Oh, pound cake! There’s just something so comforting and classic about a slice of perfectly baked pound cake, isn’t there? It’s that dense, buttery goodness that just melts in your mouth. Forget those airy, delicate cakes for a minute – sometimes, you just need a cake that feels substantial, a cake that’s meant to be savored. And that’s exactly what you get with this Slap Ya Momma Pound Cake. Trust me, this recipe is the real deal. It’s been passed down, and every time I make it, it disappears faster than you can say “second slice!”

Why You’ll Love This Slap Ya Momma Pound Cake

Seriously, where do I even start? This pound cake is pure magic for so many reasons:

Incredible Texture: It’s dense, rich, and super moist – exactly what a proper pound cake should be!
Amazing Flavor: That buttery, sweet goodness is just perfection.
So Easy to Make: Even if you’re new to baking, you can totally nail this recipe.
Crowd Pleaser: It’s a guaranteed hit at any gathering, from family dinners to potlucks.

Ingredients for Your Slap Ya Momma Pound Cake

Alright, let’s get down to business! To whip up this amazing Slap Ya Momma Pound Cake, you’ll need:

1 cup (that’s two sticks!) of good quality unsalted butter, make sure it’s nice and softened – we’ll cream this later!
3 cups of granulated sugar. Yes, it sounds like a lot, but it’s a pound cake, after all!
5 large eggs. Make sure they’re at room temperature so they incorporate smoothly.
1 teaspoon of pure vanilla extract – don’t skimp on this!
3 cups of all-purpose flour. Just your basic box of good old AP flour will do.
1/2 teaspoon of salt – it just really makes all those sweet flavors pop.
1 cup of milk. Again, room temperature is best here.

Essential Equipment for Making Slap Ya Momma Pound Cake

Okay, so before we dive into the magic, let’s talk tools! You’ll definitely want to have these handy:

A good 10-inch tube pan – the kind with the little cone in the middle is perfect for even baking!
An electric mixer (handheld or stand mixer) makes creaming the butter and sugar so much easier.
A large mixing bowl, the sturdier the better.
A whisk for your dry ingredients.
A spatula or wooden spoon for, well, stirring!
A wire rack for cooling – don’t skip this step, it’s important!

Step-by-Step Guide to Perfect Slap Ya Momma Pound Cake

Alright, let’s get this show on the road! Making this Slap Ya Momma Pound Cake is actually pretty straightforward, but paying attention to the details makes all the difference. Here’s how we do it:

Get Your Oven Ready: First things first, preheat your oven to 325 degrees F (that’s 160 degrees C). While that’s heating up, grab your 10-inch tube pan. Give it a good grease and then a light dusting of flour. This is key to stopping your beautiful pound cake from sticking!
Cream That Butter and Sugar: In your big mixing bowl, toss in that softened butter and the granulated sugar. Now, get your mixer going and cream them together until they’re super light and fluffy. This step is where we build the foundation for that perfect texture. It should look pale and airy, almost like whipped honey.

Eggs and Vanilla Time: Now, one by one, crack in those eggs. Beat well after each addition. Don’t just dump them all in at once – we want them to incorporate nicely! Once the eggs are all mixed in, stir in that lovely teaspoon of pure vanilla extract.
Whisk Your Dry Stuff: In a separate bowl, grab your whisk and give the flour and salt a good whirl. This just makes sure everything is evenly distributed so you don’t get pockets of salt or flour in your cake.
The Alternating Dance: This is the part where we bring it all together. Start by adding about a third of your dry ingredients to the butter mixture and mix gently. Then, add half of the milk and mix again. Keep going, alternating between the dry ingredients and the milk, making sure you start and end with the dry. So, it’s dry, milk, dry, milk, dry. Crucially, do NOT overmix here! Stop as soon as everything is just combined. Overmixing is the enemy of tender pound cake. For a really rich cake, you can even whip up some heavy cream to fold in at the very end for extra moisture, but it’s totally optional!
Into the Pan It Goes: Pour all that glorious batter into your prepared tube pan. Smooth out the top a little with your spatula.

Bake Until Golden: Pop that pan into your preheated oven. You’re going to bake it for about 1 hour and 15 minutes to 1 hour and 30 minutes. The best way to tell if it’s done? Stick a wooden skewer or a thin knife right into the center. If it comes out clean, no gooey batter clinging to it, then your cake is ready to go!
Cool Down Time: Once it’s baked, let that beautiful pound cake cool in the pan for about 10 minutes. This is important for letting it set up a bit. Then, carefully invert it onto a wire rack to cool completely. Resist the urge to slice into it while it’s still warm!

Tips for the Best Slap Ya Momma Pound Cake

Okay, so I’ve made this Slap Ya Momma Pound Cake more times than I can count, and let me tell you, a few little tricks really make it sing. First off, please, please, PLEASE make sure all your ingredients are at room temperature! That goes for the butter, the eggs, and the milk. It makes such a difference when everything is nicely incorporated – no more getting weird lumps or having the batter separate. Trust me on this one!

When you’re mixing, remember what I said about not overmixing once you add the flour. Just mix until you don’t see any dry streaks. Overworking the batter can lead to a tough cake, and nobody wants that. Also, don’t be tempted to crank your oven up to get it done faster; that 325°F (160°C) is there for a reason, ensuring that rich, dense crumb bakes up perfectly without drying out too much. And once it’s baked, let it cool in the pan for that crucial 10 minutes before turning it out. That little bit of patience prevents heartbreak!

Ingredient Notes and Substitutions for Your Pound Cake

When you’re making this Slap Ya Momma Pound Cake, a few ingredients are super important. Like that butter? It really needs to be softened, not melted, so it can cream up properly and give us that wonderful texture. And for the flour, using all-purpose is usually best because its protein content gives the cake just the right structure. I haven’t personally experimented with gluten-free blends for this one, but if you do, be prepared for a slightly different texture – they can sometimes make cakes a bit more crumbly or dense.

As for the milk, any kind will work, but whole milk gives the richest result. If you’re out of regular milk, you could even use buttermilk for a slight tang. And if for some reason you don’t have vanilla extract, a little almond extract (maybe half a teaspoon) could be interesting, though vanilla is classic for a reason!

Serving and Storage for Your Delicious Pound Cake

Now for the best part – enjoying your Slap Ya Momma Pound Cake! It’s absolutely divine served simply on its own, but I love it with a light dusting of powdered sugar or maybe a dollop of fresh whipped cream. A little fresh fruit on the side never hurts either! If you happen to have any leftovers (a big *if*!), just wrap the cooled cake tightly in plastic wrap, then maybe add a layer of aluminum foil for good measure. Pop it on the counter and it should be good for about 3-4 days. It’s actually even more delicious on day two!

Frequently Asked Questions About Slap Ya Momma Pound Cake

Why is my pound cake not dense enough?

This can happen if you overmix the batter after adding the flour, which develops too much gluten, or if your butter and sugar weren’t creamed enough to incorporate air initially. Also, double-check that you’re using the right amount of flour and that your eggs and butter were at room temperature. That creamy base is key for a dense crumb!

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

A 10-inch tube pan is ideal because its central tube helps the cake bake evenly and deeply. If you use a different pan, like a Bundt or loaf pan, the baking time will change, and the texture might be a bit different. It’s definitely doable, but the classic tube pan really gives you that signature pound cake texture. Just make sure to adjust your baking time and keep an eye on it!

How do I get my pound cake to have a golden-brown crust?

That beautiful golden-brown crust is a sign of a perfectly baked cake! Make sure your oven is preheated to the correct temperature (325°F/160°C). Also, the sugar content in the batter contributes to browning. If your cake is browning too quickly on top before the inside is cooked, you can loosely tent it with aluminum foil during the last 20-30 minutes of baking. Just watch it closely!

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

Once your beautiful pound cake is completely cooled (this is super important!), wrap it well. I like to use plastic wrap first, then a layer of aluminum foil, or pop it into an airtight container. This keeps it from drying out. It’ll stay delicious on the counter for about 3-4 days. Honestly though, it rarely lasts that long in my house!

Estimated Nutritional Information

Alright, let’s talk numbers! Keep in mind these are just estimates ’cause every batch can turn out a little different, and how big you slice it matters too! But generally, a slice of this amazing Slap Ya Momma Pound Cake comes in around:

Calories: About 350
Fat: Around 18g (with about 11g being saturated)
Carbohydrates: Roughly 45g
Sugar: About 40g (yep, it’s sweet!)
Protein: About 4g
Sodium: Close to 150mg

It’s definitely a treat, but oh-so-worth-it!

Slap Ya Momma Pound Cake

Author: memorecipes.com
Total Time: 110 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and dense pound cake recipe that is sure to impress.

Ingredients

Scale

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

Instructions

Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch 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, then 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 tube pan.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For a moister cake, you can add an extra egg yolk.
Ensure all ingredients are at room temperature for best results.
This cake freezes well. Wrap tightly in plastic wrap and then aluminum foil.

Prep Time: 20 min
Cook Time: 90 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 40g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg

Keywords: pound cake, cake, dessert, baking, sweet, rich, dense