Description
Slap Ya Mama Pound Cake is a rich, buttery Southern-style dessert with a tender crumb, golden crust, and optional glaze. It’s a dense, indulgent cake that tastes like pure comfort—perfect for any gathering or treat-yourself moment.
Ingredients
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp lemon extract (optional)
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- 1/2 tsp vanilla or lemon extract
Instructions
- Preheat oven to 325°F. Grease and flour a Bundt or tube pan thoroughly.
- In a large bowl, cream butter and sugar until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour.
- Stir in vanilla and lemon extract until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour 15–25 minutes, until a toothpick inserted in center comes out clean.
- Let cake cool in pan 10–15 minutes, then invert onto a wire rack to cool completely.
- If making glaze, whisk powdered sugar, milk/cream, and extract until smooth. Drizzle over cooled cake.
Notes
- Add fresh berries or a cream cheese swirl for a fruity twist.
- Fold in chopped pecans or walnuts for extra texture.
- Substitute a portion of flour with cocoa powder for chocolate variation.
- Use lemon extract for a bright citrus flavor.
- Double-wrap or store in an airtight container to keep moist.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
