german butter pound cake
The heavenly aroma of this cake brings back treasured memories of my grandmother.
No Image
prep time
30 Min
cook time
50 Min
method
Bake
yield
16 serving(s)
Ingredients
- 6 large eggs, separated
- 1 cup butter softened
- 2 cups sugar
- 1 tablespoon lemon peel, greated
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamon
- 6 tablespoons milk 2%
- 2 tablespoons confectioner sugar
How To Make german butter pound cake
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Step 1Place egg whites in a large bowl; let stand at room temp 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 flour, baking powder, salt, and cardamom; add to the creamed butter mixture alternately with milk, beating well after each addition.
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Step 3Beat egg whites on medium speed until soft peaks forms. Fold into batter.
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Step 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.
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Step 5NOTE: for easier removal of cake, use solid shortening when greasing the tube pan.
- 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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