“Slap Yo’ Momma” kind of poundcake — buttery, rich, dense but melt-in-your-mouth, with that crisp golden finish.
Slap Yo’ Momma Southern Pound Cake
Ingredients:
3 sticks (1½ cups) unsalted butter, room temp
3 cups granulated sugar
6 large eggs, room temp
3 cups cake flour (or all-purpose, sifted)
½ tsp baking powder (optional for a slightly lighter texture)
½ tsp salt
1 cup heavy cream (or whole milk for a lighter version)
1 tbsp pure vanilla extract
Optional: 1 tsp almond extract or lemon extract for a twist
Instructions:
1. Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan generously.
2. Cream the butter and sugar: Beat on medium-high for a solid 5–7 minutes until super fluffy and pale. Don’t rush this — it's key.
3. Add eggs, one at a time, beating well between each.
4. Sift together flour, salt, and baking powder (if using).
5. Add flour mix to the butter mix in 3 parts, alternating with cream (start and end with flour).
6. Mix in vanilla (and almond/lemon if using).
7. Pour into pan, smooth the top, tap the pan to remove air bubbles.
8. Bake 1 hour and 15–30 minutes, or until a toothpick comes out clean and the top has that golden-brown crackly goodness.
9. Cool in the pan 15 minutes, then turn out onto a wire rack.
Optional Glaze (for extra drama):
Mix 1 cup powdered sugar, 2–3 tbsp milk or cream, ½ tsp vanilla or lemon juice. Drizzle over cooled cake.
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