Slap Ya Momma Pound Cake – DON’T LOSE THIS RECIPE!
Ultra-rich, buttery, dense, and classic Southern-style pound cake
Ingredients
3 cups all-purpose flour (sifted)
3 cups granulated sugar
6 large eggs, room temperature
1 cup unsalted butter, softened
1 cup shortening (butter-flavored if possible)
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon extract
½ teaspoon salt (recommended to balance sweetness)
Instructions
1️⃣ Prep
Preheat oven to 325°F (165°C)
Grease and flour a 10-inch Bundt or tube pan very well
Set ingredients out so everything is room temperature
2️⃣ Cream the Fats & Sugar
In a large bowl, beat:
Butter
Shortening
Beat on medium-high speed for 3–5 minutes until very light and fluffy
Gradually add sugar, beating another 3–4 minutes
This step is key for a smooth, tender pound cake
3️⃣ Add Eggs
Add eggs one at a time, beating well after each
Scrape bowl sides often
4️⃣ Flavor It
Mix in:
Vanilla extract
Lemon extract
5️⃣ Alternate Dry & Wet
Reduce mixer speed to low
Add flour in three additions
Alternate with milk in two additions
Begin and end with flour
Mix just until combined — do not overmix
Bake
Pour batter into prepared pan
Smooth top
Bake 1 hour 25–35 minutes
Check doneness:
Toothpick comes out clean
Top is golden brown
Cake pulls slightly from pan sides
Cool Properly
Cool in pan 15 minutes
Turn out onto wire rack
Cool completely before slicing
Optional Glaze (Highly Recommended)
Vanilla Lemon Glaze
1½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Few drops lemon extract
Mix until smooth and drizzle over cooled cake
Pro Tips
For extra moisture: replace ¼ cup milk with sour cream
Store covered at room temperature 3–4 days
Freezes beautifully up to 3 months
Even better the next day
Result: Dense, buttery, melt-in-your-mouth pound cake that makes people ask for the recipe every time.
