Description

The Slap Your Mama Pound Cake is a decadent Southern dessert that will leave everyone asking for more. With a moist and buttery crumb, this cake is perfectly balanced with the rich flavors of vanilla and almond extract. Whether served plain or dressed up with a glaze, it’s the ideal treat for any occasion, from family gatherings to holiday dinners. Its dense yet airy texture makes it a favorite for anyone who loves a classic pound cake with a touch of extra flavor.

Ingredients

Scale

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

Instructions

Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube cake pan.

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the flour mixture.

Mix in the vanilla extract and almond extract, if using, until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15–20 minutes before turning it out onto a wire rack to cool completely.

Dust with powdered sugar or glaze, if desired, and serve.

Notes

Make sure your ingredients are at room temperature, especially the butter and eggs, to achieve the best texture.
If you’re looking for a flavor variation, feel free to experiment with lemon zest, citrus extracts, or fresh fruit like blueberries or strawberries.
This recipe can easily be doubled for a larger crowd. Simply adjust the baking time as needed, checking for doneness with a toothpick.

The cake can be stored in an airtight container for up to 4 days or frozen for up to 3 months. If freezing, be sure to wrap it tightly in plastic and foil to prevent freezer burn.