🍰 Slap Ya Mama Pound Cake
🍽️ Makes: 1 large Bundt cake (12–16 servings)
🛒 Ingredients:
For the Pound Cake:
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1 cup (226g) unsalted butter, room temp
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½ cup (120g) butter-flavored shortening (like Crisco)
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3 cups (600g) granulated sugar
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5 large eggs, room temp
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3 cups (360g) all-purpose flour, sifted
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½ tsp baking powder
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½ tsp salt
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1 cup (240ml) whole milk, room temp
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1 tbsp vanilla extract (or 1 tsp vanilla + 1 tsp almond extract for extra flavor)
Optional Glaze:
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1 cup powdered sugar
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2–3 tbsp milk or lemon juice
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½ tsp vanilla
👨🍳 Instructions:
1. Prep the Oven & Pan:
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Preheat oven to 325°F (165°C).
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Grease and flour a Bundt or tube pan generously, or use baking spray with flour.
2. Cream Butter & Sugar:
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Beat butter and shortening together until creamy (about 2–3 mins).
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Gradually add sugar and beat until light and fluffy (4–5 minutes).
3. Add Eggs:
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Add eggs one at a time, beating well after each addition.
4. Mix Dry Ingredients:
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In a separate bowl, sift together flour, baking powder, and salt.
5. Combine Wet & Dry:
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Add dry ingredients to the batter in three parts, alternating with milk in two parts (start and end with flour).
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Stir in vanilla (or vanilla + almond) extract.
6. Bake It:
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Pour batter into prepared pan and smooth the top.
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Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out clean.
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Cool in pan 10–15 minutes, then invert onto a rack to cool completely.
7. Glaze It (Optional):
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Mix glaze ingredients and drizzle over cooled cake.
💡 Tips for That “Slap Ya Mama” Effect:
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Use room temp ingredients for the smoothest batter.
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Don’t overmix once flour is added – keeps it tender.
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Want extra flavor? Add lemon zest, cinnamon, or rum extract to the batter.
Would you like a cream cheese swirl, lemon version, or a boozy bourbon glaze upgrade? I can hook you up.