Best German Butter Pound Cake Recipes

GERMAN BUTTER POUND CAKE

German Butter Pound Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

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

Steps:

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 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., 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.

Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

GERMAN BUTTER POUND CAKE

German Butter Pound Cake image

This pound cake is the absolute best I ever made. Absolutely delicious. I never got to powder it with sugar, although it certainly needed none. This will always be my go to pound cake recipe from now on. Make sure you grease and flour your pan extra well. Loved this, and so did the family. It didn't last a day...lol!

Provided by Cassie *

Categories Cakes

Time 1h30m

Number Of Ingredients 12

Ingredients

6 eggs, separated
1 c butter, softened
2 c sugar
1 Tbsp grated lemon peel
1 tsp vanilla extract
1/2 tsp almond extract
1 - 1/2 c cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom ( i used cinnamon)
6 Tbsp 2% milk
2 Tbsp confectioners' sugar ( optional )

Steps:

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10 inch tube pan.
2. 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.
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter. ( will be very thick).
4. Transfer to prepared pan. Bake at 350 degree F. 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. ( make sure you grease and flour pan well ). I used Crisco.

GERMAN BUTTER POUND CAKE

German Butter Pound Cake image

The heavenly aroma of this cake brings back treasured memories of my grandmother.

Provided by Cyndi Phillips @cynphillips

Categories Cakes

Number Of Ingredients 12

Ingredients

6 large eggs, separated
1 cup(s) butter softened
2 cup(s) sugar
1 tablespoon(s) lemon peel, greated
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
1 1/2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground cardamon
6 tablespoon(s) milk 2%
2 tablespoon(s) confectioner sugar

Steps:

Place egg whites in a large bowl; let stand at room temp for 30 minutes. Generously grease and flour a 10 inch 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 flour, baking powder, salt, and cardamom; add to the creamed butter mixture alternately with milk, beating well after each addition.
Beat egg whites on medium speed until soft peaks forms. Fold into batter.
Transfer to prepared pan. Bake at 350 for 50 to 60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioner sugar.
NOTE: for easier removal of cake, use solid shortening when greasing the tube pan.