Slap Ya Momma Pound Cake Slap Ya Momma Pound Cake is a rich, moist, buttery Southern cake recipe that has been passed down through generations. Known for its velvety crumb, heavenly glaze, and unforgettable flavor, this cake is more than just a dessert—it’s an experience.
Slap Ya Momma Pound Cake Whether you’re baking it for Sunday dinner, potlucks, or holiday gatherings, this cake never fails to impress. If you’re looking for more indulgent Southern classics, don’t miss the Lemon Cream Cake or the crowd-favorite Blueberry Sour Cream Pound Cake, both featured on Brandirecipes.com.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour (sifted)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup butter-flavored shortening (or use more butter)
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 1 cup full-fat sour cream
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Glaze:
- 2½ cups powdered sugar
- 4 tablespoons unsalted butter, melted
- 4–5 tablespoons heavy cream or milk
- 1½ teaspoons vanilla extract
- Pinch of salt
- Optional: white chocolate curls or shredded coconut for garnish
Directions
Step 1: Prep the Oven and Pan
Preheat oven to 325°F (163°C). Generously grease and flour a 12-cup bundt pan. You can also use a baking spray with flour.
Step 2: Sift the Dry Ingredients
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Slap Ya Momma Pound Cake In a medium bowl, sift together the flour, baking powder, and salt. This step ensures an even texture and prevents clumping.
Step 3: Cream Butter and Sugar
Slap Ya Momma Pound Cake In a large bowl, cream together the butter, shortening, and sugar with an electric mixer on medium-high speed. Beat for about 5 minutes until light and fluffy. This aerates the mixture, crucial for that classic Slap Ya Momma Pound Cake rise.
Step 4: Add the Eggs
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the bowl as needed.
Step 5: Add Sour Cream and Extracts
Mix in the sour cream, vanilla extract, and almond extract. This creates a rich, velvety batter.
Step 6: Combine Wet and Dry
Gradually add the dry mixture in 2–3 additions. Mix just until incorporated—do not overmix.
Step 7: Bake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 70–80 minutes. A toothpick inserted into the center should come out clean.
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Step 8: Cool and Release
Let the cake cool in the pan for 15–20 minutes, then invert it onto a wire rack or serving plate to cool completely.
Step 9: Prepare the Glaze
Whisk together melted butter, powdered sugar, vanilla extract, and cream until smooth. Add a pinch of salt and adjust the thickness as needed.
Step 10: Glaze and Garnish
Once the cake is cool, pour the glaze over the top. Let it drip down the sides naturally. Garnish with coconut flakes or white chocolate curls if desired.
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Why This Cake is Called “Slap Ya Momma”
Slap Ya Momma Pound Cake The name is a playful Southern expression that means the cake is so good, it might make you do something wild—like slap your momma. Don’t take it literally! It simply means this Slap Ya Momma Pound Cake is irresistibly good.
For similar Southern humor and comfort food, check out Old-Fashioned Chicken and Dumplings and Pineapple Juice Cake on Brandirecipes.com.
Tips & Variations
- Flavor Twist: Add a touch of lemon or orange zest for citrus notes.
- Chocolate Lovers: Mix in mini chocolate chips or drizzle with chocolate glaze.
- Make it Boozy: Replace part of the cream in the glaze with bourbon or rum.
- Frosting Option: Instead of glaze, try cream cheese frosting.
Need more dessert inspiration? Visit AllRecipes’ Pound Cake Collection for endless variations.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 3 days.
- Fridge: Keeps well refrigerated for up to 7 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature.
Time & Yield
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: ~1 hour 35 minutes
- Servings: 12 generous slices
Tools You’ll Need
- 12-cup Bundt Pan
- Electric Mixer
- Mixing Bowls
- Cooling Rack
- Whisk or Fork (for glaze)
- Spatula
Final Thoughts
Slap Ya Momma Pound Cake This Slap Ya Momma Pound Cake isn’t just a recipe—it’s a Southern baking experience. The rich sour cream batter, the thick buttery glaze, and the unforgettable flavor make this cake a must-try.
Slap Ya Momma Pound Cake Whether you’re sharing it with family or savoring a slice with coffee, you’ll understand why this cake has such a bold name. Bake it once, and you’ll be hooked.
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For more legendary bakes, head to Brandirecipes.com and explore the sweet side of Southern comfort.
Slap Ya Momma Pound Cake
Ingredients
Method
- instructions:
- - Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
- - In a bowl, sift together the flour, baking powder, and salt. Set aside.
- - In a large mixing bowl, beat together the butter, shortening, and sugar for about 5 minutes until fluffy.
- - Add the eggs one at a time, beating well after each addition.
- - Mix in the sour cream, vanilla extract, and almond extract until smooth.
- - Gradually add in the dry ingredients in 2–3 batches, mixing until just combined.
- - Pour the batter evenly into the Bundt pan and smooth the top.
- - Bake for 70–80 minutes or until a toothpick comes out clean.
- - Cool in the pan for 15–20 minutes, then invert onto a wire rack and let cool completely.
- - For the glaze, whisk melted butter, powdered sugar, vanilla, cream, and salt until smooth.
- - Pour glaze over the cooled cake. Garnish with coconut or white chocolate curls if desired.
Notes
- Make sure all ingredients are at room temperature for best results.
- Don’t overmix once the flour is added to keep the crumb tender.
- This cake freezes well unglazed for up to 2 months.
- For citrus lovers, try adding orange zest to the glaze.