German Butter Pound Cake
By
Cyndi Phillips
@cynphillips
1
☆☆☆☆☆ 0 votes0
Ingredients
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6 largeeggs, separated
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1 cbutter softened
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2 csugar
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1 Tbsplemon peel, greated
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1 tspvanilla extract
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1/2 tspalmond extract
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1 1/2 call purpose flour
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2 tspbaking powder
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1/2 tspsalt
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1/2 tspground cardamon
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6 Tbspmilk 2%
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2 Tbspconfectioner sugar
How to Make German Butter Pound Cake
- Place egg whites in a large bowl; let stand at room temp for 30 minutes. Generously grease and flour a 10 inch tube pan.
- In 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 flour, baking powder, salt, and cardamom; add to the creamed butter mixture alternately with milk, beating well after each addition.
- Beat egg whites on medium speed until soft peaks forms. Fold into batter.
- Transfer to prepared pan. Bake at 350 for 50 to 60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioner sugar.
- NOTE: for easier removal of cake, use solid shortening when greasing the tube pan.