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Pennsylvania Dutch Pound Cake

Pennsylvania Dutch Pound Cake

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Christine

Christine

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

BETH H
6

BETH H

6/21/2003

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 without frosting, but I used a recipe for buttercream icing submitted by Sharon Gerstman and it was a wonderful combination!!

P.Pedd.
3

P.Pedd.

4/24/2006

Did not care for at all.

fidgetblogs
3

fidgetblogs

1/14/2006

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 it in a jelly roll style pan to lessen the cooking time. Mine took about 20 to 25 minutes and oh goodness, it's excellent! It has the texture of the cream cheese poundcake I make with out the extra fat. We ate it as dessert with sugared strawberries and whipped cream spooned over the top and have been attacking it plain since. The flavor is exactly like a perfectly smooth and soft sugar cookie.

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