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
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 (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
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
Nutrition information
6-8
Serving Size:
1 slice
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Click on picture for the French Lemon Cake recipe
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