german butter pound cake
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 day...lol!
prep time
30 Min
cook time
1 Hr
method
---
yield
16 serving(s)
Ingredients
- 6 - eggs, separated
- 1 cup butter, softened
- 2 cups sugar
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 - 1/2 cups cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom ( i used cinnamon)
- 6 tablespoons 2% milk
- 2 tablespoons confectioners' sugar ( optional )
How To Make german butter pound cake
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Step 1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10 inch tube pan.
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Step 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.
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Step 3With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter. ( will be very thick).
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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