If you’re ready for a show-stopping dessert that brings Southern tradition right to your table, the Slap Ya Mama Pound Cake is the treat you need. This fabulous cake is known for its buttery crumb, irresistible tenderness, and a dreamy vanilla glaze that practically begs for a second slice. Perfect for cozy weeknights or grand gatherings, this recipe has a way of gathering smiles and sparking requests for the recipe. Every bite tastes like home—in the most delicious way possible.
Ingredients You’ll Need
Good news: making a stellar Slap Ya Mama Pound Cake is easier than you think, and every ingredient here plays a key role in building irresistible flavor, rich texture, and an inviting golden hue. Just a few basics and you’re on your way to pound cake heaven.
- Unsalted Butter (1 pound): The heart of any timeless pound cake, butter is essential for moistness and that iconic crumb.
- Granulated Sugar (2 ½ cups): Makes it sweet but also helps create a beautifully tender cake body.
- Vanilla Extract (1 teaspoon): A must for warm, aromatic flavor in every bite.
- Almond Extract (1 teaspoon, optional): Just a hint deepens the flavor and gives the cake an unforgettable finish.
- Large Eggs (8): Eggs are the foundation for classic pound cake structure and a golden color.
- All-Purpose Flour (3 cups): For sturdy but tender texture that holds up to slicing (and devouring).
- Baking Powder (1 teaspoon): Lifts the batter ever so slightly for just the right cake crumb.
- Salt (½ teaspoon): Balances the sweetness and brightens all the other flavors.
- Whole Milk (1 cup): Makes the cake rich and tender and helps everything blend together.
- Powdered Sugar (1 ½ cups): Key to a silky-smooth, sweet glaze.
- Milk or Heavy Cream (2–3 tablespoons): Choose based on preference—the extra richness from cream is divine.
- Additional Vanilla Extract (½ teaspoon): For that touch of fragrant magic in the glaze.
How to Make Slap Ya Mama Pound Cake
Step 1: Preheat & Prepare the Pan
Start by heating your oven to 325°F (165°C). Grease every ridge and nook of a 10-inch tube or Bundt pan with butter, then dust generously with flour for a fuss-free release. This helps the Slap Ya Mama Pound Cake come out beautifully golden and intact.
Step 2: Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar together for 5 to 7 minutes. Don’t rush this step—it’s what gives your cake its signature light and fluffy texture. You’re looking for a pale, creamy mixture that speaks of pure indulgence.
Step 3: Add the Extracts
Mix in the vanilla and almond extracts (if using). The vanilla builds warmth, while almond adds that special, subtle backnote that friends and family will love but not quite be able to place.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This careful approach keeps the batter silky and helps the Slap Ya Mama Pound Cake bake up tender and picture-perfect.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This quick step ensures even distribution of the leavening and prevents clumps in your finished cake.
Step 6: Combine Wet & Dry Ingredients
With your mixer on low, alternate adding the dry flour mixture and the milk to the butter mixture. Always begin and end with flour. Mix only until just combined to keep your cake deliciously moist and light.
Step 7: Bake the Cake
Spread the batter evenly into your prepared pan and smooth the top. Slide it into the oven and bake for 1 hour 20–30 minutes, until a toothpick emerges clean. Let the cake cool in the pan for 15–20 minutes, which helps it settle before unmolding.
Step 8: Prepare the Glaze
While the cake cools, whisk together powdered sugar, milk or cream, and vanilla until you have a velvety, pourable glaze. Adjust with a drop more milk or sugar if needed to reach perfect drizzling consistency.
Step 9: Glaze & Serve
Carefully invert your Slap Ya Mama Pound Cake onto a wire rack. Drizzle the warm cake with the silky glaze and let it set. The sugary topping seeps into the cracks and crevices for a mouthwatering finale—slice and enjoy every soft, sweet piece.
How to Serve Slap Ya Mama Pound Cake
Garnishes
Dress your pound cake for the party with a flurry of powdered sugar, a sprinkle of slivered almonds, or a handful of fresh berries. Every little touch elevates the cake’s presentation and flavor—don’t forget a berry or two on each slice for a color pop!
Side Dishes
Slap Ya Mama Pound Cake is a dream alongside a scoop of vanilla bean ice cream, a dollop of homemade whipped cream, or a tumble of macerated strawberries. For a true Southern pairing, offer iced tea or a cup of robust coffee to complete the spread.
Creative Ways to Present
This isn’t just a humble loaf—get playful! Cut your pound cake into elegant cubes for a picnic platter, use as the base for a festive trifle, or toast a slice and top it with lemon curd. However you serve it, Slap Ya Mama Pound Cake always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or aluminum foil and keep it at room temperature. The cake stays deliciously moist for up to four days—if it lasts that long! For best freshness, store sliced pieces in an airtight container.
Freezing
You can absolutely freeze Slap Ya Mama Pound Cake! Let it cool completely, then double-wrap slices (or the whole cake) in plastic and foil. Freeze for up to three months. For best results, thaw overnight in the fridge before serving.
Reheating
Bring out the flavors by gently reheating slices in the microwave for 10–15 seconds, or wrap in foil and warm in a 300°F oven for about 8–10 minutes. The cake will taste fresh and the glaze will melt slightly—just heavenly!
FAQs
Can I make Slap Ya Mama Pound Cake without almond extract?
Absolutely! The almond extract adds depth, but the cake still tastes fantastic with just vanilla. If you love that extra nutty note, add it, but it’s optional for those with allergies or a preference for classic vanilla.
How do I know when my pound cake is done baking?
Your cake is ready when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring gently when pressed.
Can I use salted butter instead of unsalted?
You can use salted butter in a pinch, but reduce or omit the additional salt in the recipe to balance out the flavors. Unsalted butter gives you more control over the cake’s overall taste.
Why did my pound cake sink in the middle?
This can happen if the oven temperature is too low, if the batter is overmixed, or if the cake is underbaked. Make sure your oven is calibrated, mix gently, and give the cake plenty of time to bake through for perfect results.
What’s the best way to glaze Slap Ya Mama Pound Cake?
Pour on the glaze while the cake is still a little warm—this way, it’ll seep into the top and create that beautiful sugary shell. Let it set fully before slicing for super clean, photo-worthy pieces.
Final Thoughts
You’re going to fall in love with every slice of this Slap Ya Mama Pound Cake—trust me. It’s a dessert that feels special but is easy enough for any baking day. Go ahead, whip up a batch and see for yourself why this pound cake is a family favorite that just keeps getting better!