I'm excited to announce that we have teamed up with White Lily Baking Company for our November Baking Challenge! For this challenge, we are baking their Cream Cheese Pound Cake recipe. I can't wait to see your version of this cake!

(See last month's winner at the bottom of this post.)

How it Works

To participate: Bake the White Lily Baking Company Cream Cheese Pound Cake from the White Lily Cookbook! (See recipe above. Printable recipe at the end of the post.)
Snap a photo and upload to Facebook.
Upload the Facebook photo to the challenge box below by November 14th at 11:59 p.m. CST.

How to submit your entry

Upload your photo using the upload button in the challenge box.
Want a bonus entry?

Submit a photo of your cake with White Lily's flour bag in the photo - 3x Entry
Join the White Lily Facebook Group - 1 Entry
Join the White Lily Facebook Page - 1 Entry
Join the Black People's Pound Cakes Facebook Group - 1 Entry
Visit Whipitlikebutter on YouTube - 1 Entry
Visit Whipitlikebutter on Pinterest - 1 Entry
Visit whipitlikebutter on Instagram - 1 Entry
Follow @whipitlikebutter on TikTok - 1 Entry

These steps must be completed via the challenge box.

Win a Prize

Submit your entry by November 14th at 11:59 p.m. CST to be entered to win one of the following prizes. Two winners will receive:

$100
20 lb (4 bags) White Lily All Purpose Flour
2x White Lily Apron
2x White Lily Canister Sticker set
1x Old Country Kitchenware Square Tube Pan

**Winners contact information will be shared with White Lily/their representative in order for your prize to be delivered/received**

Frequently Asked Questions

How do you choose a winner?

Winners are selected at random using a name picker generator from the entries received.

When will we know who won?

The winner will be notified via email and must reply within 2 business days.

Do we need to submit professional photos?

Not at all. This is not a beauty contest. Take a photo of your recipe with whatever technology is available to you. Please take a clear photo in a well-lit environment.

What are the prize requirements?

The prize is available to residents of the United States only.

I'm having trouble submitting my entry.

First make sure you are uploading your photo from Facebook. If you are still having issues, try using a different browser or device. If that doesn't work and you need further assistance, please email [email protected].

Can I Upload Multiple Photos for More Entries?

Only one photo entry is permitted.

How old do you have to be to participate?

Bakers of any age can participate in the challenge; however, the person submitting their email address should be 18 or older.

Can my photo also include people?

No, we will not accept recipe photos that include people. Only the pound cake and a photo of White Lily flour is allowed for this challenge.

Can I just submit my entry via the Facebook group?

Your entry must be submitted via the challenge box for it count for the challenge and have a chance to win a prize.

Congratulations to the winners of the October Baking challenge!!!

October Baking Challenge recipes: https://whipitlikebutter.com/oreo-pound-cake/
https://whipitlikebutter.com/mile-high-oreo-pound-cake/

White Lily Cream Cheese Pound Cake

Every baker needs a fantastic pound cake recipe in their arsenal, and you just can't go wrong with this cream cheese version.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 15

Cook Time: 1 15

Author: Ashley Frederick

Ingredients

1 ½ c unsalted butter or margarine - softened
1 (8-ounce) package cream cheese, softened
3 c granulated sugar
6 large eggs - room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
3 c White Lily All-Purpose Flour
½ teaspoon salt

Instructions

1. Preheat oven to 325°. Butter and flour a 10-inch tube pan.
2. In large bowl, beat butter or margarine and cream cheese with a mixer at medium speed until creamy, about 1 minute. Gradually add sugar, beating until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add in extracts.
3. In another large bowl, whisk together flour and salt. Fold flour mixture into butter mixture just until combined. (Do not overmix.) Spoon batter into prepared pan, and place on a baking sheet.
4. Bake until a wooden pick inserted near center comes out clean, about 1 ½hours. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on a wire rack.