Old Fashioned White Lily Crunchy Crust Pound Cake Recipe

If you’re a fan of desserts that melt in your mouth but leave just the right amount of crispiness to savor, then this Southern Old Fashioned White Lily Crunchy Crust Pound Cake is about to become one of your new favorite in the kitchen.

This classic Southern treat isn’t just a cake—it’s a delicious, buttery dessert with a soft, fluffy inside and a sweet, crispy crust. This pound cake is perfect for baking lovers, food bloggers, and dessert lovers alike. Whether it’s your family gathering, a holiday dinner, or just a well-earned treat for yourself, one bite of this pound cake and you’ll know why it holds such a special place in Southern kitchens.

So, are you ready to know the secret to crafting this dreamy dessert? Spoiler alert—it’s all about the ingredients, the approach, and that magical crunchy crust. So without wasting time let’s start the baking.

What Is White Lily Crunchy Crust Pound Cake and Why Is It So Special?

This cake is well-known for its perfect mix of textures and rich, buttery taste. Based on traditional pound cake recipes, the White Lily Crunchy Crust Pound Cake is special because of its crisp crust. While it bakes, the crust turns golden and slightly caramelized, adding a nice crunch to the soft, tender cake inside.

But what’s the reall secret ingredient behind this perfection? Yes the White Lily Flour. This premium soft wheat flour ensures a lighter texture—perfect for achieving that melt-in-the-mouth effect that serious bakers crave.

This cake is more than just a dessert. It’s like a warm hug, a sweet memory from Grandma’s kitchen, and a simple recipe full of tradition.

Ingredients Needed for This Crunchy Crust Pound Cake

This pound cake is made with simple ingredients, and that’s what makes it so delicious. Here’s what you’ll need to get started:

• 3 cups White Lily All-Purpose Flour
• 3 cups granulated sugar (fine but not powdered)
• 1 cup salted butter, softened (unsalted works too, but throw in a pinch of salt!)
• ½ cup shortening (for that perfect texture)
• 5 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract

Pantry-Friendly Notes

If you’re feeling bold, try adding a little almond flavor or using buttermilk instead of regular milk for a tangy taste.

Nutritional Information of This Pound Cake

Dessert Alert! This yummy cake will satisfy your sweet tooth, but remember to eat it in small amounts to stay healthy.

Equipment Needed

Before we start the recipe, here’s what you’ll need in your kitchen to make things easy:

• 10-inch tube or bundt pan
• Hand mixer or stand mixer
• Large mixing bowl
• Spatula
• Measuring cups and spoons
• Wire cooling rack

Recipe for White Lily Crunchy Crust Pound Cake

Now that you have all the ingredients and equipment ready in the kitchen, it’s time to get started with the recipe! This recipe makes one 10-inch tube or bundt pan-sized cake. Here’s how to make it:

Step 1: Prepare Your Ingredients

Before diving into the baking process make sure that all your ingredients are at room temperature. This helps them mix together more smoothly and results in a better texture for your pound cake. Measure out all the flour, sugar, butter, shortening, eggs, milk, and vanilla extract so you’re ready to blend them effortlessly.

Step 2: Preheat and Prepare Your Pan

Set your oven to preheat at 325°F (163°C). While the oven warms up, take your tube or bundt pan and grease it generously. You can use butter or a non-stick spray, making sure to cover all the nooks and crannies for an easy release after baking.

Step 3: Cream the Butter, Shortening, and Sugar

In a large mixing bowl, use your hand mixer or stand mixer to cream together the softened butter and shortening with sugar. Mix them on a medium speed until the texture becomes light and fluffy. This should take about 5 minutes, creating a smooth base for your cake.

Step 4: Incorporate the Eggs

Slowly add in the eggs, one at a time, to your creamed mixture. Be patient and beat well after each egg. This step ensures that your cake will rise properly and have that beautiful, fluffy texture.

Step 5: Alternate Adding Flour and Milk

Next, it’s time to alternate between adding the White Lily Flour and milk. First, add some flour to the egg mixture, then a little milk. Keep repeating until everything is mixed together. Add the vanilla extract with the last bit of milk. This will keep your batter smooth and even.

Step 6: Pour and Smooth the Batter

Once your batter is ready, pour it into the pan you prepared. Spread it out evenly with a spatula so the cake bakes properly. Gently tap the pan on the counter to get rid of any air bubbles.

Step 7: Bake and Cool Down

Put your cake in the oven and bake for about 1 hour and 15 minutes, until the top is golden brown and a toothpick in the middle comes out clean. After baking, take the cake out and let it cool in the pan for 10 minutes before moving it to a wire rack to cool fully.

Congratulations! 🎊 You’ve successfully baked a Southern classic—White Lily Crunchy Crust Pound Cake.

If you are a cake lover like me, then don’t miss our other popular cake recipes like First Watch Pumpkin Pancake and Costco All-American Chocolate Cake that are sure to satisfy your sweet tooth cravings.

Old-Fashioned White Lily Crunchy Crust Pound Cake Recipe

Usman Malik

This classic Southern treat isn't just a cake—it's a delicious, buttery dessert with a soft, fluffy inside and a sweet, crispy crust. This pound cake is perfect for baking lovers, food bloggers, and dessert lovers alike. Whether it’s your family gathering, a holiday dinner, or just a well-earned treat for yourself, one bite of this pound cake and you’ll know why it holds such a special place in Southern kitchens.

5 from 20 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

• 10-inch tube or bundt pan
• Hand mixer or stand mixer
• Large mixing bowl
• Spatula
• Measuring cups and spoons
• Wire cooling rack

Ingredients

  

• 3 cups White Lily All-Purpose Flour
• 3 cups granulated sugar fine but not powdered
• 1 cup salted butter softened (unsalted works too, but throw in a pinch of salt!)
• ½ cup shortening for that perfect texture
• 5 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract

Instructions

 

Step 1: Prepare Your Ingredients

• Before diving into the baking process make sure that all your ingredients are at room temperature. This helps them mix together more smoothly and results in a better texture for your pound cake. Measure out all the flour, sugar, butter, shortening, eggs, milk, and vanilla extract so you’re ready to blend them effortlessly.

Step 2: Preheat and Prepare Your Pan

• Set your oven to preheat at 325°F (163°C). While the oven warms up, take your tube or bundt pan and grease it generously. You can use butter or a non-stick spray, making sure to cover all the nooks and crannies for an easy release after baking.

Step 3: Cream the Butter, Shortening, and Sugar

• In a large mixing bowl, use your hand mixer or stand mixer to cream together the softened butter and shortening with sugar. Mix them on a medium speed until the texture becomes light and fluffy. This should take about 5 minutes, creating a smooth base for your cake.

Step 4: Incorporate the Eggs

• Slowly add in the eggs, one at a time, to your creamed mixture. Be patient and beat well after each egg. This step ensures that your cake will rise properly and have that beautiful, fluffy texture.

Step 5: Alternate Adding Flour and Milk

• Next, it’s time to alternate between adding the White Lily Flour and milk. First, add some flour to the egg mixture, then a little milk. Keep repeating until everything is mixed together. Add the vanilla extract with the last bit of milk. This will keep your batter smooth and even.

Step 6: Pour and Smooth the Batter

• Once your batter is ready, pour it into the pan you prepared. Spread it out evenly with a spatula so the cake bakes properly. Gently tap the pan on the counter to get rid of any air bubbles.

Step 7: Bake and Cool Down

• Put your cake in the oven and bake for about 1 hour and 15 minutes, until the top is golden brown and a toothpick in the middle comes out clean. After baking, take the cake out and let it cool in the pan for 10 minutes before moving it to a wire rack to cool fully.

Notes

When making the White Lily Crunchy Crust Pound Cake, be sure to measure your ingredients carefully for the best results. Mix everything well to get a light and fluffy texture. Store the cake properly to keep it fresh, so you can enjoy it anytime.

Keyword Old Fashioned White Lily Crunchy Crust Pound Cake Recipe, white lily crunch pound cake, White lily crunchy crust pound cake, White Lily Crunchy Crust Pound Cake Recipe

Creative Ways to Serve This Crunchy Crust Pound Cake

If you want to take your pound cake up a notch, here are some fun serving suggestions:

• Add Fresh Fruit: Make it taste and look better by adding fresh fruit like strawberries, blueberries, or raspberries. They’ll add a nice pop of flavor and color to every slice.
• Drizzle with Glaze or Sauce: Prepare a simple glaze using powdered sugar and lemon juice, or drizzle with chocolate sauce for those who love an extra touch of sweetness. This easy step can make the dessert feel fancy.
• Sprinkle with Powdered Sugar: A simple sprinkle of powdered sugar looks pretty and adds a bit of sweetness without hiding the cake’s natural taste.
• Serve with Ice Cream or Whipped Cream: Pair a slice with a scoop of your favorite ice cream or a dollop of whipped cream to create a rich, creamy experience that complements the crunchy crust perfectly.
• Turn it into a Layer Cake: Cut the pound cake in half and add layers of frosting or fruit jam in between. This simple trick will make your pound cake the star of any party.
• Enjoy with Coffee or Tea: Have it with a cup of coffee or tea for a warm, comforting treat. The flavors go perfectly together!

Storage Suggestions

To keep your White Lily Crunchy Crust Pound Cake fresh and delightful, follow these storage tips:

• Room Temperature: Once the cake is cool, wrap it in plastic or put it in a sealed container. Keep it at room temperature for up to 3 days to stay fresh and moist.
• Refrigeration: To keep the cake fresh for more than 3 days, wrap it tightly and store it in the fridge. It will stay good for up to a week. Let it sit at room temperature before serving for the best flavor.
• Freezing: To keep the cake for longer, wrap slices or the whole cake in plastic wrap, then cover with aluminum foil to stop freezer burn. Place it in a freezer-safe bag or container for up to 3 months. Let it thaw at room temperature or warm it up in the oven before serving.

Tips for Making Perfect White Lily Crunchy Crust Pound Cake

If you don’t want to miss out on the amazingness of this pound cake, here are some tips that will help you make it just right:

• Measure Ingredients Carefully: For the best results, use the right amounts. Fill measuring cups and spoons to the correct level, but don’t pack the ingredients unless the recipe says to.
• Mix Well: Take your time mixing the butter, shortening, and sugar until the mixture is smooth and fluffy. This step helps add air to make the cake rise better.
• Don’t Overmix the Batter: Once the flour and milk are added, mix the batter just until the ingredients are combined. Overmixing can result in a dense texture.
• Preheat the Oven: Always preheat your oven completely before baking to ensure the cake cooks evenly from the beginning.
• Test for Doneness: Use a toothpick to check if the cake is ready, or gently press the top—it should spring back if fully baked.
• Cool Properly: Allow the cake to rest in the pan for 10 minutes before moving it to a wire rack. This helps prevent sticking and breaking.

Conclusion

In conclusion, the White Lily Crunchy Crust Pound Cake is a treat everyone can enjoy, whether you’re new to baking or have lots of experience. With these simple tips and fun serving ideas, you can make this classic dessert even better.

Whether you choose to enjoy it with fresh fruit, a sweet glaze, or a cozy cup of coffee, this cake is sure to impress and satisfy any sweet tooth. Just remember to store it properly to keep every bite as fresh and delicious as the first.

FAQs

Can I use regular all-purpose flour instead of White Lily?

Yes, you can use regular all-purpose flour instead of White Lily Flour. Just remember, White Lily has less protein, which makes baked goods lighter. Your cake might be a little heavier with all-purpose flour, but it will still taste great.

How do I make the crust extra crunchy?

To make the crust extra crunchy, you can sprinkle a bit of sugar on top of the batter before baking. This will create a beautifully textured, sugary crust that enhances the cake’s delightful crunch.

Can this recipe be halved?

Yes, you can halve the recipe by dividing all the ingredients in half. Be sure to also adjust the baking time by keeping a close eye on the cake as it bakes. Check for doneness earlier than the original recipe suggests to prevent overbaking.

What can I substitute for shortening?

If you don’t want to use shortening, you can use the same amount of butter or margarine instead. This might change the cake’s texture a little which makes it richer and the crust less crispy, but it will still taste great.

Can I add flavors to the cake batter?

Yes, You can add vanilla extract, almond extract, or even a splash of citrus zest like lemon or orange to the batter. These additions can infuse your pound cake with extra depth and delightful aroma, taking its deliciousness to the next level.

Is there an alternative to using a wire rack for cooling?

If you don’t have a wire rack, you can cool your cake on a large plate or baking sheet. Make sure the surface isn’t totally flat so some air can flow under the cake. This stops the bottom from getting soggy.