Pennsylvania Dutch Pound Cake recipe
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Ingredients
- 1 cup butter 1 (16 ounce) package confectioners' sugar 4 egg yolks 2 teaspoons lemon juice 1 teaspoon vanilla extract 1 cup milk 3 cups cake flour 1 teaspoon baking powder 4 egg whites
Nutrition Info
- 333.7 caloriescarbohydrate: 49.9 gcholesterol: 82.9 mgfat: 13.2 gfiber: 0.5 gprotein: 4.4 gsaturatedFat: 7.9 gservingSize: -sodium: 127.2 mgsugar: 28.4 gtransFat: : -unsaturatedFat: : -
Directions Pennsylvania Dutch Pound Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon juice and vanilla. Beat in the flour mixture alternately with the milk.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.