Slap Ya Momma Pound Cake Recipe

Step 1: Prep the Oven and Pan

Preheat oven to 325°F (163°C). Generously grease and flour a 12-cup bundt pan. You can also use a baking spray with flour.

Step 2: Sift the Dry Ingredients

Slap Ya Momma Pound Cake In a medium bowl, sift together the flour, baking powder, and salt. This step ensures an even texture and prevents clumping.

Step 3: Cream Butter and Sugar

Slap Ya Momma Pound Cake In a large bowl, cream together the butter, shortening, and sugar with an electric mixer on medium-high speed. Beat for about 5 minutes until light and fluffy. This aerates the mixture, crucial for that classic Slap Ya Momma Pound Cake rise.

Step 4: Add the Eggs

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the bowl as needed.

Step 6: Combine Wet and Dry

Gradually add the dry mixture in 2–3 additions. Mix just until incorporated—do not overmix.

Step 7: Bake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 70–80 minutes. A toothpick inserted into the center should come out clean.

Step 8: Cool and Release

Let the cake cool in the pan for 15–20 minutes, then invert it onto a wire rack or serving plate to cool completely.

Step 9: Prepare the Glaze

Whisk together melted butter, powdered sugar, vanilla extract, and cream until smooth. Add a pinch of salt and adjust the thickness as needed.

Step 10: Glaze and Garnish

Once the cake is cool, pour the glaze over the top. Let it drip down the sides naturally. Garnish with coconut flakes or white chocolate curls if desired.

Why This Cake is Called “Slap Ya Momma”

Slap Ya Momma Pound Cake The name is a playful Southern expression that means the cake is so good, it might make you do something wild—like slap your momma. Don’t take it literally! It simply means this Slap Ya Momma Pound Cake is irresistibly good.

Tips & Variations

• Flavor Twist: Add a touch of lemon or orange zest for citrus notes.
• Chocolate Lovers: Mix in mini chocolate chips or drizzle with chocolate glaze.
• Make it Boozy: Replace part of the cream in the glaze with bourbon or rum.
• Frosting Option: Instead of glaze, try cream cheese frosting.

Storage Instructions

• Counter: Store in an airtight container at room temperature for up to 3 days.
• Fridge: Keeps well refrigerated for up to 7 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature.

Time & Yield

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: ~1 hour 35 minutes
• Servings: 12 generous slices

Tools You’ll Need

• 12-cup Bundt Pan
• Electric Mixer
• Mixing Bowls
• Cooling Rack
• Whisk or Fork (for glaze)
• Spatula

Final Thoughts

Slap Ya Momma Pound Cake This Slap Ya Momma Pound Cake isn’t just a recipe—it’s a Southern baking experience. The rich sour cream batter, the thick buttery glaze, and the unforgettable flavor make this cake a must-try.

Slap Ya Momma Pound Cake Whether you’re sharing it with family or savoring a slice with coffee, you’ll understand why this cake has such a bold name. Bake it once, and you’ll be hooked.

Slap Ya Momma Pound Cake