Pennsylvania Dutch Pound Cake Recipe -

Pennsylvania Dutch Pound Cake

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  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 More Reviews

Jun 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!!

Apr 24, 2006

Did not care for at all.


5 Ratings

Jan 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.

Jan 15, 2003

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 cookie in cake form and kids love it. Makes very good strawberry shortcake, otherwise I'll just dust with powered sugar.

May 07, 2005

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 make again, but if you are in the market for a light, somewhat bland, not that sweet pound cake then this is perfect. I can imagine that this would be great with sugared fruit, etc. as a topping. By the way, I baked this in a bundt pan for 70 minutes and the edges had already started to burn a tad.


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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