German Butter Pound Cake

Cassie *


This pound cake is the absolute best I ever made. Absolutely delicious. I never got to powder it with sugar, although it certainly needed none.

This will always be my go to pound cake recipe from now on.

Make sure you grease and flour your pan extra well. Loved this, and so did the family. It didn't last a!

★★★★★ 5 votes
30 Min
1 Hr


eggs, separated
1 c
butter, softened
2 c
1 Tbsp
grated lemon peel
1 tsp
vanilla extract
1/2 tsp
almond extract
1 - 1/2 c
cups all-purpose flour
2 tsp
baking powder
1/2 tsp
1/2 tsp
ground cardamom ( i used cinnamon)
6 Tbsp
2% milk
2 Tbsp
confectioners' sugar ( optional )


1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10 inch tube pan.
2In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition.
3With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter. ( will be very thick).
4Transfer to prepared pan. Bake at 350 degree F. for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar. ( make sure you grease and flour pan well ). I used Crisco.

About German Butter Pound Cake

Course/Dish: Cakes
Recipe For: The Best Pound Cake
Hashtags: #butter, #pound