Description
Slap Ya Mama Pound Cake is rich, buttery, and unapologetically indulgent. With a tender crumb, deep vanilla flavor, and a silky white glaze cascading over the top, this classic Southern-style pound cake earns its bold name with every bite. It’s the kind of cake that stops conversations and keeps people coming back for “just one more slice.”
Introduction
This pound cake follows time-tested techniques—lots of butter, slow mixing, and a low baking temperature—to create a dense yet soft texture that melts in the mouth. The optional almond extract adds a bakery-style depth, while the simple white glaze brings just enough sweetness to balance the richness.
Why You’ll Love This Recipe
This cake is incredibly moist and flavorful without being heavy. It slices beautifully, keeps well for days, and works for everything from family gatherings to special occasions. The glaze adds a polished finish without overpowering the classic pound cake taste.
Ingredients
For the Cake
1 pound (4 sticks) unsalted butter, softened
2½ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but highly recommended)
8 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
For the White Glaze
1½ cups powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Instructions
Prepare the Cake
Preheat the oven to 325°F (165°C). Grease a 10-inch tube pan or Bundt pan thoroughly and lightly dust with flour, tapping out the excess.
Make the Batter
In a large mixing bowl, cream the softened butter and sugar together until very light and fluffy, about 5–7 minutes. This step is crucial for a tender crumb.
Add the vanilla extract and almond extract, mixing until fully combined.
Beat in the eggs one at a time, mixing well after each addition to ensure a smooth, emulsified batter.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients and milk to the butter mixture alternately, beginning and ending with the dry ingredients. Mix just until smooth, being careful not to overmix.
Bake
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 1 hour and 20–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15–20 minutes before removing.
Prepare the Glaze
In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency as needed—the glaze should be pourable but not runny.
Glaze the Cake
Carefully invert the cake onto a wire rack. While the cake is still slightly warm, drizzle the glaze over the top, allowing it to drip naturally down the sides.
Let the glaze set for 15–20 minutes before slicing.
Variations
Add lemon zest and a splash of lemon juice for a citrus version.
Replace the white glaze with a cream cheese glaze for extra richness.
Serve plain with fresh berries and whipped cream for a classic presentation.
Tips for Best Results
Make sure all ingredients are at room temperature for a smooth batter.
Cream the butter and sugar thoroughly—this step affects texture more than anything else.
Bake low and slow to avoid a dry cake.
Do not overmix once the flour is added, or the cake may become dense.
Storage Tips
Store the cake covered at room temperature for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
This cake also freezes well (unglazed) for up to 2 months.
Serving Suggestions
Serve with coffee or sweet tea.
Pair with vanilla ice cream for a decadent dessert.
Slice thinly for brunch or afternoon gatherings.
FAQs
Why is my pound cake dry?
Overbaking or overmixing the batter can lead to dryness. Use an oven thermometer if possible.
Can I skip the almond extract?
Yes, but it adds a classic bakery-style flavor that really elevates the cake.
Can I use salted butter instead?
Yes, but reduce the added salt to ¼ teaspoon.
Why does this cake take so long to bake?
Pound cakes are dense and baked at a lower temperature to cook evenly without drying out.
Conclusion
Slap Ya Mama Pound Cake is a bold, classic dessert that delivers rich flavor, perfect texture, and undeniable Southern charm. Whether glazed or plain, this is the kind of cake that becomes a signature recipe once you make it.