Thursday, February 21, 2013

German Butter Pound Cake

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German Butter Pound Cake cut

I'm so glad I get to share this amazing pound cake recipe with you all.

I found it in the latest edition of Taste of Home magazine and let me tell you, it's a keeper. It was a recipe passed down from a German Grandma.

One of my best friends grew up in Germany. She loves and misses a lot of German foods, so when I come across something that's German, and I know it's something she loves, it's a no brainer for me.

She isn't one for birthday cakes loaded with icing, or anything too very sweet, but pound cake....she loves pound cake. She also has big love for crisps and coffee cakes but that's another post.

I wanted to make a dessert for the Super Bowl party we had at the beginning of the month and I thought this cake would be perfect. Portable for screaming football watchers to grab and go.

German Butter Pound Cake 1

This cake was so delicious and so moist. We all loved it. In fact the whole cake went! The whole thing. I saved one little piece for my Mom, and after she ate it she called me to tell me how good it was. "That was the best pound cake I ever had".

She may be right.

The hint of lemon gave it just a touch of brightness and the almond and vanilla extract together pulled it all together.

The recipe said to sprinkle it with confectioners sugar, I didn't even have time to before it was gobbled up.

This will be my go-to pound cake recipe from now on. I see it slathered in strawberries and cream this summer.

German Butter Pound Cake
slightly adapted from a recipe at Taste of Home
6 eggs, separated
1 cup butter, softened (2 sticks)
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
6 tablespoons 2% milk
Confectioners' sugar for dusting

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; 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 50-60 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.

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