german butter pound cake
(5 ratings)
This pound cake is the absolute best I ever made. Absolutely delicious. I never got to powder it with sugar, although it certainly needed none. This will always be my go to pound cake recipe from now on. Make sure you grease and flour your pan extra well. Loved this, and so did the family. It didn't last a day...lol!
(5 ratings)
yield
16 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For german butter pound cake
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6eggs, separated
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1 cbutter, softened
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2 csugar
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1 Tbspgrated lemon peel
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1 tspvanilla extract
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1/2 tspalmond extract
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1 - 1/2 ccups all-purpose flour
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2 tspbaking powder
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1/2 tspsalt
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1/2 tspground cardamom ( i used cinnamon)
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6 Tbsp2% milk
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2 Tbspconfectioners' sugar ( optional )
How To Make german butter pound cake
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1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10 inch tube pan.
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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 the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition.
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3With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter. ( will be very thick).
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4Transfer to prepared pan. Bake at 350 degree F. 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 confectioners' sugar. ( make sure you grease and flour pan well ). I used Crisco.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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