Pennsylvania Dutch Pound Cake
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter2 tsps
Lemon Juice1 tsp
Vanilla Extract1 cup
Milk3 cups
Cake Flour1 tsp
Baking PowderDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10 inch tube pan
3
Sift together the flour and baking powder
4
Set aside
5
In a large bowl, cream together the butter and sugar until light and fluffy
6
Beat in the yolks one at a time, then stir in the lemon juice and vanilla
7
Beat in the flour mixture alternately with the milk
8
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form
9
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain
10
Pour batter into prepared pan
11
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean
12
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely