is a crowd-pleaser ideal for dessert tables, afternoon tea, or a sweet treat anytime.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
Wet Ingredients
- 1 ½ cups unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
Sugars
- 3 cups granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to prevent sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter until smooth and creamy. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy, which helps create a tender texture in the pound cake.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure they are evenly distributed.
- Combine Flour and Milk: Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix just until combined to avoid overworking the batter, which can lead to a dense cake.
- Add Extracts: Stir in the vanilla extract and almond extract (if using) until just incorporated, enhancing the flavor without overpowering the classic pound cake taste.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack to cool completely, which helps maintain its shape and prevents sogginess.
- Serve: Slice and serve the pound cake plain or garnish with powdered sugar, whipped cream, or fresh berries for added sweetness and presentation.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix once flour is added to keep the cake light and tender.
- The optional almond extract adds a subtle nutty flavor; omit if you prefer a pure vanilla pound cake.
- Check the cake for doneness starting at 1 hour 15 minutes to prevent overbaking.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
