German Butter Pound Cake

Total Time

Prep: 40 min. Bake: 1 hour + cooling

Makes

16 servings

Updated: Mar. 30, 2023
Cardamom and lemon zest mix with almond and vanilla flavors to add zip to a classic butter pound cake. —Kristine Chayes, Smithtown, New York
German Butter Pound Cake Recipe photo by Taste of Home

Ingredients

  • 6 large eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tablespoon grated lemon zest
  • 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

  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.
  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.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter.
  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.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

1 piece: 275 calories, 13g fat (8g saturated fat), 110mg cholesterol, 234mg sodium, 35g carbohydrate (27g sugars, 0 fiber), 4g protein.