Name: Slap Ya Momma Pound Cake
Prep time: 15 min
Cook time: PT-486889H7M40S
Total time: PT-486889H7M40S
Cuisine: Southern
Ingredients: 2 sticks unsalted butter, softened; 3 cups all-purpose flour; 1 1/2 cups sugar; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 6 large eggs, at room temperature; 1 cup buttermilk, at room temperature; 1 tablespoon lemon zest (optional); 1/4 cup sour cream (optional)

Why You’ll Love This Recipe

This Slap Ya Momma Pound Cake will quickly become a favorite in your household. With a golden, buttery flavor and a melt-in-your-mouth texture, this cake is an irresistible treat. It’s rich without being overly sweet, and its dense yet light crumb is the perfect balance for a comforting dessert. Whether served with fresh fruit, whipped cream, or just on its own, it’s a showstopper. The recipe is also easy to make, even for beginners, and always a crowd-pleaser.

Ingredients

2 sticks unsalted butter, softened
3 cups all-purpose flour
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon lemon zest (optional)
1/4 cup sour cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
In a separate bowl, sift the flour, salt, and baking powder together.
Add eggs to the butter and sugar mixture one at a time, mixing well after each addition.
Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
If using, fold in the lemon zest and sour cream.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 12-14
Prep time: 15 minutes
Cook time: 1 hour and 15 minutes
Total time: 1 hour and 30 minutes

Variations

Flavor Add-ins: You can customize the flavor by adding a teaspoon of your favorite extract, such as coconut or rum. You could also fold in fresh fruit like blueberries or strawberries for a fruity twist.
Frosting Options: If you want to take it up a notch, top this cake with a glaze made from powdered sugar and milk, or try a cream cheese frosting for extra decadence.
Chocolate Lovers: Add cocoa powder to the dry ingredients and a handful of chocolate chips to the batter to make a chocolate version of this cake.

Storage/Reheating

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, refrigerate it for up to a week.
Freezing: The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature when ready to serve.
Reheating: To reheat, wrap a slice in a damp paper towel and microwave for 20-30 seconds. You can also warm the whole cake in a 300°F (150°C) oven for 10 minutes.

FAQs

1. Can I use a different pan for this pound cake?

Yes, you can use a loaf pan, but the baking time may vary. You may need to bake it for 55-65 minutes depending on the size of the pan.

2. Can I substitute the buttermilk with regular milk?

Buttermilk provides a tangy flavor and helps tenderize the cake. If you don’t have buttermilk, you can substitute it with a mixture of 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. How do I know when my pound cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean, or with just a few crumbs attached. If it comes out with wet batter, it needs more time.

4. Can I make this cake ahead of time?

Yes, you can make the cake a day in advance. Just store it in an airtight container to keep it fresh.

5. Can I add nuts to the batter?

Yes, you can add nuts like chopped pecans or walnuts to the batter. Just fold them in gently after the wet and dry ingredients are combined.

6. How do I keep my pound cake from sinking in the middle?

Make sure to properly cream the butter and sugar, and avoid overmixing the batter after adding the dry ingredients. Also, check that your oven is at the correct temperature, as too high or low heat can cause the cake to sink.

7. Why is my pound cake dry?

Overbaking can dry out your pound cake. Be sure to check it at the recommended baking time. If it’s overcooked, it will become dry and crumbly.

8. Can I double this recipe?

Yes, you can double the recipe, but you may need to adjust the baking time depending on the size of the pan. A larger pan may need a bit longer to bake through.

9. What can I do if I don’t have almond extract?

If you don’t have almond extract, you can either omit it or substitute it with more vanilla extract or even a small amount of hazelnut or maple extract.

10. Can I glaze the pound cake?

Yes! A glaze made from powdered sugar and milk is a simple and delicious topping. You can also drizzle a chocolate ganache or even a lemon glaze for added flavor.

Conclusion

The Slap Ya Momma Pound Cake is a perfect dessert for any occasion—be it a family gathering, a celebration, or just a treat for yourself. With its rich flavor, moist texture, and simple ingredients, it’s a recipe you’ll make again and again. Try it today, and you’ll see why it’s the kind of cake that makes people exclaim with delight.