Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
Step 2: Make the Batter
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, mixing until smooth.
Step 3: Bake
- Pour batter into the prepared pan and spread evenly.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Add the Glaze (Optional)
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled cake.
Serving Suggestions
- Classic style: Slice and serve with coffee or tea.
- Southern touch: Top with fresh berries and whipped cream.
- Decadent dessert: Serve warm with a scoop of vanilla ice cream and caramel drizzle.
- Breakfast treat: Toast a slice and spread with a little butter or cream cheese.
Tips for Success
- Room temp ingredients make a smoother batter.
- Don’t overmix — just until combined for a tender crumb.
- Check early: Ovens vary, so start checking doneness around 50 minutes.
- Storage: Wrap tightly and store at room temperature for 3 days or refrigerate up to 1 week. Freezes well for 2–3 months.
Why This Recipe Works
The magic of pound cake is in its simplicity: equal parts butter, sugar, eggs, and flour. In this version, a touch of vanilla and a buttery glaze elevate it to “Slap Ya Mama” level — so good it’s almost shocking. The texture is rich but never heavy, making it the perfect all-around cake for any occasion.
Final Slice
Moist, buttery, and beautifully golden, this Slap Ya Mama Pound Cake is proof that classics never go out of style. Serve it plain, glazed, or dressed up with fruit — either way, it’s guaranteed to become a family favorite.
So preheat that oven, grab your mixing bowl, and get ready to bake a cake so good, you’ll want to share the recipe with everyone.