Slap Ya Momma Pound Cake Recipe

This recipe is for a truly decadent “Slap Ya Momma Pound Cake,” a Southern classic renowned for its incredibly moist, dense yet tender crumb and a rich, sweet glaze that drips tantalizingly down its sides. The image beautifully captures a slice removed from a large, perfectly baked Bundt cake, showcasing its golden interior and the generous, thick white glaze cascading over its peaks and valleys. The name itself, “Slap Ya Momma,” is a playful Southern expression implying the cake is so unbelievably delicious, it makes you want to “slap your momma” (figuratively, of course!) due to its irresistible taste. This pound cake relies on a traditional preparation method using a significant amount of butter, sugar, and flour, resulting in a rich, buttery flavor and a texture that is both satisfyingly substantial and delightfully moist. It’s an ideal dessert for family gatherings, potlucks, or simply as a comforting treat with a cup of coffee or tea.

Ingredients:

For the Pound Cake:

• 3 cups (600g) granulated sugar
• 1 teaspoon baking powder
• 3 cups (360g) all-purpose flour, sifted
• 1 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 cup (240ml) vegetable oil (or canola oil)
• 5 large eggs, at room temperature
• 1 cup (240ml) whole milk, at room temperature (or buttermilk for added tang and moisture)
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional, for added flavor depth)

For the Glaze:

• 2 cups (about 225g) powdered sugar, sifted
• ¼ cup (60ml) whole milk (or heavy cream for a richer glaze)
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, melted (optional, for extra richness and shine)

Equipment:

• 10-12 cup Bundt cake pan (or a 9×13 inch baking pan for a sheet cake version)
• Large mixing bowls (2)
• Electric mixer (stand mixer with paddle attachment or handheld mixer)
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Small saucepan or microwave-safe bowl (for glaze)
• Wire rack

Instructions:

Part 1: Prepare the Pound Cake Batter

1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). This lower temperature is crucial for ensuring a moist, evenly baked pound cake. Generously grease and flour your Bundt cake pan, ensuring every crevice is coated to prevent sticking. Alternatively, use a non-stick baking spray with flour.
2. Whisk Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
3. Cream Wet Ingredients: In a separate large mixing bowl, using an electric mixer, cream together the softened unsalted butter and vegetable oil until light and fluffy, about 3-5 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.
5. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk (or buttermilk). Begin and end with the dry ingredients. For example: add 1/3 of the flour mixture, mix until just combined, then add 1/2 of the milk, mix, then 1/3 of the flour, mix, remaining milk, mix, and finally the remaining flour mixture, mixing until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
6. Add Extracts: Stir in the vanilla extract and optional almond extract until just combined.
7. Pour into Pan: Pour the cake batter evenly into the prepared Bundt cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.

Part 2: Bake the Pound Cake

1. Bake: Bake for 1 hour to 1 hour 20 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be golden brown. The longer baking time at a lower temperature ensures the cake cooks through without drying out.
2. Cool in Pan: Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to set and makes it easier to remove.
3. Invert: After 15-20 minutes, carefully invert the cake onto the wire rack to cool completely. If you remove it too soon, it might break apart. Ensure it’s completely cool before glazing.

Part 3: Prepare the Glaze

1. Combine Glaze Ingredients: In a medium bowl, whisk together the sifted powdered sugar, milk (or heavy cream), and vanilla extract.
2. Add Melted Butter (Optional): If using, whisk in the melted butter until the glaze is smooth and has a pourable consistency. If it’s too thick, add a tiny bit more milk, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add a bit more sifted powdered sugar. The image shows a relatively thick glaze.

Part 4: Glaze and Serve

1. Glaze Cake: Once the pound cake is completely cool, place the wire rack with the cake over a baking sheet (to catch drips). Slowly pour the prepared glaze over the top of the cake, allowing it to drip down the sides and into the center. You can use a spoon to guide the glaze over the edges if desired.
2. Set Glaze: Let the glaze set for about 15-30 minutes before slicing.
3. Serve: Slice the Slap Ya Momma Pound Cake and serve. It’s delicious on its own or with fresh berries or a dollop of whipped cream.
4. Store: Store any leftover pound cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. The flavor often improves the next day.