German Butter Pound Cake

By calypan

Ingredients

• 6 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 2% milk
• 2 tablespoons confectioners' sugar

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.