Slap Ya Mama Pound Cake

Here is the complete, step-by-step recipe for Slap Ya Mama Pound Cake, a rich, moist, and flavorful pound cake known for its buttery goodness and a hint of vanilla. It’s a Southern classic that’s perfect for any occasion.

Slap Ya Mama Pound Cake Recipe

Ingredients

• 3 cups all-purpose flour, sifted

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 cup whole milk, room temperature

• 2 teaspoons vanilla extract

Instructions

Step 1: Prepare Your Oven and Pan

1. Preheat the oven to 325°F (163°C).

2. Grease and flour a 10-inch Bundt pan or tube pan thoroughly. Set aside.

Step 2: Mix Dry Ingredients

1. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy. This should take about 5 to 7 minutes.

Step 4: Add Eggs

1. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 5: Incorporate Dry Ingredients and Milk

1. Reduce mixer speed to low.

2. Alternately add the sifted dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients.

3. Mix just until combined after each addition. Avoid overmixing.

Step 6: Add Vanilla

1. Stir in the vanilla extract until evenly distributed.

Step 7: Bake the Cake

1. Pour the batter into the prepared Bundt pan, spreading evenly.

2. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

3. If the cake begins to brown too quickly, tent loosely with aluminum foil halfway through baking.

Step 8: Cool and Serve

1. Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 15 minutes.

2. Carefully invert the cake onto a serving plate and let it cool completely before slicing.

Tips

• Use room temperature ingredients for best texture and even mixing.

• Sifting the flour and other dry ingredients helps create a lighter, finer crumb.

• Don’t rush the creaming process; the fluffier the butter and sugar, the lighter the cake.

• This cake pairs wonderfully with fresh fruit, whipped cream, or a drizzle of glaze or caramel sauce.

Storage

• Store the pound cake tightly wrapped or in an airtight container at room temperature for up to 4 days.

• For longer storage, freeze wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.