Preparation:

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.

Variation:

Butter Pecan Slap Ya Momma

Fold in 1 cup toasted chopped pecans for added crunch and flavor.

Lemon Slap Ya Momma Pound Cake

Add 2 tablespoons lemon zest + replace vanilla with lemon extract.

Cream Cheese Version

Replace ½ cup butter with 8 oz softened cream cheese for extra richness.

Vanilla Bean Upgrade

Add 1 scraped vanilla bean for an intense gourmet vanilla flavor.

COOKING Note:

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.

Serving Suggestions:

• Dust with powdered sugar and serve with berries.
• Add a scoop of vanilla or lemon ice cream.
• Serve with whipped cream and peach slices for a Southern twist.
• Drizzle with caramel or strawberry syrup.
• Serve warm with butter (old-school Southern style).

Tips:

• Room temperature ingredients are essential for proper mixing.
• Don’t rush the creaming step—this is what makes the cake rise beautifully.
• Always measure flour correctly using the spoon-and-level method.
• Allow the cake to cool fully before slicing for clean cuts.
• Store at room temperature in an airtight container for up to 4–5 days.