The Slap Ya Momma Pound Cake is a rich, moist, and decadent dessert that lives up to its memorable name. Known for its buttery, dense texture and irresistible flavor, this classic pound cake is perfect for any occasion, from a family gathering to an elegant dessert table. With its silky glaze dripping over the edges, it’s sure to impress anyone who takes a bite. This cake’s history traces back to traditional Southern kitchens where pound cakes were a symbol of love and comfort. Today, this recipe remains a timeless delight that is both easy to make and satisfying to eat. Let’s dive into the ultimate recipe for a pound cake that might just make you want to “slap ya momma” because it’s that good!
Ingredients:
For the Pound Cake:
- 1 cup (226g) unsalted butter, softened (at room temperature)
- 2 3/4 cups (550g) granulated sugar
- 5 large eggs (at room temperature)
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk (room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Glaze:
- 2 cups (240g) powdered sugar
- 3 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a 10-inch tube pan to prevent sticking. Alternatively, use a non-stick baking spray.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter until it becomes light and fluffy. Gradually add in the granulated sugar, beating on medium-high speed for about 3-5 minutes. This step is essential for creating a soft, airy texture.
Step 3: Add the Eggs
Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to mix everything evenly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the mixture for a finer consistency.
Step 5: Mix Wet and Dry Ingredients
Alternate adding the flour mixture and milk to the butter-sugar-egg mixture, starting and ending with the flour mixture (flour-milk-flour). Mix on low speed to avoid overmixing, which can make the cake dense. Add the vanilla extract and almond extract, then gently mix until incorporated.
Step 6: Pour into the Pan
Carefully pour the batter into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Place the cake in the center rack of your preheated oven and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 70 minutes to avoid overbaking.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Step 9: Prepare the Glaze
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
Step 10: Glaze the Cake
Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides for a beautiful finish. Allow the glaze to set before slicing.
Variations
- Lemon Pound Cake: Add 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest to the batter. Replace the vanilla extract in the glaze with lemon juice for a zesty topping.
- Chocolate Pound Cake: Mix 1/2 cup of cocoa powder with the flour and add 1/4 cup of melted chocolate to the batter.
- Almond Pound Cake: Replace vanilla extract with almond extract and sprinkle slivered almonds on top of the glaze.
- Marble Pound Cake: Swirl in 1/2 cup of chocolate batter into the vanilla batter before baking for a beautiful marbled effect.
COOKING Note:
To achieve the perfect texture, it’s crucial to use room temperature ingredients. Cold ingredients can cause the batter to separate or bake unevenly. Additionally, avoid overmixing the batter once the flour is added, as it can make the cake tough rather than tender.
Serving Suggestions:
- Serve the Slap Ya Momma Pound Cake warm with a scoop of vanilla ice cream or whipped cream.
- Pair slices with fresh berries like strawberries, raspberries, or blueberries for a light and fruity addition.
- For a special twist, drizzle the cake with caramel or chocolate sauce.
- Enjoy a slice alongside a cup of hot coffee, tea, or a glass of cold milk for a comforting treat.
Tips:
- Don’t Overbake: Overbaking will dry out the cake. Start checking at 70 minutes.
- Measuring Flour: Spoon flour into the measuring cup and level it off for accuracy.
- Non-stick Pan: Ensure the bundt pan is well greased and floured to prevent sticking.
- Freezing: This cake freezes beautifully. Wrap slices in plastic wrap, place in an airtight container, and freeze for up to 3 months.
- Adding Flavor: Experiment with extracts like orange, almond, or coconut for different flavor profiles.
Prep Time:
15 minutes
Cooking Time:
75-85 minutes
Total Time:
1 hour 45 minutes
Nutritional Information:
- Calories: 350 per slice (approx.)
- Protein: 5g
- Sodium: 150mg
- Fat: 14g
- Sugar: 30g
FAQs
1. Why is my pound cake dry?
Overbaking or adding too much flour can make your pound cake dry. Always measure carefully and check the cake a few minutes before the suggested baking time ends.
2. Can I make this cake without a bundt pan?
Yes, you can use a regular loaf pan or tube pan. Just adjust the baking time accordingly and monitor it closely.
3. How do I store the pound cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
4. Can I freeze the pound cake?
Absolutely! Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
5. Why is it called “Slap Ya Momma” pound cake?
The name is a playful Southern expression suggesting that the cake is so good, it’s worth sharing (or jokingly making you react with amazement). It’s all about how incredibly delicious this pound cake tastes!
Conclusion
The Slap Ya Momma Pound Cake is more than just a dessert; it’s a celebration of rich, buttery goodness that melts in your mouth. With its soft, tender crumb and a glaze that adds just the right touch of sweetness, this cake will quickly become a favorite in your home. Whether you’re making it for a family dinner, holiday gathering, or a special occasion, this classic recipe is sure to leave everyone craving more. Try out the variations, pair it with your favorite toppings, and enjoy every delightful bite of this timeless treat. Happy baking!
Slap Ya Momma Pound Cake
Ingredients
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Ingredients:
For the Pound Cake:
1 cup (226g) unsalted butter, softened (at room temperature)
2 3/4 cups (550g) granulated sugar
5 large eggs (at room temperature)
3 cups (375g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (240ml) whole milk (room temperature)
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)
For the Glaze:
2 cups (240g) powdered sugar
3 tablespoons whole milk or heavy cream
1 teaspoon pure vanilla extract
Instructions
Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a 10-inch tube pan to prevent sticking. Alternatively, use a non-stick baking spray.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter until it becomes light and fluffy. Gradually add in the granulated sugar, beating on medium-high speed for about 3-5 minutes. This step is essential for creating a soft, airy texture.
Step 3: Add the Eggs
Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to mix everything evenly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the mixture for a finer consistency.
Step 5: Mix Wet and Dry Ingredients
Alternate adding the flour mixture and milk to the butter-sugar-egg mixture, starting and ending with the flour mixture (flour-milk-flour). Mix on low speed to avoid overmixing, which can make the cake dense. Add the vanilla extract and almond extract, then gently mix until incorporated.
Step 6: Pour into the Pan
Carefully pour the batter into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Place the cake in the center rack of your preheated oven and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 70 minutes to avoid overbaking.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Step 9: Prepare the Glaze
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
Step 10: Glaze the Cake
Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides for a beautiful finish. Allow the glaze to set before slicing.
