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Pennsylvania Dutch Pound Cake

SUBMITTED BY: Christine

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

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PREP TIME	20 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 35 Min
Original recipe yield 1 - 10 inch tube pan

SERVINGS

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Servings
USMETRIC

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.

Reviewed on Jun. 21, 2003 by BETH H

I too grew up eating this cake, and this recipe took me right back to my childhood. It was... MORE

Reviewed on Jan. 15, 2003 by MOELASSES

This is the recipe I grew up with and this was the first time I've made it myself. I find... MORE

Reviewed on Apr. 24, 2006 by P.Pedd.

Did not care for at all. MORE

Reviewed on Jan. 14, 2006 by SPATULACITY

This recipe is amazing. I made a few minor changes which reflect what was available in my... MORE

Reviewed on May 7, 2005 by Breeze

Very nice. This is not sweet enough to suit our tastes, however. This does taste somewhat like... MORE