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Slap Ya Momma Pound Cake served with vanilla glaze

Slap Ya Momma Pound Cake

Slap Ya Momma Pound Cake is a rich, buttery Southern classic with a moist crumb and a silky vanilla glaze. Perfect for holidays, gatherings, or whenever you're craving a bold, unforgettable dessert.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ingredients:
  • - **For the Pound Cake:**
  • - 3 cups all-purpose flour sifted
  • - ½ teaspoon baking powder
  • - ½ teaspoon salt
  • - 1 cup unsalted butter softened
  • - ½ cup butter-flavored shortening or 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

Method
 

  1. instructions:
  2. - Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
  3. - In a bowl, sift together the flour, baking powder, and salt. Set aside.
  4. - In a large mixing bowl, beat together the butter, shortening, and sugar for about 5 minutes until fluffy.
  5. - Add the eggs one at a time, beating well after each addition.
  6. - Mix in the sour cream, vanilla extract, and almond extract until smooth.
  7. - Gradually add in the dry ingredients in 2–3 batches, mixing until just combined.
  8. - Pour the batter evenly into the Bundt pan and smooth the top.
  9. - Bake for 70–80 minutes or until a toothpick comes out clean.
  10. - Cool in the pan for 15–20 minutes, then invert onto a wire rack and let cool completely.
  11. - For the glaze, whisk melted butter, powdered sugar, vanilla, cream, and salt until smooth.
  12. - Pour glaze over the cooled cake. Garnish with coconut or white chocolate curls if desired.

Notes

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.