Slap Ya Mama Pound Cake

Slap Ya Mama Pound Cake is a bold, buttery, Southern-style dessert that packs incredible flavor in every dense, rich slice. With a velvety crumb, golden crust, and a sweet glaze that soaks right in, this cake is the kind of treat that makes me close my eyes and savor every bite. It’s simple, satisfying, and just the right amount of indulgent—exactly what I want in a classic pound cake.

Why You’ll Love This Recipe

I love this pound cake for its intense buttery flavor and perfect texture. It’s soft and moist on the inside with a slightly crisp crust on the outside. The name says it all—this cake is so good, it might just make me wanna slap somebody (figuratively, of course). It’s the kind of dessert that never lasts long on the table and always brings people back for seconds. Whether I’m serving it plain, glazed, or with fresh fruit and whipped cream, it’s a true crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (softened)
granulated sugar
eggs
all-purpose flour
baking powder
salt
whole milk
vanilla extract
lemon extract (optional, for a citrusy kick)

For the glaze (optional):
powdered sugar
milk or heavy cream
vanilla or lemon extract

Directions

1. I preheat the oven to 325°F and generously grease and flour a Bundt or tube pan.

2. In a large bowl, I cream the butter and sugar together until light and fluffy, about 4–5 minutes.

3. I add the eggs one at a time, beating well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour.

6. I stir in the vanilla and lemon extract until just combined.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 1 hour and 15–25 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

10. If I’m glazing, I whisk together powdered sugar, milk, and extract until smooth, then drizzle it over the cooled cake.

Servings and timing

This recipe makes about 12–16 slices and takes 20 minutes to prep, 1 hour and 15–25 minutes to bake, plus time to cool. It’s perfect for Sunday dinner, family gatherings, or holiday dessert tables.

Variations

Sometimes I fold in fresh berries, a swirl of cream cheese, or even a splash of rum or bourbon for a more decadent twist. For a nutty touch, I’ve added chopped pecans or walnuts to the batter. If I want a chocolate version, I reduce the flour slightly and mix in cocoa powder.

Storage/reheating

I store this pound cake covered at room temperature for up to 4 days or in the fridge for up to a week. To keep it extra moist, I wrap it in plastic wrap or store it in an airtight container. I reheat slices in the microwave for 10–15 seconds to bring back that fresh-baked taste. It also freezes beautifully—I wrap individual slices and thaw them as needed.

FAQs

Why is it called “Slap Ya Mama” Pound Cake?

It’s just a fun Southern expression—it means the cake is so good, it’ll knock my socks off. No slapping necessary.

Can I use a loaf pan instead of a Bundt pan?

Yes, but I divide the batter into two standard loaf pans and adjust the baking time—usually around 55–65 minutes.

Why is my pound cake dry?

It may have been overbaked. I always check early and use a toothpick to test doneness. Using real butter and whole milk also helps keep it moist.

Can I make this cake ahead of time?

Absolutely. I often make it a day ahead—it actually tastes better the next day once the flavors settle in.

What’s the best way to serve this cake?

I love it plain, but I also serve it with whipped cream, fresh berries, or even a scoop of vanilla ice cream.

Conclusion

Slap Ya Mama Pound Cake is the kind of dessert that makes a lasting impression. It’s buttery, soft, and full of Southern soul—perfect for any occasion when I want to treat myself or impress guests. Whether I serve it simple or dressed up, this cake always brings smiles (and empty plates).