There’s so much to adore about Slap Ya Momma Pound Cake. Here’s why it’s a must-try:

1. Rich and Buttery : The dense crumb and buttery flavor make every bite melt-in-your-mouth delicious.
2. Simple Ingredients : Made with pantry staples—no fancy equipment or hard-to-find items required.
3. Versatile : Serve it plain, with whipped cream, ice cream, or fresh fruit for endless possibilities.
4. Crowd-Pleasing : Whether you’re feeding family, friends, or guests, everyone will rave about this cake.
5. Make-Ahead Friendly : Stays fresh for days, making it perfect for potlucks, holidays, or meal prep.

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Ingredients You’ll Need

The secret to this pound cake lies in its straightforward yet decadent combination of ingredients. Here’s what you’ll need:

For the Cake:

• 1 cup unsalted butter (softened to room temperature)
• 2 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• 1 cup whole milk (room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, for added depth of flavor)
• 1/2 teaspoon salt
• 1 teaspoon baking powder

For the Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

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Step-by-Step Instructions

Ready to whip up this buttery, melt-in-your-mouth delight? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 325°F (165°C) . Grease and flour a Bundt pan or loaf pan, ensuring all surfaces are well-coated to prevent sticking.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed. Beat for 3–5 minutes, until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts (if using).

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, salt, and baking powder.
2. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing on low speed just until combined after each addition. Avoid overmixing to keep the cake tender.

Step 4: Bake the Cake

1. Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 1 hour to 1 hour 15 minutes , or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil.
3. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Step 5: Make the Glaze (Optional)

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
2. Drizzle the glaze over the cooled cake for an extra touch of sweetness.

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Why This Recipe Works So Well

The magic of Slap Ya Momma Pound Cake lies in its simplicity and balance of flavors. The high ratio of butter and sugar creates a rich, dense texture, while the eggs and milk ensure the cake stays moist and tender. Baking it slowly at a lower temperature allows the flavors to develop fully and prevents the cake from drying out. Together, these elements create a dessert that’s as comforting as it is indulgent—a true Southern classic.

Variations to Try