According to Meike, my translator, a “puffer” in Northern Germany would be a “pot cake”, meaning a plain, stirred cake that is baked in a Bundt pan. I guess we would call it a bundt cake. This is quick and easy to make, but better suited for coffee or tea in the afternoon than served as an after dinner desert.

Puffer – Bundt Cake
1 cup butter
1 cup sugar
4 eggs
4 cups cake flour (or 3-1/3 cup all purpose flour)
1 cup milk
2 tsp. baking powder
1 Tbsp. lemon juice
1/2 tsp. cardamom

Cream the butter and sugar. Add eggs and mix well. Add baking powder and spices to the flour. Alternate adding flour mixture and milk. Stir until batter is thoroughly mixed.
Carefully butter and flour the entire interior of a bundt cake pan. Pour batter into the bundt pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean. Take cake out of the oven and let it rest for a few minutes. Turn the cake out onto a wire rack to cool. After cake is completely cool, ice with powdered sugar mixed with a little lemon juice, just enough to turn the sugar into thick, but pourable icing.