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.
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.
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:
- A sprinkling of powdered sugar.
- A powdered sugar glaze.
- A dollop of whipped cream.
- Macerated strawberries…use it like a base to strawberry shortcake!
- Ice cream
- Raspberry Sauce
- Strawberry Topping
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.
Other Pound Cake Recipes
- Sour Cream Pound Cake
- Rum Soaked Pound Cake
- Bourbon Cake
- Easy Rum Cake
- Five Flavor Pound Cake
- Cranberry Pound Cake
TOOLS TO MAKE THIS CAKE
- KitchenAid Stand Mixer: The best mixer for frothing eggs and mixing cakes!
- Beater Blade with Scraper: The best invention ever!
- Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
- Nordic Ware Vintage Star Bundt Cake Pan: One of my favorite bundt pans! It’s beautiful.
German Butter Pound Cake
- 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
- 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.
Thank you to a special reader who gave us this recipe. You can find a similar one on Taste of Home.