- 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
- 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 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.
Reviews for German Butter Pound Cake
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Help?! The first time I made this cake I used my fluted bundt pan and it turned out perfect. I made it exactly as written and did not substitute any ingredients. I did not fold in ? of the egg whites first as one reviewer suggested, but simply folded them all in at once, gently. It was absolutely delicious and became my all-time favorite cake. Today I made it again, and the only thing I did differently was to use my 10-inch tube pan instead of my bundt pan. It fell! I too am no baking beginner and am a loss as to what happened. I followed the recipe just as carefully as I did the first time. Does anybody have any other clues or suggestions? I would love to hear and learn more from Kristine Chayes about her recipe!
PS-Since writing this review, I found this comment online on another site: "Shiny metals WILL reduce the temperature of the cake (signficantly) as the radiant heat from the oven is reflected. A cake cooked in a glass or dark tin will cook 20% faster than one in a shiny tin." My tube pan is very shiny, and my bundt pan is very dark. I'm inclined to think the pan was my problem today. Perhaps this tip will help others.
PPS-Today (several days later) I made the recipe again, this time using my dark bundt cake pan like I did the first time. It turned out perfect! I'm convinced that the shiny metal pan was the reason it fell the other day. I believe the recipe should be adjusted by its author to state a different baking time and/or temp for a shiny tube pan vs. a dark metal bundt pan.
I have made this cake many times and has never fell on me. First make sure use unsalted cream butter and leave out to room temp. or if cold put in microwave for 20 to 30 seconds to soften. Always leave the egg whites out to room temp. I whip the butter ,sugar till fluffy, add yolks one at a time like the recipe says to. I use 2 tsp. of vanilla paste.instead almond. Make sure you fold 1/3 of egg whites in batter and then the rest, fold gently or your whites will fall and the cake will not rise right. I cook mine on 350 oven at 50 or 55 minutes. Let cool 10 minutes and loosen edges of pan.
The lemon and cardamom are great together. This will go on my list of go-to cakes!
Made cake 3rd x, fell. Added a little baking soda this x. Any suggestions...I bake cakes from scratch regularly and sell them, so I'm no beginner.
Made cake twice, first x lower rack and cake fell, second x upper rack didn't fall as much. I bake and sell cakes so, appearance counts, I may add a bit of baking soda next time and maybe it will not fall at all.
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