German Pound Cake with Lemon and Vanilla Recipe
German Sandkuchen is a rich pound cake recipe that is delicious on its own or as the base for other desserts like layer cakes, trifles, and shortcakes.
- Serves: 12 persons
- 5large eggs (room-temperature)
- 1 ¼cups/250 grams sugar
- ½vanilla bean (seeds)
- 1teaspoon zest (lemon)
- ¼teaspoon salt
- ¾cup/125 grams starch (potato, not potato flour)
- 1cup/125 grams flour (all-purpose)
- 12tablespoons/170 grams butter (unsalted)
Step 1Butter and flour a loaf pan or a narrow, Königskuchen pan (about 30 cm in length, about 11.8 inches).
Step 2Heat oven to 360°F/190°C.
Step 3Combine 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.
Step 4Place 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).
Step 5Remove 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.
Step 6Sift the 3/4 cup/125 grams potato starch and 1 cup/125 grams all-purpose flour over the batter and fold in gently.
Step 7Melt the 12 tablespoons/170 grams unsalted butter and pour the warm, not hot, liquid over the batter and gently incorporate.
Step 8Pour the batter into the prepared pan. Bake for 20 to 30 minutes without opening the door or the cake might fall.
Step 9Bake 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.
Step 10Cool for a few minutes in the form, then remove the cake to a rack and cool completely.
Step 11Usually, 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 .