Here’s a rich, buttery Slap Ya Mama Pound Cake—the kind that’s so good it makes people stop talking after the first bite. Dense but tender, classic Southern-style.
🍰 Slap Ya Mama Pound Cake
Ingredients (10–12 servings)
- 3 cups all-purpose flour
- 3 cups sugar
- 3 sticks (1½ cups) unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup whole milk
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional but highly recommended)
- ½ tsp salt
Instructions
1. Prep
- Preheat oven to 325°F (165°C)
- Grease and flour a bundt or tube pan very well
2. Cream Butter & Sugar (Key Step)
- Beat butter and sugar together on medium-high speed 5–7 minutes
- Mixture should be very pale and fluffy (this makes the cake tender)
3. Add Eggs
- Add eggs one at a time, beating well after each addition
- Scrape bowl as needed
4. Add Flavor
- Mix in vanilla and almond extract
5. Alternate Milk & Flour
- Reduce mixer speed to low
- Add flour and milk alternately, starting and ending with flour
- Mix just until combined (do not overmix)
6. Bake
- Pour batter into prepared pan
- Smooth the top
- Bake 1 hour 15–25 minutes, until a toothpick comes out clean
7. Cool & Serve
- Let cake cool in pan 15 minutes
- Turn out onto a rack and cool completely
⭐ Why This Cake Hits Hard
- Long creaming time = melt-in-your-mouth texture
- Almond extract gives that “bakery magic” flavor
- No leavening = classic dense pound cake perfection
🔥 Optional Glow-Ups
- Glaze: powdered sugar + milk + vanilla
- Lemon version: add 2 tbsp lemon juice + zest
- Buttermilk swap: use buttermilk for extra richness
Serve plain, with berries, or a scoop of vanilla ice cream—and don’t be surprised when people ask for the recipe immediately.
Want a cream cheese version or a 7-Up pound cake twist next?
