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White Lily

The White Lily Cake


20 min


25 min


16 servings


Pillsbury™ Baking Spray with Flour 1 cup buttermilk*
2 1/2 cups White Lily® Enriched Bleached All Purpose Flour 3/4 cup Crisco® All-Vegetable Shortening
1 1/2 cups sugar OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
1 tsp. baking powder 4 large egg whites
1 tsp. salt 1 tsp. vanilla extract
1/2 tsp. baking soda 1 tsp. almond, lemon, orange or vanilla extract


  1. 1.
    HEAT oven to 350°F.

  2. 2.
    COAT three 8-inch or two 9-inch round pans or one 13 x 9 x 2-inch pan with flour no-stick cooking spray. Line bottom of pans with parchment paper cut to fit. Coat paper with flour no-stick cooking spray.

  3. 3.
    COMBINE flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening; beat two minutes. Add egg whites, vanilla and choice of extract. Beat an additional 2 minutes, scraping sides of bowl as needed. Spread batter evenly into prepared pans. Tap pans on counter several times to remove air bubbles.

  4. 4.
    BAKE 22 to 25 minutes, or until toothpick inserted near center comes out clean.

  5. 5.
    COOL on wire rack 10 minutes before removing from pan. Remove cake and finish cooling on wire rack. (The 13 x 9-inch cake may be cooled and frosted in pan if desired.)

  6. 6.
    FROST as desired.

  7. TIP
    For best results, use room temperature ingredients and measure correctly. For flour, spoon into measuring cup and level using a spatula. There is no need to sift.

  8. TIP
    *Substitute 1 cup milk plus 1 tablespoon lemon juice for buttermilk.