Sure! Here’s a complete, long, and soulful recipe for Slap Ya Momma Pound Cake, filled with history, passion, and everything you need to bake it right—from ingredients and method to stories and sweet endings. This is more than just a cake. It’s a memory in every slice.
Slap Ya Momma Pound Cake Recipe
Introduction:
Pound cake has been a staple of Southern kitchens for centuries. Its name comes from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour. Over time, bakers added their own flair—milk, baking powder, vanilla—to create more tender, flavorful versions. “Slap Ya Momma Pound Cake” is one of those Southern gems that hits so hard with richness and taste, it earns its sassy name. This isn’t just a cake; it’s an experience. It’s the kind of dessert you make for holidays, homecomings, or just because you want to taste a bit of heaven.
A Little History:
The pound cake traces its roots to 18th-century Europe, where simplicity and quantity were key—easy to remember and perfect for feeding a crowd. As it crossed the ocean into the American South, it transformed into something even more special. Vanilla extract, baking powder, and milk added depth and fluffiness. Southern families passed down versions from grandmother to granddaughter. Today, “Slap Ya Momma Pound Cake” takes that legacy and turns up the volume—richer, denser, sweeter, and just bold enough to earn its name.
Ingredients:
For the Cake:
- 3 cups granulated sugar
- 1 cup unsalted butter (2 sticks), room temperature
- ½ cup vegetable shortening (Crisco preferred), room temperature
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract (optional, but heavenly)
For the Glaze (Optional but delicious):
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions & Method:
1. Prepare the Pan:
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt pan generously or use baking spray with flour.
2. Cream the Fat:
- In a large mixing bowl, beat the butter, shortening, and sugar on medium speed until light and fluffy (about 4–5 minutes).
- Don’t rush this part. Creaming traps air, which gives you that heavenly lift.
3. Add Eggs:
- Add the eggs one at a time, beating well after each addition. Scrape the bowl often.
- You want the mixture smooth and velvety.
4. Mix Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
5. Combine Wet & Dry:
- Add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the flour.
- Mix on low speed just until combined—don’t overmix.
6. Flavor Boost:
- Stir in the vanilla and almond extracts. The almond gives it that Southern church-lady magic.
7. Bake:
- Pour the batter evenly into the prepared pan.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
- Let it rest in the pan for 10 minutes, then invert onto a wire rack to cool.
Optional Glaze:
While the cake is still slightly warm, mix glaze ingredients and drizzle over the top for that sweet finish.
Formation (Texture & Taste):
Once cooled, you’ll notice the cake has a slightly crisp crust, a golden hue, and a moist, buttery interior. The crumb is tight but soft, almost melt-in-your-mouth. It’s rich enough to serve plain, but also pairs beautifully with fresh berries, whipped cream, or even a scoop of vanilla bean ice cream.
Conclusion:
This cake is one of those recipes that stays with you. Bake it once, and your family will ask for it on every birthday, every Sunday dinner, every celebration. It’s called “Slap Ya Momma” not because you’d really slap your mama—but because it’s so good, you’ll be tempted to question every dessert you’ve had before it.
For the Lovers of This Cake:
This recipe is for:
- The grandma who still wears an apron.
- The uncle who eats dessert before dinner.
- The baker who bakes with soul, not just skill.
- You—because you know that food isn’t just food. It’s love, laughter, memory, and magic.
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