I’m so glad I recieve to talk about this unique pound cake recipe along with you all.
I discovered it within the latest edition of Taste of Home magazine and without a doubt, it’s a keeper. It had been a recipe passed lower from the German Granny.
One of my favorite buddies increased in Germany. She loves and misses lots of German foods, then when I encounter something which’s German, and Yes, it’s something she loves, it’s a smart choice for me personally.
She isn’t one for birthday cakes packed with icing, or anything too very sweet, but pound cake&....she loves pound cake. She also offers big passion for crisps and occasional cakes however that’s another publish.
I needed to create a dessert for that Super Bowl party we'd at the outset of the month and that i thought this cake could be perfect. Portable for screaming football watchers to seize and go.
This cake am scrumptious and thus moist. All of us loved it. Actually the entire cake went! The entire factor. I saved one little piece in my Mother, after she ate it she known as me to inform me just how it had been. &"Which was the very best pound cake I ever endured&".
She might be right.
The hint of lemon gave it simply a little brightness and also the almond and vanilla flavoring together pulled it altogether.
The recipe stated to sprinkle it with confectioners sugar, I didn’t have time for you to prior to being gobbled up.
This is my go-to pound cake recipe in the future. I view it slathered in bananas and cream this summer time.
German Butter Pound Cake
slightly adapted from the 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 flavoring
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 inside a large bowl let stand at 70 degrees for half an hour. Generously grease and flour a ten-in. tube pan.
Inside a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, individually, beating well after each addition. Beat in lemon peel and extracts. In another bowl, mix the flour, baking powder & salt increase 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-an hour or until a toothpick placed in center arrives clean. Awesome in pan for ten minutes before removing to some wire rack to awesome. Sprinkle with confectioners’ sugar. Yield: 16 servings.
