Posted by: marthabernie | February 27, 2017

GERMAN BUTTER POUND CAKE

This is an old recipe that came from Germany right after WWII.  It makes a large bundt style pound cake and uses CARDAMOM (not cinnamon).

GERMAN BUTTER POUND CAKE

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 cardomom

6 tablespoons 2% milk

2 tablespoons powdered sugar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Generously grease and flour a 10 inch tube pan.  Cream butter and sugar until light and fluffy.  Add eggs 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 degrees F for 50 to 60 minutes or until a tester comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool.  Sprinkle with powdered sugar.

NOTE: For easier removal of cake, use solid shortening when greasing a fluted or plain tube or bundt pan.

ENJOY!


Responses

  1. Great recipe! Thanks for sharing! =)

    Like


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