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Slap Ya Mama Pound Cake Recipe

★★★★★

4.5 from 108 reviews
  • Author: lina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully into the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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

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Find it online: https://yummybylina.com/slap-ya-mama-pound-cake-recipe/