Name: Sandkuchen, or German pound cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: German
Ingredients: 2 sticks (1 cup) unsalted 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

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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)

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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24 ratings

January 22, 2020

by AngiesWeb.com

Cuisine German

Category Cake and Torte Desserts Germany Northern Europe Recipes

Ingredients

2 sticks (1 cup) unsalted 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

Persons

Serving Size

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 hour, 10 minutes

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

Instructions

Spray or brush a 9”x 5” rectangle baking pan with oil or butter. Heat the oven to 350 F.
Melt 2 sticks butter, then let cool. Mix the butter with a hand mixer until it turns white and very creamy, about 3 minutes.
Add the sugar and continue mixing 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 45 to 50 minutes at 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

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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)

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: