Get ready to transform your kitchen into a slice of Southern paradise with the most decadent, melt-in-your-mouth pound cake you've ever tasted! This White Lily Pound Cake isn't just a dessert—it's a culinary experience that will have your family and friends begging for seconds. Imagine a cake so rich, so perfectly tender, that each bite feels like a warm hug from your favorite grandmother. With its golden, buttery crumb and delicate vanilla essence, this recipe is about to become your new go-to dessert that promises to steal the show at every gathering.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups White Lily flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium bowl, sift together White Lily flour, baking powder, and salt. Whisk gently to combine and aerate the dry ingredients. Set aside.
- In a large stand mixer fitted with a paddle attachment, cream the softened unsalted butter at medium speed until smooth and creamy, approximately 2-3 minutes.
- Gradually add granulated sugar to the butter, beating on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow. Scrape down the sides of the bowl periodically.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Mix in vanilla extract.
- Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix on low speed just until ingredients are combined. Do not overmix.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-65 minutes, or until a wooden toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve plain. Slice and enjoy at room temperature.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Pan Preparation is Key: Thoroughly grease and flour your pan to prevent sticking. Consider using a non-stick baking spray with flour for easy release.
- Oven Positioning: Place the cake in the center of the oven for even heat distribution.
- Toothpick Test: Check doneness by inserting a toothpick—it should come out with just a few moist crumbs.
- Cooling Technique: Allow the cake to cool in the pan for 15 minutes before removing, which helps it set and prevents breaking.
- Storage Tip: Wrap the cooled cake in plastic wrap to maintain moisture and freshness for up to 4-5 days at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 7g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 145mg
