Slap Ya Mama Pound Cake Recipe
Introduction
Slap Ya Mama Pound Cake is a rich, moist dessert that combines buttery goodness with a tender crumb. Topped with a simple vanilla glaze, this classic Southern treat is perfect for any occasion.
Ingredients
- 2 sticks (1 cup) room temperature butter (salted or unsalted, your choice)
- ½ cup Crisco (regular or butter-flavored, your choice)
- 2 cups granulated sugar
- 1 cup sour cream (room temperature)
- 5 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour, sifted (measure first, sift after)
- ½ teaspoon baking powder
- ½ teaspoon salt (if using unsalted butter; otherwise omit)
- For the glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract (or ½–1 teaspoon fresh lemon juice for lemon glaze)
- Optional: tiny pinch of salt to balance sweetness
Instructions
- Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a large bundt or tube pan, being careful not to overfill it with batter.
- Step 2: Sift the flour and mix in the baking powder. Set aside.
- Step 3: In a mixing bowl, beat the room temperature butter and shortening until creamy.
- Step 4: Add the sugar and beat at medium speed for about five minutes, scraping the bowl occasionally.
- Step 5: Add eggs one at a time, mixing well after each addition.
- Step 6: Mix in the sour cream and both extracts until combined.
- Step 7: Gently fold in the flour and baking powder mixture, mixing only until just combined to avoid a tough cake.
- Step 8: Pour the thick batter into the prepared pan, leaving some room if your pan is not large enough. Place pan on a foil-lined baking sheet.
- Step 9: Bake for 1 hour and 15 minutes, then check doneness. Depending on your oven and pan, it may need up to 1 hour 30 minutes. Cover with parchment paper if the top browns too quickly.
- Step 10: Use a cake tester or a bread thermometer (should register about 210 degrees Fahrenheit) to check if the cake is done. Remove from oven and cool on a wire rack.
- Step 11: Let the cake cool for at least 20 minutes before gently turning it out of the pan. Allow it to cool completely on the rack.
- Step 12: For the glaze, mix powdered sugar, cream or milk, vanilla (or lemon juice), and optional salt until smooth with a honey-like consistency.
- Step 13: Drizzle the glaze over the cooled cake and let it set for about 30 minutes before slicing and serving.
Tips & Variations
- If you want a citrus twist, swap the vanilla in the glaze for fresh lemon juice for a refreshing lemon glaze.
- Measure flour carefully by spooning into the cup and leveling, then sift to keep the cake light.
- To avoid overfilling the pan, reserve a bit of batter to bake as cupcakes or mini cakes.
Storage
Store the pound cake at room temperature in an airtight container for up to four days. Avoid refrigerating as it can dry out the cake. You can freeze the cake wrapped tightly to enjoy later; thaw at room temperature before glazing or serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use either. If you use salted butter, omit the additional salt called for in the recipe to avoid over-salting.
How do I know when the cake is fully baked?
Use a cake tester or toothpick inserted into the center; it should come out clean. If you have a bread thermometer, the internal temperature should be around 210 degrees Fahrenheit.
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Slap Ya Mama Pound Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 to 16 servings 1x
Description
This Slap Ya Mama Pound Cake is a rich, buttery, and moist dessert perfect for any occasion. Made with a blend of butter, shortening, and sour cream, this classic pound cake is elevated with vanilla and almond extracts. Finished with a smooth glaze, it offers a sweet balance that complements the dense yet tender crumb. Perfectly baked in a bundt pan, this cake promises to be a crowd-pleaser with its luscious flavor and delightful texture.
Ingredients
Scale
Cake Ingredients:
- 2 sticks (1 cup) room temperature butter (salted or unsalted, your choice)
- ½ cup Crisco (regular or butter-flavored)
- 2 cups granulated sugar
- 1 cup sour cream (room temperature)
- 5 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour, sifted (measure first, sift after)
- ½ teaspoon baking powder
- ½ teaspoon salt (omit if using salted butter)
Glaze Ingredients:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract (or ½–1 teaspoon fresh lemon juice for lemon glaze)
- Optional: tiny pinch of salt (to balance sweetness)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a large bundt or tube pan carefully, as the batter quantity is large and the pan should not be over-filled to avoid overflow.
- Sift Dry Ingredients: Sift the all-purpose flour, then add the baking powder and salt (only if using unsalted butter). Set this mixture aside for later.
- Cream Butter and Shortening: Place the room temperature butter and shortening in a mixing bowl or the bowl of a stand mixer. Beat until the mixture is creamy and smooth.
- Add Sugar: Gradually add the granulated sugar while beating at medium speed for about five minutes. Scrape down the sides of the bowl intermittently to ensure everything is well combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully into the batter.
- Add Sour Cream and Extracts: Mix in the sour cream followed by the pure vanilla extract and almond extract. Continue to beat until the mixture is uniform.
- Combine Dry Ingredients: Gently fold in the sifted flour mixture with baking powder, mixing only until just combined. Avoid over-mixing to keep the cake tender.
- Fill Pan: Pour or scoop the thick batter into the prepared bundt pan. Do not fill it to the very top; if necessary, reserve some batter to make cupcakes or a small additional cake.
- Bake: Place the cake pan on a foil-lined baking sheet and bake for 1 hour and 15 minutes. Check doneness and continue baking up to an additional 15 minutes if needed. Cover loosely with parchment paper if it starts browning too much during the final 15 minutes.
- Check Doneness: Use a cake tester or toothpick inserted into the center — it should come out clean. Alternatively, use a bread thermometer; the internal temperature should be around 210°F.
- Cool: Remove the cake from the oven and cool it on a wire rack for at least 20 minutes before attempting to remove it from the pan. Allow it to cool completely on the rack.
- Prepare Glaze: In a small bowl, mix together powdered sugar, milk or heavy cream, and vanilla extract (or lemon juice if making lemon glaze) until the consistency resembles honey. Stir until smooth.
- Glaze Cake: Pour or drizzle the glaze evenly over the cooled cake. Let it set for about 30 minutes to allow the glaze to firm up.
- Serve and Store: Slice and serve your rich, moist pound cake. Store at room temperature for up to four days. Avoid refrigeration to keep the cake moist. You may freeze the cake for longer storage and thaw before serving.
Notes
- Use room temperature ingredients for best mixing and texture.
- Do not overfill the bundt pan to prevent batter overflow during baking.
- If using salted butter, omit the additional salt.
- Glaze can be customized with lemon juice for a fresh citrus flavor.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting.
- Store the cake at room temperature to maintain moisture; refrigerating may dry it out.
- Consider freezing leftovers to extend freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pound Cake, Bundt Cake, Butter Cake, Classic Dessert, Moist Cake, Glazed Cake, Home Baking
