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German Butter Pound Cake

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

16 ServingsPrep: 30 min. Bake: 1 hour

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

Directions

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 60-70 minutes or until

2 of 2

German Butter Pound Cake (continued)

Directions (continued)

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.

Nutrition 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.