White Lily Praline Pound Cake: A Southern Classic Reimagined

There are certain aromas that, to me, instantly transport me back to my grandmother’s kitchen. The scent of butter and sugar creaming together is one of them, but when that sweetness is infused with toasted pecans and the subtle warmth of brown sugar, it becomes something truly magical. This White Lily Praline Pound Cake holds a special place in my heart, a recipe I first encountered on a White Lily Flour calendar over a decade ago. It’s the kind of cake that whispers of lazy Sunday afternoons, of family gatherings, and of the simple, profound joy found in a perfectly baked slice of cake. The nutty crunch of the praline-like pecans, embraced by a tender, buttery crumb, makes this more than just a dessert; it’s an edible embrace from a cherished memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes (plus cooling time)
• Servings: 16
• Yield: 1 (10-inch) tube cake
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For this delightful pound cake, we’ll gather a selection of fine ingredients that come together to create something truly special. The quality of your ingredients will shine through, so do use the best you can find.

• 1 ½ cups pecans (TOASTED and chopped, DIVIDED)
• 1 ½ cups butter, softened
• 8 ounces cream cheese, softened
• 3 cups packed brown sugar
• 6 large eggs, room temperature
• 3 ¼ cups all-purpose flour (White Lily preferred)
• 2 teaspoons vanilla extract

Equipment Needed

To bring this exquisite pound cake to life, a few essential tools will be your best companions:

• A 10-inch tube pan with a removable bottom is ideal for easy unmolding.
• An electric mixer (stand or hand-held) will make creaming the butter and sugar a breeze.
• A baking sheet to catch any potential drips and ensure even baking.
• A wire cooling rack for proper aeration as the cake cools.
• A wooden toothpick or cake tester for checking doneness.

Instructions

Crafting this White Lily Praline Pound Cake is a rewarding journey, step by step, leading to a magnificent creation.

1. Prepare the Oven and Pan: Preheat your oven to 325 degrees F (160 degrees C). This moderate temperature is key to achieving that perfect, even bake without scorching the exterior before the interior is cooked through.
2. Toast and Prepare Pecans: Before you begin creaming, it’s crucial to toast the pecans. You can do this by spreading them in a single layer on a baking sheet and toasting them in the preheated oven for about 8-10 minutes, or until fragrant and lightly browned. Keep a close eye on them, as nuts can burn quickly. Once toasted, let them cool completely and then chop them. You will need ½ cup for greasing the pan and 1 cup for incorporating into the batter.
3. Grease and Flour the Pan: Generously grease and flour your 10-inch tube pan. For this specific cake, a delightful textural element is added right at the start. Sprinkle the ½ cup of chopped toasted pecans evenly into the bottom of the prepared pan. This will create a lovely praline-like layer at the base of your finished cake. Set the prepared pan aside.
4. Cream Butter and Cream Cheese: In the bowl of your electric mixer, combine the softened butter and the softened cream cheese. Beat them together on medium speed until they are smooth and well combined. This forms the rich, tender base of our pound cake.
5. Add Brown Sugar: Gradually add the packed brown sugar to the butter and cream cheese mixture. Continue beating on medium-high speed until the mixture is light and fluffy. This process should take approximately 5 minutes. Don’t rush this step; the aeration achieved here contributes significantly to the cake’s tender texture.
6. Incorporate Eggs: Add the eggs, one at a time, to the creamed mixture. Make sure to mix well after each addition, ensuring each egg is fully incorporated before adding the next. Using room temperature eggs is important here, as they emulsify better with the fat, creating a smoother batter.
7. Fold in Flour: Gently fold in the all-purpose flour. It’s crucial here to do not overmix. Mix just until the flour is combined and no dry streaks remain. Overmixing can develop the gluten too much, resulting in a tough cake.
8. Add Vanilla and Remaining Pecans: Stir in the vanilla extract for that signature sweet aroma and flavor. Then, stir in the remaining 1 cup of chopped toasted pecans. These will be distributed throughout the cake batter, providing delightful pockets of nutty crunch in every bite.
9. Bake the Cake: Carefully spoon the batter into the prepared pan, distributing it evenly over the chopped pecans at the bottom. Place the filled pan on a baking sheet to catch any potential overflow and to make transferring the cake to and from the oven easier.
10. Bake Time and Doneness: Bake for 1 ½ hours. To check for doneness, insert a wooden toothpick near the center of the cake. It should come out clean when the cake is fully baked. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
11. Cooling: Once baked, cool the cake in the pan for 10 minutes. This brief cooling period allows the cake to set slightly before being removed. After 10 minutes, carefully remove the cake from the pan and place it on a wire rack to cool completely. For the best flavor and ease of slicing, it’s recommended to bake this pound cake at least 8 hours before you plan to serve it, allowing the flavors to meld beautifully.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a good recipe into an exceptional one. Here are a few pointers to help you achieve perfection with your White Lily Praline Pound Cake:

• Room Temperature is Key: Ensuring your butter, cream cheese, and eggs are at room temperature is not just a suggestion; it’s critical for proper emulsification. Cold ingredients will lead to a lumpy batter and a dense cake.
• Gentle Folding: When adding the flour, resist the urge to vigorously mix. A gentle folding motion with a spatula ensures you incorporate the flour without overdeveloping the gluten, which is essential for a tender pound cake crumb.
• The Magic of Toasting: Toasting the pecans is non-negotiable. It awakens their oils and intensifies their nutty flavor, adding a depth that raw pecans simply cannot provide.
• The Overnight Chill: While it might be tempting to slice into this cake immediately, allowing it to rest overnight truly transforms it. The flavors meld, the crumb tightens slightly, making it easier to slice and delivering a more profound taste experience.
• Pan Preparation is Paramount: Don’t skimp on greasing and flouring. For a cake with inclusions like chopped nuts, a well-greased pan is your best defense against sticking, especially around the tube.

Serving & Storage Suggestions

This White Lily Praline Pound Cake is a showstopper on its own, but it also pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a more decadent experience, a drizzle of caramel sauce would be divine.

When it comes to storage, this pound cake is wonderfully forgiving. Once completely cooled, it can be stored in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	549.3 kcal
Calories from Fat		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

While this recipe is a classic for a reason, feel free to experiment with a few delightful variations:

• Nut Swap: If pecans aren’t your preference, try using toasted walnuts or even a mix of pecans and walnuts for the praline effect.
• Bourbon Kiss: For an adult-friendly twist, add a tablespoon or two of bourbon to the batter along with the vanilla extract. The subtle warmth of the bourbon complements the pecans beautifully.
• Citrus Zest: A bit of orange or lemon zest (about 1-2 teaspoons) folded into the batter can add a bright, refreshing counterpoint to the rich flavors.

FAQs

Q: Why is it important to use room temperature ingredients?
A: Room temperature ingredients, especially butter, cream cheese, and eggs, emulsify better, creating a smoother batter that bakes into a tender, lighter cake.

Q: Can I use a different type of flour?
A: While White Lily flour is preferred for its soft texture, you can substitute with another all-purpose flour. You may notice a slight difference in the cake’s tenderness.

Q: My cake is a bit dense. What might have gone wrong?
A: Overmixing the flour is the most common culprit for a dense pound cake. Ensure you fold it in just until combined. Also, make sure your baking soda and baking powder (if used in other recipes, though not this one) are fresh.

Q: How do I prevent the pecans from sinking to the bottom?
A: Coating the chopped pecans in a tablespoon or two of the flour before adding them to the batter can help suspend them. However, in this recipe, the ½ cup of pecans at the bottom of the pan is intentional for the praline effect.

Q: Can I make this cake in a loaf pan or Bundt pan?
A: Yes, you can. You may need to adjust the baking time, as loaf pans and Bundt pans bake differently. Always test for doneness with a toothpick.

Final Thoughts

This White Lily Praline Pound Cake is more than just a recipe; it’s an invitation to create something truly special. It’s a testament to the enduring appeal of classic Southern baking, where simple ingredients are transformed into moments of pure delight. I encourage you to bake this cake, to share it with loved ones, and to savor each delicious bite. Pair it with a strong cup of coffee or a glass of sweet iced tea for the quintessential Southern experience. Happy baking!