Old-Fashioned White Lily Crunchy Crust Pound Cake Recipe
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.
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.