German Butter Pound Cake Recipe

By ezunich

Ingredients

• 6 eggs, separated
• 1 cup butter, softened
• 2 cups sugar
• 1 tbs grated lemon peel
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1-1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 6 tbs 2% milk
• 2 tbs confectioners' sugar

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease 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 50-60 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. Yield: 16 servings.

Editor's Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.