German Butter Pound Cake
By
Cyndi Phillips
@cynphillips
1
The heavenly aroma of this cake brings back treasured memories of my grandmother.
Rating:
☆☆☆☆☆ 0 votes
Serves:
16
Prep:
30 Min
Cook:
50 Min
Method:
Bake
Ingredients
- 6 large
- eggs, separated
- 1 c
- butter softened
- 2 c
- sugar
- 1 Tbsp
- lemon peel, greated
- 1 tsp
- vanilla extract
- 1/2 tsp
- almond extract
- 1 1/2 c
- all purpose flour
- 2 tsp
- baking powder
- 1/2 tsp
- salt
- 1/2 tsp
- ground cardamon
- 6 Tbsp
- milk 2%
- 2 Tbsp
- confectioner sugar
How to Make German Butter Pound Cake
- 1Place egg whites in a large bowl; let stand at room temp 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 flour, baking powder, salt, and cardamom; add to the creamed butter mixture alternately with milk, beating well after each addition.
- 3Beat egg whites on medium speed until soft peaks forms. Fold into batter.
- 4Transfer 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.
- 5NOTE: for easier removal of cake, use solid shortening when greasing the tube pan.
