Slap Ya Mama Pound Cake

Slap Ya Mama Pound Cake (Buttery Classic with Sweet White Glaze)

This Slap Ya Mama Pound Cake is a Southern-style showstopper—ultra-buttery, dense yet tender, and finished with a silky white glaze that melts into every ridge. A hint of vanilla and optional almond extract gives it that bakeshop aroma you can smell down the hall. It slices beautifully, keeps well, and is perfect for holidays, potlucks, or an everyday coffee treat.

Why You’ll Love This Recipe

• 🍰 True pound cake texture: Rich crumb, moist and sturdy for clean slices.
• 🧈 Big butter energy: A full pound of butter for maximum flavor.
• ✨ Simple pantry glaze: Pours on smooth and sets with a pretty sheen.
• 👩‍🍳 Reliable bake: Straightforward steps and bakery-worthy results.

Ingredients

For the Cake

• 1 pound (4 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional but recommended)
• 8 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk

For the White Glaze

• 1 ½ cups powdered sugar
• 2–3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Instructions

1. Prep: Preheat oven to 325°F (165°C). Grease a 10-inch tube or Bundt pan and lightly dust with flour.
2. Cream: In a large bowl, beat butter and sugar until very light and fluffy (5–7 minutes). Mix in vanilla and almond extract.
3. Add eggs: Beat in the eggs one at a time, scraping the bowl as needed.
4. Dry mix: In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate: Add the dry mixture to the butter mixture in 3 additions, alternating with the milk (start and end with dry). Mix just until smooth—do not overmix.
6. Bake: Transfer batter to the pan, smooth the top, and bake 1 hour 20–30 minutes, or until a toothpick comes out clean.
7. Cool: Let cool in the pan 15–20 minutes, then invert onto a rack.
8. Glaze: Whisk powdered sugar, milk/cream, and vanilla until pourable but not thin. Drizzle over the warm cake and let set 15–20 minutes before slicing.

Chef Tips & Variations

• Room-temp ingredients: Softened butter and room-temp eggs help the batter emulsify for a fine crumb.
• Pan prep matters: Grease and flour thoroughly, especially with intricate Bundt designs.
• Citrus twist: Swap almond extract for 1 teaspoon lemon extract and add 1 tablespoon lemon zest.
• Extra gloss: Use heavy cream in the glaze for a richer finish.

Storage

• Room Temp: Wrap tightly; keeps 3–4 days.
• Freeze: Wrap slices in plastic + foil; freeze up to 2 months. Thaw at room temp, then glaze.
• Make-Ahead: Bake a day early; flavors deepen by day two.

FAQs

Why is my pound cake dry?
Overbaking is the usual culprit. Begin checking at 1 hour 15 minutes; pull when a tester has just a few moist crumbs.

Can I skip almond extract?
Yes—use all vanilla, or try lemon extract for a bright alternative.

Can I use self-rising flour?
Use all-purpose for best control. If using self-rising, omit baking powder and reduce added salt.

Slap Ya Mama Pound Cake

Yield: 12–16 slices  |  Prep: 20 min  |  Bake: 1 hr 20–30 min  |  Total: ~1 hr 45–50 min

Ingredients

Cake:

• 1 lb (4 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 8 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk

White Glaze:

• 1 ½ cups powdered sugar
• 2–3 Tbsp milk or heavy cream
• ½ tsp vanilla extract

Directions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan.
2. Cream butter and sugar 5–7 minutes until fluffy; mix in vanilla and almond extract.
3. Beat in eggs one at a time.
4. Whisk flour, baking powder, salt. Add alternately with milk, starting/ending with dry.
5. Pour into pan; bake 1 hr 20–30 min, until a tester is clean.
6. Cool 15–20 min in pan; invert to a rack.
7. Whisk glaze; drizzle over warm cake. Let set 15–20 min, slice, and serve.

Tip: For a finer crumb, sift the flour before measuring.

Craving more bakes like this? Drop your questions below, rate the recipe after you try it, and share a slice pic—I’d love to see your glaze drip! 🍰✨

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