Best Pennsylvania Dutch Pound Cake Recipes

PENNSYLVANIA DUTCH POUND CAKE

Steps:

• 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.

PENNSYLVANIA DUTCH POUND CAKE

Steps:

• Cream sugar and butter. Add egg yolks, one at a time and beat until light and fluffy. Sift together flour and baking powder. In small amounts, add dry ingredients with sugar/butter mixture, alternating with milk. Add vanilla and lemon juice. Beat egg whites until stiff and fold into mixture. Bake in 10 inch angel food cake pan which has been greased and floured. Bake 1 hour and 15 minutes at 350 degrees. Cool in cake pan about 10 minutes. Then place on wire rack top side up.