Here’s a classic Southern-style “Slap Ya Mama” Pound Cake — rich, buttery, and simple. The name just means it’s that good 😄
🍰 Slap Ya Mama Pound Cake
🧾 Ingredients
- 3 sticks (1½ cups) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional but traditional)
- ¼ teaspoon salt
👩🍳 Instructions
- Preheat oven to 325°F (165°C).
Grease and flour a bundt or tube pan well. - Cream butter and sugar
Beat until very light and fluffy (this step matters—about 5 minutes). - Add eggs one at a time, mixing well after each.
- Mix dry ingredients
In a separate bowl, combine flour and salt. - Alternate flour and milk
Add flour mixture and milk to the batter, starting and ending with flour. - Add extracts
Mix in vanilla (and almond if using). - Pour into pan and smooth the top.
- Bake for 1 hour 20–30 minutes
Until a toothpick comes out clean. - Cool in pan 10–15 minutes, then turn out and cool completely.
✨ Optional Add-Ons
- Glaze: powdered sugar + milk + vanilla
- Lemon version: add 2 tbsp lemon juice + zest
- Coconut: replace ½ cup milk with coconut milk
- Cream cheese version: replace 1 stick butter with 8 oz cream cheese
🧡 Serving Tips
- Best the next day
- Serve plain, with berries, or whipped cream
- Keeps well covered for several days
If you want a quick version, cream-cheese heavy version, or small-pan recipe, tell me and I’ll adjust it for you.
