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.
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
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.
Notes
Try adding almond extract or citrus zest for flavor variations.
Fold in chopped pecans during the holidays for a festive touch.
Store tightly wrapped at room temperature for up to 3 days or freeze slices for up to 2 months.
Use buttermilk instead of whole milk for a tangy twist and softer crumb.
Can be baked in two loaf pans; check for doneness around the 1-hour mark.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
