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German Butter Pound Cake

Ingredients 

  • 6 large 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 all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 6 tablespoons milk
  • 2 tablespoons confectioners’ sugar

Instructions 

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease (with shortening) and flour a 10-in. 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 the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition.
  • With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter.
  • Transfer to prepared pan.
  • Bake at 350° 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 powdered sugar.
  • Store in an airtight container at room temperature.

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