Oh, you guys are going to LOVE this one! This isn’t just any pound cake, no sir. This is my “Slap Ya Momma” pound cake, and let me tell you, the name fits! It’s that incredibly rich, buttery pound cake with the perfect dense crumb that just melts in your mouth. It’s the kind of cake that makes you close your eyes and savor every single bite. I’ve been making this for years, and it’s always the first thing to disappear at any gathering. Seriously, it’s a showstopper!

Why You’ll Love This Slap Ya Momma Pound Cake

Trust me, you are going to adore this pound cake! It’s wonderfully rich and buttery, with that signature dense crumb that just screams comfort. The classic flavor is pure nostalgia, and the best part? It’s surprisingly easy to whip up! Whether you need a dessert for a special occasion or just a little treat to brighten your day, this Slap Ya Momma Pound Cake is always a winner.

Gathering Your Slap Ya Momma Pound Cake Ingredients

Alright, let’s get down to business and gather everything you need for this amazing cake. You don’t need anything too fancy, just good old reliable ingredients that you probably already have in your pantry. Having everything ready to go makes the whole process so much smoother, and trust me, you’ll want to be prepared for this one!

Essential Ingredients for Slap Ya Momma Pound Cake

Here’s what you’ll need to grab: We’re starting with one cup, which is two sticks, of unsalted butter. Make sure it’s softened – not melted, but soft enough to leave an indent when you poke it. Then, you’ll need three cups of granulated sugar. For eggs, we’re using six large ones, and they really should be at room temperature. A teaspoon of vanilla extract is a must for that classic flavor. Then, we’ve got three cups of all-purpose flour, half a teaspoon of salt to balance the sweetness, and one cup of milk. Easy peasy!

How to Prepare Your Perfect Slap Ya Momma Pound Cake

Alright, let’s get this show on the road! Making this Slap Ya Momma Pound Cake is like a little baking adventure, and I’m here to guide you every step of the way. We’re going to make sure it comes out just perfect, with that amazing dense, buttery crumb you’re dreaming of. Just follow along, and you’ll see how easy it really is!

Preparing the Pan and Oven

First things first, let’s get that oven preheated to 325°F (160°C). While it’s warming up, grab your trusty 10-inch Bundt pan or tube pan. You want to grease it really well with butter or shortening, then give it a good dusting of flour. Make sure you get into all those nooks and crannies! This is super important to stop our beautiful cake from sticking.

Creaming Butter and Sugar for Slap Ya Momma Pound Cake

Now for the magic part! In a big bowl, you’re going to cream together that softened butter and all that sugar. Use your mixer on medium-high speed. You want to beat it until it’s really light and fluffy, almost like pale yellow whipped cream. This step is crucial for that wonderful texture, so don’t rush it! It usually takes a good few minutes.

Incorporating Eggs and Vanilla

Next up, the eggs! Add them one at a time, beating well after each addition. Seriously, give it a good minute or so for each egg. This helps the batter emulsify properly. Once all the eggs are in and mixed, stir in that lovely vanilla extract. It just smells like heaven!

Combining Dry Ingredients for Slap Ya Momma Pound Cake

In a separate bowl, just give your flour and salt a quick whisk together. This makes sure the salt is evenly distributed throughout the flour, so you don’t get any salty surprises in one bite!

Alternating Dry and Wet Ingredients

Here’s where we build the cake’s structure. You’re going to add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Start with the dry stuff, then add about half the milk, then more dry, the rest of the milk, and finish with the rest of the dry ingredients. Mix on low speed until it’s *just* combined. I can’t stress this enough: do NOT overmix! A few little streaks of flour are okay; they’ll get mixed in.

Baking Your Slap Ya Momma Pound Cake to Perfection

Pour all that glorious batter into your prepared pan. Smooth the top a bit. Now, into the oven it goes! Bake it for about 60 to 75 minutes. You’ll know it’s ready when a wooden skewer or a thin knife inserted right into the center comes out clean, with maybe just a few moist crumbs clinging to it.

Cooling and Unmolding Your Slap Ya Momma Pound Cake

Once it’s baked, let the cake hang out in the pan for about 10 to 15 minutes. This lets it firm up a bit. Then, carefully flip it out onto a wire rack to cool completely. Patience here is key – you don’t want it to break!

Tips for Slap Ya Momma Pound Cake Success

Okay, so you want your Slap Ya Momma Pound Cake to be absolutely perfect, right? A few little tricks up your sleeve make all the difference. First off, and I can’t say this enough, make sure all your ingredients are at room temperature! The butter, the eggs, even the milk. This is a game-changer for getting that smooth, creamy batter and that beautiful, dense texture. Also, remember what I said about not overmixing? Seriously, stop mixing as soon as you don’t see big streaks of flour. A little bit of flour left is better than a tough cake, trust me on this one!

Frequently Asked Questions about Slap Ya Momma Pound Cake

Got questions about this amazing pound cake? I’ve got answers! People always ask me about getting the best results, and it usually comes down to a few key things. Don’t worry if you’re new to baking; these tips will help you nail this classic dessert every single time.

What is the best way to store leftover Slap Ya Momma Pound Cake?

If you somehow have any leftovers (which is rare in my house!), just keep the cake in an airtight container at room temperature. It stays wonderfully moist and delicious for up to 3 days. No need to refrigerate this beauty!

Can I use a different type of pan for this Slap Ya Momma Pound Cake?

You sure can! While the Bundt pan is classic, you could totally use a 9×13 inch baking pan or even loaf pans. Just keep in mind that baking times will change. Deeper pans like loaf pans will need a bit longer in the oven, so keep an eye on it and use that skewer test!

Why is my Slap Ya Momma Pound Cake dense?

A little density is what we want in a pound cake, but if yours is *too* dense, it’s usually from overmixing the batter after adding the flour. That develops the gluten too much. Also, make sure your butter and eggs are truly at room temperature; cold ingredients don’t cream together as well, which impacts the final texture. For more on baking science, check out King Arthur Baking’s ingredient properties guide.

Enjoying Your Homemade Slap Ya Momma Pound Cake

Now that you’ve got this incredible Slap Ya Momma Pound Cake, how should you enjoy it? Honestly, it’s so good on its own, you don’t need much! A simple dusting of powdered sugar is always a winner. Or, if you’re feeling fancy, a light drizzle of a simple homemade glaze made with powdered sugar and a splash of milk or lemon juice is divine. Fresh berries or a dollop of whipped cream also make it extra special. Enjoy every delicious bite!

Nutritional Estimate for Slap Ya Momma Pound Cake

Just so you know, this is a rich cake, so here’s a rough idea of what you’re getting in each slice. Keep in mind these are estimates, and they can vary a bit depending on your exact ingredients and portion size. We’re looking at around 350 calories, about 18g of fat (with 12g saturated), 45g of carbs, and 4g of protein per serving. It’s a treat, for sure! For more information on understanding nutritional labels, you can refer to the FDA’s guide to the Nutrition Facts label.

Slap Ya Momma Pound Cake: 6 Amazing Bites

Author: ferecipe.com
Total Time: 95 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and buttery pound cake with a dense crumb and a classic flavor.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1 cup milk

Instructions

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared Bundt pan.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results.
Do not overmix the batter, as this can result in a tough cake.
The cake can be stored at room temperature in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg

Keywords: pound cake, butter cake, classic cake, dessert, baking, rich cake, sweet treat