If you’re craving a rich and buttery Southern dessert, this Slap Ya Mama Pound Cake is the perfect choice. Moist, sweet, and topped with a light vanilla glaze, this cake is a true crowd-pleaser for holidays, gatherings, or Sunday baking.
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The Origins of Pound Cake
Pound cake has its roots in 18th-century Europe, where the original recipe called for one pound each of butter, sugar, flour, and eggs. Over time, this recipe traveled to the Southern United States, where it became a beloved staple. The Slap Ya Mama Pound Cake is a fun Southern twist that emphasizes bold flavor, rich texture, and a sweet glaze that ties it all together.
The Role of Each Ingredient
Every ingredient in this recipe plays an important role. Butter provides richness, sugar sweetens and creates a caramelized crust, and eggs help bind the cake and keep it moist. The addition of vanilla and almond extracts gives depth to the flavor, while milk adds creaminess. Finally, the powdered sugar glaze enhances both taste and presentation, making the cake look bakery-ready.
Baking Tips for Success
The secret to a light and tender pound cake is in the mixing. Always use room-temperature ingredients, which whip together more easily. Creaming the butter and sugar thoroughly introduces air into the batter, preventing a dense texture. Bake at a steady low temperature of 325°F to avoid overbrowning while ensuring the center cooks perfectly. When glazing, drizzle over the cake while it’s still slightly warm so the sweetness soaks in beautifully.
Ingredients
For the Cake
- 1 pound (4 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 8 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
For the White Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan.
2. Make the Batter
Cream butter and sugar until light and fluffy (5–7 minutes).
Add vanilla and almond extract.
Beat in eggs one at a time.
Whisk flour, baking powder, and salt in a separate bowl.
Add flour mixture and milk alternately into the batter.
3. Bake
Pour batter into the prepared pan.
Bake for 1 hour 20–30 minutes, or until a toothpick comes out clean.
Cool for 15–20 minutes before removing from the pan.
4. Prepare the Glaze
Mix powdered sugar, milk/cream, and vanilla until smooth.
5. Glaze the Cake
Drizzle glaze over the warm cake and let it set for 15 minutes before serving.
Recipe Timing and Nutrition
- Prep Time: 20 minutes
- Bake Time: 1 hour 20–30 minutes
- Total Time: ~1 hour 45 minutes
- Servings: 12 slices
Estimated Nutrition (per slice):
- Calories: 520
- Fat: 28g
- Carbohydrates: 60g
- Protein: 6g
- Sugar: 38g
Slap Ya Mama Pound Cake
1. Why is it called Slap Ya Mama Pound Cake?
It’s a playful Southern expression meaning the cake is unbelievably delicious.
2. How do I keep my pound cake moist?
Always use room-temperature ingredients, avoid overmixing, and don’t overbake.
3. Can I freeze this pound cake?
Yes! Wrap slices in plastic wrap and foil. Freeze for up to 3 months.
4. Can I bake this recipe in loaf pans?
Yes, divide the batter into two loaf pans and bake for about 60–70 minutes.
5. What toppings go well with pound cake?
Fresh berries, whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.