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German Butter Pound Cake

 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


  • 6 eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
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.