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German Butter Pound Cake


16 servings. For easier removal of cake use solid shortening when greasing fluted or plain tube pan.

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  • 6 eggs, separated yolks & whites
  • 1 c butter, softened
  • 2 c sugar
  • 1 T grated lemon peel
  • 1 t vanilla extract
  • 1/2 t almond extract
  • 1 1/2 c all purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 t ground cardamom
  • 6 T 2% milk
  • 2 T confectioner's sugar



Step 1

Place egg whites in lg bowl; let stand at room temperature for 30 min. Generously grease & flour 10 in tube pan.

In lg bowl cream butter & sugar until light & fluffy. Add egg yolks 1 at a time beating well after each addition. Beat in lemon peel & extracts. In another bowl mix flour, baking powder, salt & cardamom; add to the creamed mixture alternatively with milk beating well after each addition.

With clean beaters, beat egg whites on med speed until soft peaks form. Fold into batter. Transfer to prepared pan. Bake at 350 for 50-60 min until toothpick inserted in center comes out clean. Cool in pan for 10 min before removing to wire rack to cool. Sprinkle with confectioner's sugar.

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