Name: Slap Ya Momma Pound Cake – The Ultimate Southern Butter Pound Cake
Ingredients: 3 cups all-purpose flour; 3 cups granulated sugar; 1 cup unsalted butter, softened; ½ cup vegetable shortening OR additional butter; 6 large eggs, room temperature; 1 cup whole milk OR buttermilk; 2 teaspoons vanilla extract; 1 teaspoon butter extract (optional but highly recommended); ½ teaspoon salt; 1 teaspoon baking powder; 1 ½ cups powdered sugar; 2–3 tablespoons milk or cream; 1 teaspoon vanilla extract

Ingredients

Scale

For the Pound Cake:

3 cups all-purpose flour
3 cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable shortening OR additional butter
6 large eggs, room temperature
1 cup whole milk OR buttermilk
2 teaspoons vanilla extract
1 teaspoon butter extract (optional but highly recommended)
½ teaspoon salt
1 teaspoon baking powder

Optional Vanilla Glaze:

1 ½ cups powdered sugar
2–3 tablespoons milk or cream
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Pan and Preheat

Heat oven to 325°F (165°C). Grease and flour a large Bundt or tube pan thoroughly. This cake rises tall, so make sure to use a standard full-size Bundt pan.

Step 2: Cream Butter, Shortening, and Sugar

In a large mixing bowl, beat together the softened butter, shortening, and granulated sugar until extremely light, creamy, and fluffy. This step creates the cake’s iconic tender crumb.

Step 3: Add Eggs One at a Time

Beat in the eggs one at a time, mixing well after each addition. The batter will become silky and rich.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even mixing and prevents lumps in the final batter.

Step 5: Alternate Dry Ingredients and Milk

Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix slowly and gently—overmixing results in a dense cake. Stir in vanilla extract and butter extract.

Step 6: Pour and Bake

Pour the thick batter into your prepared pan. Smooth the top. Bake for 75–90 minutes, depending on your oven. The cake is ready when a toothpick comes out clean and the top is golden with a slight crust.

Step 7: Cool the Cake

Cool in the pan for 10–15 minutes before flipping onto a cooling rack. Let it cool completely before adding glaze or slicing.

Notes

This pound cake bakes low and slow. The 325°F temperature helps create its classic golden crust while keeping the inside moist and velvety. Avoid opening the oven door in the first hour to prevent sinking.