German Butter Pound Cake

Moist, tender pound cake with the flavors of lemon, almond, cardamom and vanilla. This German Butter Pound Cake is easy to make. Sprinkle with sugar or serve with fresh fruit or ice cream.

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german butter pound cake with one piece missing

German Butter Pound Cake

Traditional pound cake. There’s not much better. And this German Butter Pound cake has 3 flavors. Vanilla, cardamom and almond add a richness while lemon gives it a lighter flavor. This cake makes a great coffee cake or a simple evening dessert. You’ll love the tender crumb and moist texture.

Butter Pound Cake Recipe

Historically, pound cakes got their name by having a pound of butter, flour and sugar. There are countless variations of pound cakes today, but one of my favorites have a simple butter flavor. There are 2 sticks of butter in this recipe. Be sure to use 100% pure butter rather than margarine. The butter is what gives this cake its amazing texture!

What ingredient makes a pound cake moist?

The fat content in butter and eggs help keep this cake moist, but the touch of milk also helps this cake stay soft. It calls for just 6 tablespoons which doesn’t seem like much, but it is very important. We normally use 2% milk in this recipe. If you’d like to try a different variation, add buttermilk instead. Buttermilk always tenderizes the crumb in cakes.

A close up of a slice of cake on a plate, with Sugar

How to Make Pound Cake

Here are a few tips to follow when baking this cake:

  • Start with separated room temperature eggs. Set aside the egg whites. You’ll whip those later on and fold them into the batter.
  • Use room temperature butter. The butter shouldn’t be melty…just not hard either.
  • Mix the butter/sugar and the dry ingredients separately. Yes, this step dirties an extra bowl, but it is important!
  • Add the dry ingredients to the butter alternately with the milk. It’s important to add them alternately so you don’t overmix the batter.
  • After the batter is mixed, fold in the frothed egg whites. This help makes the cake soft and fluffy!
  • Be sure to grease and flour the bundt cake pan. Grease generously with shortening for the best results, then dust with flour.
  • Pour the batter into the pan right before baking.
  • This cake takes about 60-70 minutes to bake. Test with a toothpick to make sure it is fully done.
  • Allow the cake to cool in the pan only 10 minutes before turning it out on a cake to cool completely.

What to Serve on Pound Cake

Although this cake is good enough to stand alone and doesn’t need any toppings, there are some fun different options you can try. Here are a few of our favorites:

How to Store Pound Cake

You’ll want to allow this cake to cool completely, then store it in an airtight container at room temperature.

A close up of a piece of cake on a plate, with sugar

Other Pound Cake Recipes

TOOLS TO MAKE THIS CAKE

 

slice of german butter pound cake on a plate
slice of german butter pound cake on a plate

German Butter Pound Cake

4.20 from 15 votes
Moist, tender pound cake with the flavors of lemon, almond, cardamom and vanilla. This German Butter Pound Cake is easy to make. Sprinkle with sugar or serve with fresh fruit or ice cream.
Servings 12
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients
 

  • 6 large 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 milk
  • 2 tablespoons confectioners' sugar

Instructions
 

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease (with shortening) 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 powdered sugar.
  • Store in an airtight container at room temperature.

Video

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 271mg | Potassium: 121mg | Sugar: 35g | Vitamin A: 620IU | Calcium: 56mg | Iron: 0.8mg
Author Julie Clark
Course Dessert
Cuisine American
Calories 331
Keyword bundt cake, butter cake, easy cake recipe, pound cake

Thank you to a special reader who gave us this recipe. You can find a similar one on Taste of Home.

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About Julie Clark

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5 stars
Delicious and very moist pound cake! I only changed one thing. I used lemon extract instead of almond! I Alan used 1 1/2 tablespoons lemon zest! If you like a lemon cake I recommend trying this! Very very good!

Can I use almond milk instead of regular milk?

What kind of butter you use the name of it