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Pennsylvania Dutch Pound Cake

"A rich pound cake made with confectioners' sugar. Tastes best without frosting!"
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Ingredients

1 h 35 m servings 334 cals
Original recipe yields 16 servings (1 - 10 inch tube pan)

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts


Per Serving: 334 calories; 13.2 g fat; 49.9 g carbohydrates; 4.4 g protein; 83 mg cholesterol; 127 mg sodium. Full nutrition

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Reviews

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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...

Did not care for at all.

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...

Very nice. This is not sweet enough to suit our tastes, however. This does taste somewhat like a sugar cookie in a cake. It is very light. I could not taste any lemon or butter. I doubt I will m...