Description
This Slap Ya Mama Pound Cake is a rich, buttery Southern-style dessert with a dense crumb and sweet vanilla flavor, perfect for gatherings or indulgent treats.
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C) and grease a bundt or tube pan with butter and flour or non-stick spray.
- Cream together the softened butter, shortening, and sugar until light and fluffy, about 5 minutes using a mixer.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in the vanilla extract until evenly blended.
- 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 into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- For extra flavor, add 1 tsp almond extract or fold in 1 cup chopped pecans or mini chocolate chips.
- Drizzle with a vanilla glaze for added sweetness.
- Wrap tightly and store at room temperature for up to 4 days or refrigerate for a week.
- Freeze for up to 3 months and reheat slices in the microwave for 10–15 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
