Pound cake is a timeless dessert that never goes out of style, and the Slap Ya Momma Pound Cake takes this classic to the next level. Known for its rich buttery flavor, soft crumb, and irresistible aroma, this cake is perfect for family gatherings, celebrations, or simply enjoying with a cup of coffee or tea. The recipe gets its fun name because the cake is so delicious, it will surprise your taste buds in the best way possible. Simple to prepare yet indulgent, this pound cake is guaranteed to leave everyone asking for seconds.
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 cup unsalted butter (softened)
- ½ cup shortening
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and grease a large bundt or tube pan with butter and flour to prevent sticking.
- In a large mixing bowl, cream the softened butter, shortening, and sugar until light and fluffy. This step is essential to give the cake its airy texture.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is blended evenly.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with flour. Mix gently to avoid overbeating.
- Stir in the vanilla extract until fully incorporated. Pour the batter evenly into the prepared pan.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If needed, bake an additional 5–10 minutes while checking carefully.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before slicing.
Servings
This recipe makes approximately 12–14 servings.
Nutritional Info (per serving, approx.)
Calories: 420
Fat: 19g
Saturated Fat: 10g
Cholesterol: 100mg
Carbohydrates: 58g
Sugar: 35g
Protein: 6g
Fiber: 1g
Sodium: 180mg
Notes
This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to one week. You can also freeze slices by wrapping them tightly in plastic wrap and placing them in freezer bags for up to 2 months.
Tips
- Always use room-temperature ingredients for the best results. Cold butter or eggs can cause the batter to separate.
- Do not overmix once the flour is added, as this can make the cake dense rather than fluffy.
- If you want a crispier crust, dust your greased pan with sugar instead of flour before pouring in the batter.
- Add a glaze made of powdered sugar and milk for an extra touch of sweetness and elegance.
Health Benefits
While Slap Ya Momma Pound Cake is a decadent treat, it does offer some benefits when enjoyed in moderation. Eggs provide protein and essential vitamins such as B12 and riboflavin. Milk contributes calcium and vitamin D for bone health. The moderate fat content, especially from butter, supports satiety. Of course, as this is a dessert, it should be enjoyed as part of a balanced diet.
Q & A
Q: Can I substitute margarine for butter?
A: While margarine can be used, butter gives the cake its classic rich flavor and texture, so it is highly recommended.
Q: Why is it called Slap Ya Momma Pound Cake?
A: The name is a playful way of expressing how incredibly tasty the cake is—it’s so good it surprises you.
Q: Can I add flavor variations?
A: Yes, you can add lemon zest, almond extract, or even swirl in chocolate or fruit preserves for unique variations.
Q: How do I prevent the cake from sticking to the pan?
A: Grease the pan thoroughly with butter and dust it with flour or sugar before pouring in the batter. Using a nonstick bundt pan also helps.
Q: Can I bake this in loaf pans instead of a bundt pan?
A: Absolutely. Divide the batter evenly into two greased loaf pans and reduce the baking time to about 55–60 minutes.