German Butter Pound Cake
By
Cyndi Phillips
@cynphillips
1
The heavenly aroma of this cake brings back treasured memories of my grandmother.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
16
Prep:
30 Min
Cook:
50 Min
Method:
Bake
Ingredients
-
6 largeeggs, separated
-
1 cbutter softened
-
2 csugar
-
1 Tbsplemon peel, greated
-
1 tspvanilla extract
-
1/2 tspalmond extract
-
1 1/2 call purpose flour
-
2 tspbaking powder
-
1/2 tspsalt
-
1/2 tspground cardamon
-
6 Tbspmilk 2%
-
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.
