Sandkuchen, a German Pound Cake

Sandkuchen, as the name says, is a dry version compared to the American pound cake. It’s made with lots of butter and eggs, although the butter can be replaced with oil to make it moist. Another recipe you might like is my French lemon cake (Cake au Citron)

The most popular Gugelhupf form can be ordered here:

Can be covered with powdered sugar or a sugar glaze

For this recipe I used two rectangular cake pans. You can order them on Amazon. I like to wrap and freeze one loaf for guests later.

You could use a round pound cake form like these ones below:

Sandkuchen, or German pound cake

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2 ratings

Angie with AngiesWeb

Category: Cake

Cuisine: German

Prep Time: 20 minutes

Cook Time: 50 minutes

This is a dry version of cake. If you like it moist, you could replace the butter with vegetable oil, about 1 cup.

Ingredients

• 2 sticks butter
• 1 cup sugar
• 1 tsp vanilla extract
• 5 eggs
• 1 cup white flour
• 1 cup corn starch
• 1 tsp baking powder
• 1 cup confectioner sugar

Instructions

• Spray a 9”x 5” rectangle baking pan. Heat the oven to 350 F.
• Melt 2 sticks butter, then let cool. Mix the butter until it turns white and very creamy, about 3 minutes.
• Add the sugar and mix about a minute.
• One by one drop in the egg while mixing, then the vanilla extract. Slowly add the flour combined with corn starch and baking powder.
• Drop dough into the prepared pound cake pans.
• Bake for about 45 to 50 minutes on 350 F until the internal temperature is at least 207 F, or do a toothpick test.

Notes

Let cool, then cover with confectioner sugar or sugar glaze

Nutrition information

6-8

Serving Size: 1 slice

5.0

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Click on picture for the French Lemon Cake recipe