🍰 Slap Ya Momma Pound Cake Recipe – A Soulful Southern Delight! 🍰
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💌 Introduction:
The name might make you giggle, but this Slap Ya Momma Pound Cake is no joke. It’s a rich, buttery, velvety dessert that’s been loved for generations in Southern kitchens. Its name comes from the bold flavor—so good, it might just make you want to “slap ya momma” (don’t do it though, she probably made this for you!). Perfect for family gatherings, church dinners, or sweet Sunday suppers, this pound cake delivers a classic taste with a tender crumb and golden crust.
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🧾 Ingredients:
For the Pound Cake:
3 cups all-purpose flour (sifted)
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
½ cup butter-flavored shortening (can substitute with ½ cup more butter)
3 cups granulated sugar
5 large eggs, room temperature
1 cup whole milk, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract (optional but divine!)
Optional Glaze (for extra love):
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla or almond extract
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🍳 Instructions:
Step 1: Prep the Pan
Grease and flour a 10-inch bundt or tube pan generously. Preheat your oven to 325°F (163°C).
Step 2: Dry Ingredients
In a medium bowl, sift together:
Flour
Baking powder
Salt
Set aside.
Step 3: Cream the Butter & Shortening
In a large mixing bowl, beat the butter and shortening together until smooth and creamy—about 2–3 minutes.
Step 4: Add Sugar
Gradually add in sugar, beating on medium-high for 5–7 minutes until light and fluffy. This step is key to that fine, tender crumb.
Step 5: Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 6: Alternating Milk and Flour
With mixer on low speed:
Add the dry ingredients in three parts, alternating with the milk in two parts.
(Start and end with flour mixture.)
Mix just until combined—don’t overbeat.
Step 7: Flavor Boost
Stir in vanilla extract and almond extract (if using) until well blended.
Step 8: Bake
Pour batter into the prepared pan and smooth the top.
Bake at 325°F (163°C) for 1 hour and 15–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Let cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
Step 10: Glaze (Optional but Recommended)
Whisk together glaze ingredients and drizzle over the cooled cake.
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🕰️ History & Formation:
Pound cake originated in Europe in the 1700s, named for its original ingredients: a pound each of butter, sugar, flour, and eggs. Over time, Southern bakers added twists—like shortening for a moist crumb, or flavorings like almond and vanilla. “Slap Ya Momma” is a fun Southern slang to describe food so delicious it shocks your taste buds. This cake carries that bold legacy in every bite.
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💘 Lovers of the Cake:
This cake has captured hearts across generations:
Grandmas pass it down like treasure.
Church potlucks feature it like a star attraction.
Sweethearts wrap it up with love and coffee.
Kids beg for it in their lunchboxes. It’s that kind of cake—rich with memory, flavor, and comfort.
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💭 Conclusion:
The Slap Ya Momma Pound Cake is more than dessert—it’s a warm slice of tradition. Moist, golden, rich, and unforgettable, it’s perfect for anyone who loves old-school baking with a touch of soul. Whether you top it with glaze, berries, whipped cream, or just eat it straight up—you’ll see why it has a name that gets everyone talking!
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👩🍳 From my Southern kitchen to yours, enjoy every
bite. And hey—maybe call your mama instead of slapping her. ❤️
Would you like a printable version or an image post for social media too?