German Butter Pound Cake
TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
YIELD: 16 servings.
Cardamom and lemon zest mix with almond and vanilla flavors to add zip to a classic butter pound cake. —Kristine Chayes, Smithtown, New York
Ingredients
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6 large eggs, separated
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1 cup butter, softened
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2 cups sugar
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1 tablespoon grated lemon zest
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cardamom
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6 tablespoons 2% milk
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2 tablespoons confectioners' sugar
Directions
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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.
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2.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest 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.
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3.
With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter.
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4.
Transfer to prepared pan. Bake at 350° for 60-70 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.
Nutrition Facts
1 piece: 275 calories, 13g fat (8g saturated fat), 110mg cholesterol, 234mg sodium, 35g carbohydrate (27g sugars, 0 fiber), 4g protein.
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