Here’s a rich, old-school Slap Ya Mama Pound Cake—dense, buttery, and so good it earned the name 🍰
🍰 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 milk (whole milk preferred)
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional but classic)
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream butter and sugar until very light and fluffy (this step matters).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour and salt.
- Add flour to batter alternating with milk, beginning and ending with flour.
- Mix in vanilla and almond extracts.
- Pour batter into prepared pan and smooth the top.
- Bake 1 hour 20–30 minutes, until golden and a toothpick comes out clean.
- Cool in pan 15 minutes, then turn out and cool completely.
🌟 Optional Glaze (Highly Recommended)
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla
Whisk until smooth and drizzle over cooled cake.
🔥 Tips for That “Slap Ya Mama” Flavor
- Don’t rush the butter-and-sugar creaming step
- Use room-temperature ingredients
- Almond extract gives it that bakery-style punch
- Cake tastes even better the next day
If you want, I can also share a cream cheese version, lemon Slap Ya Mama cake, or mini loaf instructions 😄
