Pennsylvania Dutch Pound Cake
Ingredients1 h 35 m servings 334 cals
- 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.
Per Serving: 334 calories; 13.2 g fat; 49.9 g carbohydrates; 4.4 g protein; 83 mg cholesterol; 127 mg sodium. Full nutrition
ReviewsRead all reviews 5
I too grew up eating this cake, and this recipe took me right back to my childhood. It was quite yummy and lots of fun to make! Thanks for sharing :) I know it says that it tastes better wi...
This recipe is amazing. I made a few minor changes which reflect what was available in my kitchen: I used Vanilla soy milk instead of milk, replaced the lemon juice with Key lime juice and baked...
This is the recipe I grew up with and this was the first time I've made it myself. I find this recipe lighter than other poundcakes - not as dense, buttery, or sweet. Reminds me of a sugar coo...