German Gold Poundcake
A rich, moist German Gold Poundcake featuring a buttery crumb and delicate vanilla flavor, perfect for dessert or teatime indulgence, suitable for gatherings and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 10-inch Bundt pan or two 9 x 5-inch loaf pans.
- In a large bowl, measure sugar and softened butter; beat with a mixer at high speed until light and fluffy.
- Add flour, milk, egg yolks, baking powder, vanilla extract, and salt; beat at low speed until well mixed, scraping the bowl with a rubber spatula as needed.
- Increase to high speed and beat for 4 minutes, occasionally scraping the bowl.
- Pour batter into prepared pan(s).
- Bake in the Bundt pan for 1 hour or in loaf pans for 45 to 50 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on the rack.
- Optional: Ice the cake if desired.
Tips & Substitutions
For best results, ensure your butter is softened to room temperature before creaming with sugar. You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. If you need to use fewer egg yolks, consider adding a whole egg instead for moisture. Remember to scrape the bowl frequently for a uniform batter.
Serving Suggestions
This German Gold Poundcake is delightful on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. It also pairs beautifully with Espresso Orange Blanc Mange for a sophisticated dessert duo. For a festive touch, drizzle a simple icing over the top or serve it with a side of vanilla ice cream.
Storage & Reheating
Store any leftover poundcake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in a freezer bag, keeping them for up to three months. To reheat, simply thaw overnight in the refrigerator and warm in a microwave or oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of German Gold Poundcake contains roughly 480 calories, with 6g protein, 63g carbohydrates, and 4g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of calcium and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter in this recipe?
While you can use margarine, it may alter the texture and flavor of the cake. Butter provides a richer taste and a better crumb. If you must use margarine, select one that has a high fat content for optimal results.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is ready. Keep in mind that baking times may vary based on your oven and the type of pan used.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or opening the oven door too early. Ensure you mix just until combined and avoid peeking at the cake until the minimum baking time has passed. If this happens, you can still enjoy the cake; simply slice it and serve with toppings to mask the appearance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).