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Slap Ya Mama Pound Cake

A buttery, dense and moist pound cake topped with a creamy vanilla glaze, perfect for family gatherings and any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pound Cake
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened 2 sticks
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 cup whole milk or buttermilk
  • 1 tbsp pure vanilla extract
  • 1 tsp butter extract optional — but highly recommended
For the Creamy Vanilla Glaze
  • 2 cups powdered sugar, sifted
  • 3-4 tbsp whole milk or heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp melted unsalted butter
Optional Toppings
  • Toasted coconut flakes for texture
  • White chocolate drizzle for extra richness
  • Light powdered sugar dusting for a classic finish

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and prepare the Bundt or tube pan by greasing it with softened butter and dusting with flour.
Mixing Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Creaming
  1. In a stand mixer, beat together the softened butter and shortening for 2 minutes on medium speed.
  2. Gradually add the sugar and beat for 5 minutes until fluffy and pale.
Adding Eggs
  1. Add the eggs one at a time, mixing on low speed for 30 seconds after each addition.
Incorporating Dry Ingredients and Milk
  1. Alternately add the dry ingredients and the milk, starting and ending with the flour, mixing gently to avoid overmixing.
Finishing the Batter
  1. Stir in the vanilla extract and optional butter extract gently with a spatula.
Pouring and Baking
  1. Pour the batter into the prepared pan, tap it gently on the counter, and bake for 80-90 minutes.
Cooling and Glazing
  1. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely before glazing.
  2. For the glaze, whisk together powdered sugar, melted butter, vanilla, and milk until smooth, then drizzle over the cooled cake.

Notes

For best results, use room-temperature ingredients. This cake tastes even better the next day. Store covered at room temperature.