German Pound Cake with Lemon and Vanilla Recipe

Instructions

1. Step 1

   Butter and flour a loaf pan or a narrow, Königskuchen pan (about 30 cm in length, about 11.8 inches).

2. Step 2

   Heat oven to 360°F/190°C.

3. Step 3

   Combine 5 large room-temperature the eggs, sugar, vanilla seeds from 1/2 vanilla bean, 1 teaspoon lemon zest and 1/4 teaspoon salt in the top of a double boiler. Mix on low speed with a hand mixer until well combined.

4. Step 4

   Place the top of the double boiler on the bottom half filled with simmering water and whisk or beat on low speed with a hand mixer until the temperature of the mixture is about 98°F/36°C (body temperature).

5. Step 5

   Remove from heat and continue to beat on low to medium speed until the mixture cools back down to room temperature (about 75°F/25°C). This will take about 5 to 10 minutes. The mixture will be thick and light yellow in color.

6. Step 6

   Sift the 3/4 cup/125 grams potato starch and 1 cup/125 grams all-purpose flour over the batter and fold in gently.

7. Step 7

   Melt the 12 tablespoons/170 grams unsalted butter and pour the warm, not hot, liquid over the batter and gently incorporate.

8. Step 8

   Pour the batter into the prepared pan. Bake for 20 to 30 minutes without opening the door or the cake might fall.

9. Step 9

   Bake a further 25 to 40 minutes (baking time depends on real oven temperature and elevation above sea level), until a temperature probe registers at least 180°F and the top is golden brown.

10. Step 10

    Cool for a few minutes in the form, then remove the cake to a rack and cool completely.

11. Step 11

    Usually, Sandkuchen is sprinkled with a little confectioners' sugar. This cake can be served in slices and leftovers can be cubed and used in a trifle or as a base for strawberry shortcake .