Name: Slap Ya Momma Pound Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 3 cups granulated sugar; 6 large eggs, room temperature; 1 cup unsalted butter, room temperature; 1/2 cup vegetable shortening; 1 cup whole milk; 1 tablespoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt

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A rich, Southern classic, this Slap Ya Momma Pound Cake is everything I want in a homemade dessert—dense, buttery, with a tender crumb and a golden crust that brings comfort with every slice. It’s the kind of cake that doesn’t need frosting or frills. One bite, and I understand how it got its bold name—because it’s that good.

Slap Ya Momma Pound Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour

3 cups granulated sugar

6 large eggs, room temperature

1 cup unsalted butter, room temperature

½ cup vegetable shortening

1 cup whole milk

1 tablespoon vanilla extract

½ teaspoon baking powder

¼ teaspoon salt

Directions

I start by preheating my oven to 325°F (163°C) and greasing and flouring a bundt or tube cake pan generously.

In a large mixing bowl, I cream together the butter, shortening, and sugar until the mixture is light and fluffy—this takes about 5 minutes.

I add the eggs one at a time, making sure to beat well after each one.

In another bowl, I whisk together the flour, baking powder, and salt.

I add the dry ingredients to the creamed mixture gradually, alternating with the milk. I begin and end with the dry ingredients.

I stir in the vanilla extract until it’s fully incorporated.

I pour the batter into the prepared pan and smooth the top with a spatula.

I bake the cake for 1 hour and 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Once out of the oven, I let it cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.

I slice and serve it plain, but sometimes I dust it with powdered sugar for a simple finish.

Servings and timing

Servings: 12 slices

Prep Time: 20 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Calories: Approximately 510 kcal per serving

Variations

I like to switch it up depending on the season or occasion. Sometimes I’ll add a touch of almond extract along with the vanilla. For a citrus twist, I stir in some lemon or orange zest into the batter. Around the holidays, I even fold in a handful of chopped pecans or drizzle a simple glaze made with powdered sugar and milk once it’s cooled.

Storage/Reheating

I keep leftovers wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. If I want to keep it longer, I freeze slices individually—just wrap them in plastic and foil and they’ll keep for up to 2 months. To reheat, I let it come to room temperature or warm it slightly in the microwave for 10–15 seconds to bring back that fresh-baked texture.

FAQs

What makes this pound cake different from others?

I think it’s the combination of butter and shortening that gives this cake its unique texture—rich but still tender, with that classic Southern taste.

Can I make this in a regular loaf pan instead of a bundt?

Yes, I can use two standard loaf pans instead of a bundt. I just adjust the baking time and start checking for doneness around the 1-hour mark.

Why do the eggs and butter need to be at room temperature?

Using room temperature ingredients helps everything blend more smoothly, which gives the cake that even, velvety crumb I love.

Can I use buttermilk instead of whole milk?

Yes, I’ve swapped in buttermilk before and it adds a slight tang that works beautifully. It also makes the crumb even more tender.

How do I know when the pound cake is done?

I check for a golden crust and insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Conclusion

This Slap Ya Momma Pound Cake is more than just a dessert—it’s a little piece of Southern tradition. I love how it brings people together with its rich flavor and no-fuss charm. Whether I serve it on a special occasion or just because I feel like baking something sweet, this recipe always delivers.

Recipe:

Slap Ya Momma Pound Cake

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A rich, buttery Southern classic, this Slap Ya Momma Pound Cake features a dense crumb, golden crust, and nostalgic homemade flavor that needs no frosting—perfect for any occasion.

Instructions

Preheat the oven to 325°F (163°C). Generously grease and flour a bundt or tube cake pan.
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
Stir in the vanilla extract until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
Slice and serve plain, or dust with powdered sugar if desired.