Superb Slap Ya Momma Pound Cake a rich, buttery, moist, and tender dessert with a golden crust. Perfect for holidays, family gatherings, or as a sweet treat with coffee or tea.

Slap Ya Momma Pound Cake Recipe

If you’re looking for a classic, indulgent pound cake with a twist, Slap Ya Momma Pound Cake is exactly what you need. Known for its rich buttery flavor, dense yet tender texture, and golden crust, this cake is a Southern favorite that lives up to its playful name.

Perfect for holidays, potlucks, family gatherings, or a simple dessert with coffee or tea, this pound cake is easy to make, impressive to serve, and incredibly satisfying. Its name might make you smile, but the flavor will make you fall in love!

The beauty of this cake is in its simplicity: high-quality butter, fresh eggs, sugar, and a hint of vanilla come together to create a moist, tender, and flavorful dessert that’s versatile enough to enjoy on its own or paired with fruits, sauces, or ice cream.

Why You’ll Love This Recipe

Rich & Buttery Flavor – Classic Southern pound cake taste.
Moist & Tender – Dense yet light texture that melts in your mouth.
Golden Crust – Beautifully baked to perfection.
Versatile Serving – Great alone, with fruit, or topped with glaze.
Easy to Make – Uses simple ingredients with straightforward steps.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup whole milk or buttermilk, room temperature
Optional: zest of 1 lemon or orange for extra flavor
Optional Glaze: 1 cup powdered sugar + 2 tablespoons milk + 1/2 teaspoon vanilla

Step-by-Step Directions

Step 1: Preheat Oven and Prepare Pan

Preheat oven to 325°F (163°C).
Grease a 10-inch bundt pan or loaf pan with butter and lightly dust with flour to prevent sticking.
For easy removal, line the bottom with parchment paper if using a loaf pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat butter using a stand or hand mixer until creamy and fluffy (about 2–3 minutes).
Gradually add sugar, beating until light and airy.
This step is essential for a tender pound cake.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition.
Stir in vanilla extract (and citrus zest, if using).

Step 5: Combine Dry and Wet Ingredients

Gradually add flour mixture alternately with milk, beginning and ending with flour.
Mix until just combined. Avoid overmixing to maintain a tender texture.

Step 6: Bake the Pound Cake

Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes (loaf) or 60–70 minutes (bundt), or until a toothpick inserted in the center comes out clean.
Check after 50 minutes; cover with foil if the top is browning too quickly.

Step 7: Cool and Remove

Allow the cake to cool in the pan for 15–20 minutes.
Gently run a knife along the edges and invert onto a wire rack.
Let it cool completely before glazing or slicing.

Step 8: Optional Glaze

Mix powdered sugar, milk, and vanilla in a small bowl until smooth.
Drizzle over the cooled cake for added sweetness and shine.

Tips for Success

Room Temperature Ingredients – Ensures smooth batter and even baking.
Do Not Overmix – Overmixing flour can make the cake dense and tough.
Use Fresh Butter and Eggs – For the best flavor and texture.
Check Doneness – Toothpick should come out clean, but slight crumbs are fine; it prevents overbaking.
Cooling Time – Don’t skip; helps the cake set and prevents crumbling.

Variations

Citrus Pound Cake – Add lemon or orange zest and a splash of juice to the glaze.
Chocolate Swirl Pound Cake – Swirl cocoa powder into part of the batter before baking.
Glazed Pound Cake – Drizzle simple syrup over the cake for extra moisture.
Almond Pound Cake – Substitute 1 teaspoon almond extract for vanilla and add slivered almonds on top.
Berry-Topped – Serve with fresh strawberries, blueberries, or raspberries for a fruity twist.

Serving Suggestions

Slice and serve warm or at room temperature with coffee or tea.
Add a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce.
Dust with powdered sugar for a simple, elegant presentation.
Serve as part of a holiday dessert table or potluck; its size and shape make it easy to portion.
Pair with fresh fruit or whipped cream for brunch or special occasions.

Storage & Shelf Life

Room Temperature: Store in an airtight container for 3–4 days.
Refrigerator: Can be stored for up to 1 week; bring to room temperature before serving.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge.

Nutrition Information (per slice, approx.)

Calories: 350
Fat: 18g
Carbs: 45g
Protein: 5g
Sugar: 30g

(Values vary based on ingredients and portion size.)

Final Thoughts

Slap Ya Momma Pound Cake is a classic Southern treat that is rich, buttery, and incredibly moist. Its simple ingredients and straightforward method make it approachable for both novice and experienced bakers.

Whether served plain, glazed, or with fruit, this pound cake is perfect for holidays, family gatherings, or casual coffee breaks. Its tender texture and golden crust make it a crowd-pleasing dessert that will have everyone asking for seconds.

With its playful name and classic flavor, Slap Ya Momma Pound Cake is more than just a dessert—it’s an experience that brings comfort, joy, and a little bit of Southern charm to your table.

Slap Ya Momma Pound Cake