Table of Contents

White Lily Praline Pound Cake: A Southern Classic

The scent of butter, brown sugar, and pecans baking in the oven immediately transports me back to my grandmother’s kitchen in Savannah. She always had a pound cake on hand, ready to serve with a cup of strong coffee and a story or two. While her classic recipe was divine, I have a special fondness for this Praline Pound Cake, adapted from an old White Lily Flour calendar. The nutty, caramel-like flavor is utterly irresistible, and the crumb, thanks to the White Lily flour, is exceptionally tender. This isn’t just a cake; it’s a slice of Southern hospitality, perfect for sharing with loved ones.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 16
Yield: 1 pound cake
Dietary Type: Not Gluten-Free

Ingredients

1 1⁄2 cups pecans, toasted and chopped (divided)
1 1⁄2 cups butter, softened
8 ounces cream cheese, softened
3 cups packed brown sugar
6 eggs, room temperature
3 1⁄4 cups all-purpose flour (White Lily preferred)
2 teaspoons vanilla extract

Equipment Needed

10-inch Tube Pan
Mixer (Stand or Handheld)
Baking Sheet
Cooling Rack
Measuring Cups and Spoons
Rubber Spatula

Instructions

Begin by preheating your oven to 325 degrees Fahrenheit. Proper oven temperature is key to even baking and a perfectly browned crust.
Generously grease and flour a 10-inch tube pan. This is crucial to prevent the cake from sticking. Ensure every nook and cranny is covered, paying special attention to the center tube. A dusting of flour will ensure easy release after baking.
Sprinkle 1/2 cup of the chopped, toasted pecans evenly across the bottom of the prepared pan. These pecans will create a beautiful, nutty crust on top of the cake when it’s inverted. Set the pan aside.
In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. This step is essential for a tender crumb. If using a stand mixer, use the paddle attachment. With a hand mixer, ensure you scrape the sides of the bowl frequently to incorporate all the ingredients evenly.
Gradually add the packed brown sugar to the butter and cream cheese mixture, beating until the mixture is light and fluffy, about 5 minutes. The mixture should be noticeably lighter in color and have a smoother texture. This process incorporates air into the batter, which contributes to the cake’s rise.
Add the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature for better emulsification and a smoother batter. Mixing well after each egg ensures that they are fully incorporated and prevents the batter from curdling.
Gently fold in the flour just until combined. Be careful not to overmix the batter at this stage. Overmixing develops the gluten in the flour, resulting in a tough cake. Use a rubber spatula and gently fold the flour in, scraping the sides and bottom of the bowl to ensure everything is evenly incorporated.
Stir in the vanilla extract and the remaining 1 cup of chopped pecans. This adds the final layer of flavor and texture to the cake.
Carefully spoon the batter into the prepared tube pan, spreading it evenly. The batter should be thick but pourable.
Place the filled tube pan on a baking sheet in the preheated oven. Baking the cake on a baking sheet provides a more stable base and helps to distribute heat evenly.
Bake for 1 1/2 hours (90 minutes), or until a wooden toothpick inserted near the center comes out clean. If the top of the cake begins to brown too quickly, you can loosely tent it with foil during the last 20-30 minutes of baking.
Once baked, cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool slightly in the pan prevents it from crumbling when inverted. Cooling it completely on a wire rack allows air to circulate and prevents the bottom from becoming soggy.

Expert Tips & Tricks

Toasting the pecans beforehand brings out their nutty flavor. Simply spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant. Watch them carefully to prevent burning.
Make sure your butter and cream cheese are truly softened before creaming them together. This will ensure a smooth, lump-free batter. If you forget to take them out in advance, you can microwave them in short bursts, but be very careful not to melt them.
Weighing your flour is always more accurate than measuring by volume. If you have a kitchen scale, use it for best results. If not, spoon the flour into the measuring cup and level it off with a knife.
If you want to make the cake ahead of time, you can bake it up to 2 days in advance and store it tightly wrapped at room temperature.
For an extra touch of praline flavor, you can brush the cooled cake with a simple syrup made from brown sugar and water.

Serving & Storage Suggestions

This White Lily Praline Pound Cake is delicious served on its own, with a dollop of whipped cream, or a scoop of vanilla ice cream. It pairs perfectly with a cup of coffee, tea, or even a glass of sweet dessert wine.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If freezing, thaw completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	549.3 kcal	N/A
Calories from Fat	283 g	52%
Total Fat	31.5 g	48%
Saturated Fat	14.9 g	74%
Cholesterol	131.1 mg	43%
Sodium	236.3 mg	9%
Total Carbohydrate	62 g	20%
Dietary Fiber	1.7 g	6%
Sugars	41.1 g	164%
Protein	7 g	13%

Variations & Substitutions

For a gluten-free version, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Be sure to use a blend that contains xanthan gum for best results.
Add bourbon or rum to the batter for a boozy twist. A tablespoon or two will enhance the flavors of the cake.
Experiment with different nuts. Walnuts or hazelnuts would be delicious alternatives to pecans.
For a chocolate praline pound cake, add 1/2 cup of cocoa powder to the batter along with the flour.

FAQs (Frequently Asked Questions)

Q: Why is White Lily flour preferred for this recipe?
A: White Lily flour is a low-protein, soft wheat flour that results in a very tender and delicate crumb, which is ideal for pound cakes.

Q: Can I use a different size pan?
A: While a 10-inch tube pan is recommended, you can use a 9-inch pan, but the baking time may need to be adjusted slightly. Keep an eye on it and test for doneness with a toothpick.

Q: How do I prevent the pecans from sinking to the bottom of the cake?
A: Toasting and chopping the pecans into smaller pieces can help prevent them from sinking. Also, ensure the batter is thick enough to suspend the pecans.

Q: Can I freeze the pound cake?
A: Yes, pound cake freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 2 months.

Q: What if my cake is browning too quickly?
A: If the top of the cake is browning too quickly, loosely tent it with aluminum foil during the last 20-30 minutes of baking.

Final Thoughts

This White Lily Praline Pound Cake is more than just a recipe; it’s an invitation to create a warm, comforting experience for yourself and those you share it with. Don’t be afraid to experiment with variations and make it your own. Bake this cake, savor each bite, and let the flavors of Southern tradition fill your kitchen and your heart. I hope you’ll try this recipe and share your feedback – happy baking!

White Lily Praline Pound Cake Recipe