@whitelily: There's something about a classic pound cake that never goes out of style. This one is rich, buttery and finished with a simple icing that lets the cake speak for itself. Find the full recipe below. 👇   You'll need... 3 1/4 cups White Lily All-Purpose Flour 1/2 teaspoon salt 3 sticks unsalted butter, room temp. 3 cups sugar 5 large eggs, room temp. 1 cup heavy whipping cream, room temp. 1 tablespoon vanilla extract Icing 1 cup powdered sugar 6-10 tsp heavy whipping cream   Directions: 1. Preheat oven to 325°F. Spray tube pan with no-stick cooking spray with flour. 2. In a medium bowl, whisk together flour and salt, set aside. 3. Using a stand mixer or hand mixer, beat butter and gradually add the sugar. Cream butter and sugar until fluffy and light in color (about 7 minutes). 4. Add eggs one at a time until incorporated before adding another. Scrape down the sides of the bowl as needed. 5. While mixing on low, add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients. (flour, milk, flour, milk, flour). Beat in vanilla extract. 6. Bake at 325°F degrees for 1 hour to 1 hour 15 minutes or until a toothpick comes out mostly clean. 7. Allow to cool for about 15 minutes before turning out onto a serving plate. Allow to cool completely. 8. Once cooled, combine icing ingredients, pour over the cake, and enjoy!  

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Friday 07 August 2026 16:00:12 GMT