Use room-temperature butter and eggs for a smooth, high-rise batter.

Cream the butter and sugar for at least 4–5 minutes for a fluffy texture.

Do not open the oven during the first 45 minutes—this prevents sinking.

Let the cake cool before removing so the crunch layer stays intact.

Use buttermilk for maximum richness and moisture.

Store in an airtight container to keep the crunch fresh.

Conclusion (short)

This Mile-High Louisiana Crunch Pound Cake is tall, moist, buttery, and topped with an irresistible sweet crunch—an unforgettable dessert that everyone will love.

If you want, I can also create a PDF, a printable recipe card, or a bakery-style version.