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Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake. — Kristine M. Chayes, Smithtown, New York
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Nutritional Facts 1 piece equals 275 calories, 13 g fat (8 g saturated fat), 110 mg cholesterol, 234 mg sodium, 35 g carbohydrate, trace fiber, 4 g protein.
Originally published as German Butter Pound Cake in Taste of Home February/March 2013
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Reviewed on Mar. 30, 2013 by peachcat52
I made this cake two times and each time it fell. Taste excellent but very unhappy with it falling.
Reviewed on Mar. 25, 2013 by turnergettings
This was very easy and really good
Reviewed on Mar. 05, 2013 by juszme5
Mine fell what happened? So many products wasted
Reviewed on Feb. 24, 2013 by rustedgold1
Really flavorful and moist! I took others advice about making sure you grease and flour pan extra generously. Thanks for the heads up!
Reviewed on Feb. 16, 2013 by yoyo1198
I made this cake exactly as the recipe instructed. It is delicious!!! I don't have a stand mixer and my hand-held was useless for the batter so my arm got a good workout. Guess that's how it was done back in WWII time, though. The cake was difficult to get out of the pan. I had to let it get completely cool and then had to use a flexible silicone spatula to coax it loose. But the finished product and the awesome taste made it all well worthwhile. Next time I'll add extra shortening before the flour to the pan. And there definitely will be a next time.
Reviewed on Feb. 15, 2013 by Aquarelle
Yes, grease and flour the hell out of your pan, and let the cake cool completely before you try to remove it from the pan. Run a butter knife around the edges first if need be. I made this for my daughter to take to her German class party, so only got a taste of the crumbs, but it tasted good and was nice and moist and somewhat dense, therefore easy to slice. I will definitely keep this cake in mind when I need to bring a dessert to a party. I love the lemon-cardamom combination, and the cake is so nicely flavored that it needs nothing more than the dusting of powdered sugar on top.
Reviewed on Feb. 07, 2013 by svogel816
This was a great recipe. The only difference I made was that I didn't put any of the lemon. The cardamom is wonderful and subtle.
Reviewed on Feb. 04, 2013 by grandma karyn
this was excelent I did not have any cardamon, so I used cinnamon. everyone loved it. A keeper
Reviewed on Feb. 03, 2013 by slvrscren
Let me first state that I think this was a delicious pound cake. Then I will finish up with it stuck to my pan and fell apart. I think it needs to sit a little longer than 10 minutes. I was disappointed because this was being taken to a function and I had to scramble and make something else. The taste, however, is awesome, and it doesn't matter that it's in 4 pieces. Still eats the same! If I made this again, I would not separate the whites and just do like all the other pound cakes and add in the whole egg together. Less light, yes, but that is what a pound cake is, heavier than normal.
Reviewed on Jan. 26, 2013 by Paula802
Try cooling the cake as you would an angle food cake, upside down...much better less dense.
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