Hey there, cake lovers! Today, I’m bringing you a recipe that’s not just delicious—it’s legendary. You’ve probably heard of a good pound cake, but trust me, this Slap Ya Momma Pound Cake is the kind of cake that makes you close your eyes and take a moment before that first bite. Seriously, it’s that good.
This cake has been a family favorite of mine for as long as I can remember, and every time I serve it, someone inevitably asks, “What’s the secret?” Well, spoiler alert: the secret is in the love you pour into it… and the butter, sugar, and vanilla—lots of it!
Whether you’re looking to wow your family with a classic dessert or you need an easy yet impressive cake to serve at a party, this recipe is your new best friend. Let’s dive into how you can make the best Slap Ya Momma Pound Cake that’ll have everyone begging for the recipe (and maybe a second slice).
Why You’ll Love This Slap Ya Momma Pound Cake
If you’re anything like me, you’ve probably made a pound cake or two (or ten) in your time. But let me tell you, this one is in a class all its own. It’s the perfect balance of dense and moist with that sweet, comforting flavor that makes you think of family gatherings, Sunday afternoon desserts, and cozy kitchens.
What sets this pound cake apart is the combination of simple ingredients and a flawless glaze that gives it that extra wow factor. And let’s not forget the touch of lemon extract (optional, but trust me, it makes a difference). Whether you’re baking for a holiday or just because you deserve something sweet, this recipe will quickly become your go-to.
Ingredients for Slap Ya Momma Pound Cake:
For the cake:
-
1 ½ cups (3 sticks) unsalted butter, softened
-
3 cups granulated sugar
-
6 large eggs, at room temperature
-
3 cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
1 cup whole milk, at room temperature
-
1 tbsp vanilla extract
-
1 tsp lemon extract (optional, for extra flavor)
For the glaze:
-
1 cup powdered sugar
-
2 tbsp milk or heavy cream
-
1 tsp vanilla extract
Instructions:
-
Preheat your oven: Set your oven to 325°F (163°C), and grease and flour a bundt pan (or your preferred cake pan). This ensures that your cake comes out looking beautiful and golden!
-
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This step is key to a tender cake, so take your time. You want the mixture to be airy and creamy.
-
Add the eggs: One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. Make sure the eggs are at room temperature to help them incorporate better.
-
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. This keeps the batter smooth and helps everything come together.
-
Add flavor: Stir in the vanilla extract and lemon extract (if using). The vanilla brings that homey flavor, and the lemon adds just the right hint of brightness.
-
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as ovens vary, and we don’t want it to over-bake!
-
Make the glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. The glaze should be pourable but not too runny.
-
Glaze the cake: Once the cake is completely cooled, drizzle the glaze over the top, letting it drip down the sides. The glaze gives the cake an irresistible sweetness that’ll have everyone coming back for more.
Cooking Tips:
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Don’t skip the room temperature ingredients! The eggs and milk should be at room temperature to ensure a smoother batter and a more evenly baked cake. Trust me, it makes a difference!
-
Optional but highly recommended: The lemon extract adds an extra layer of flavor that really elevates this pound cake. If you’ve never tried it, give it a go!
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Check your oven: Every oven is different, so start checking the cake around the 1-hour mark. You want the cake to be golden and firm to the touch, not overcooked.
Personal Anecdote:
I first made this Slap Ya Momma Pound Cake for a family reunion, and let’s just say… it disappeared faster than I could snap a photo. My cousin, who’s a total dessert snob, took one bite and said, “Girl, this cake is SO good, I might just slap my momma!” And that’s how this recipe got its name!
It’s since become my go-to for every occasion—whether it’s a Sunday dinner, a friend’s birthday, or just because I need a slice of something sweet with my coffee. It’s that reliable and that good.
COOKING Note:
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Storage: Store any leftovers (if you’re lucky enough to have any) in an airtight container at room temperature for up to 3 days. It also freezes beautifully—just wrap it tightly in plastic wrap and foil, and it’ll last up to 3 months.
Serving Suggestions:
Serve this Slap Ya Momma Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Or, if you want to take it to the next level, serve it with fresh berries to balance out the sweetness.
Prep Time:
15 minutes
Cooking Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (per serving):
-
Calories: ~400
-
Protein: ~3g
-
Sodium: ~140mg
Note: Nutritional values are estimated and will vary depending on portion size and ingredients used.
FAQs:
Can I substitute the milk in this recipe?
Yes, you can use a non-dairy milk like almond or oat milk, but the texture may be slightly different. Whole milk adds richness, so if you use a lighter milk, the cake might not be as dense.
How can I store leftovers?
Wrap your leftover pound cake tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, pop it in the freezer for up to 3 months!
What are you waiting for? Grab those ingredients and start baking the best Slap Ya Momma Pound Cake today! Whether it’s for a special occasion or just because you deserve a treat, this cake will make you feel like a kitchen superstar. And when you take that first bite? Well, you just might end up slapping your own momma (but hopefully not!). Enjoy!
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The Best Slap Ya Momma Pound Cake
- Total Time: 1 hour 30 minutes
Ingredients
Ingredients for Slap Ya Momma Pound Cake:
For the cake:
-
1 ½ cups (3 sticks) unsalted butter, softened
-
3 cups granulated sugar
-
6 large eggs, at room temperature
-
3 cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
1 cup whole milk, at room temperature
-
1 tbsp vanilla extract
-
1 tsp lemon extract (optional, for extra flavor)
For the glaze:
-
1 cup powdered sugar
-
2 tbsp milk or heavy cream
-
1 tsp vanilla extract
Instructions
Instructions:
-
Preheat your oven: Set your oven to 325°F (163°C), and grease and flour a bundt pan (or your preferred cake pan). This ensures that your cake comes out looking beautiful and golden!
-
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This step is key to a tender cake, so take your time. You want the mixture to be airy and creamy.
-
Add the eggs: One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. Make sure the eggs are at room temperature to help them incorporate better.
-
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. This keeps the batter smooth and helps everything come together.
-
Add flavor: Stir in the vanilla extract and lemon extract (if using). The vanilla brings that homey flavor, and the lemon adds just the right hint of brightness.
-
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as ovens vary, and we don’t want it to over-bake!
-
Make the glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. The glaze should be pourable but not too runny.
-
Glaze the cake: Once the cake is completely cooled, drizzle the glaze over the top, letting it drip down the sides. The glaze gives the cake an irresistible sweetness that’ll have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: ~400
- Sodium: ~140mg
- Protein: ~3g