Why did my cake stick to the pan?

Bundt pans can be tricky due to their intricate designs. To avoid sticking, generously grease the pan with butter and dust with flour—or use a baking spray that contains flour. Allow the cake to cool slightly before attempting to release it from the pan.

Can I use a different pan if I don’t have a Bundt pan?

Absolutely. A tube pan is a great substitute, and you can also divide the batter between two standard loaf pans. Adjust the baking time to about 50–60 minutes for loaf pans.

How should I store leftover pound cake?

Wrap leftover slices tightly in plastic wrap and store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices individually to enjoy whenever the craving hits.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter in your Slap Ya Momma Pound Cake if that’s what you have on hand. Just remember to reduce the added salt in the recipe by half to avoid an overly salty flavor.

Slap Ya Momma Pound Cake Recipe – Best Southern Dessert

Name: Slap Ya Momma Pound Cake: The Ultimate Southern Dessert Guide
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Southern
Ingredients: 2 cups unsalted butter, at room temperature; 3 cups granulated sugar; 6 large eggs, at room temperature; 3 cups all-purpose flour, sifted; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk, at room temperature; 1 tablespoon vanilla extract; 1 teaspoon almond extract (optional); For the Glaze (optional):; 1 cup powdered sugar, sifted; 2–3 tablespoons milk or heavy cream; 1/2 teaspoon vanilla extract

Description

Slap Ya Momma Pound Cake is a moist, buttery Southern classic with a tender crumb and rich flavor, perfect for any occasion.

Ingredients

Scale

2 cups unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, at room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract (optional)
For the Glaze (optional):
1 cup powdered sugar, sifted
2–3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan generously.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5-7 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
Add vanilla extract and almond extract (if using) and mix until just incorporated. Do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 1 hour.
Cool the cake in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
For the Glaze (Optional): In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled pound cake.

Notes

Always use room temperature ingredients for best results.
Do not open the oven door during the first hour of baking.
Grease and flour the pan thoroughly to prevent sticking.
For a flavor twist, add lemon zest or fold in berries.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 230mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 125mg

Keywords: Slap Ya Momma Pound Cake, Southern pound cake, buttery pound cake, classic dessert recipe, moist pound cake