Are you craving a moist, tender, and utterly delicious cake that's surprisingly simple to make? Then look no further! This White Lily Pound Cake recipe is a timeless classic, perfect for any occasion, from casual weeknight desserts to elegant gatherings. Using the quintessential White Lily flour, this recipe delivers a cake with a delicate crumb and a subtly sweet flavor that will leave you wanting more. It’s one of those easy recipes that always impresses, a true testament to the power of homemade cooking. Get ready to bake up a batch of pure deliciousness!
Ingredients:
- 2 cups (250g) White Lily all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
Instructions:
Get Started:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan. This prevents sticking and ensures a clean release.
Make the Batter:
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In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer works best for this step. Creaming the butter and sugar incorporates air, resulting in a lighter cake.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing develops the gluten in the flour, resulting in a tough cake.
Bake and Cool:
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Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from collapsing.
Tips for the Best White Lily Pound Cake:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for optimal mixing and a smoother batter.
- Don't Overmix: Overmixing leads to a tough cake. Mix until just combined.
- Proper Cooling: Allow the cake to cool completely before frosting or serving to prevent it from becoming soggy.
- Fresh Ingredients: Using fresh ingredients always results in the best flavor.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter and drizzle a lemon glaze over the cooled cake.
- Chocolate Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
- Add-ins: Fold in chocolate chips, nuts, or dried fruit for added texture and flavor.
Nutritional Information (per serving, approximate):
Serving size will vary based on the size of your baking pan and the number of slices. Nutritional information is an estimate and may vary based on specific ingredients used. For a more precise calculation, use a nutrition calculator with the exact ingredients used.
- Calories: Approximately 350-400 calories
- Fat: Approximately 20-25 grams
- Saturated Fat: Approximately 12-15 grams
- Carbohydrates: Approximately 40-45 grams
- Sugar: Approximately 25-30 grams
- Protein: Approximately 4-5 grams
This White Lily Pound Cake is a delightful addition to any meal or occasion. Its simple ingredients and straightforward steps make it perfect for bakers of all skill levels. Enjoy this classic recipe and the wonderful aroma that fills your kitchen as it bakes! It’s a guaranteed crowd-pleaser, proving that some of the best recipes are also some of the easiest.