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Oma's Sandkuchen: Legendary German Pound Cake Recipe

My legendary pound cake recipe, aka Sandkuchen, is this one. My Oma made it, my Mutti made it, and now I make it! It's my quick cake recipe for emergencies. 

Sandkuchen, literally translated as Sand Cake, is also one of the great holiday baking recipes to have. Why? Because it's such a treat!

Ingredients:

• 1 cup (227 grams) unsalted butter, room temperature
• 1 cup  (200 grams) granulated sugar
• 4 large eggs
• 1 teaspoon (5 milliliters) vanilla extract
• ¾ cup (96 grams) cornstarch
• ½ tsp (3 grams) salt
• 1¼ cups (163 grams) all-purpose flour
• 1 teaspoon  (4 grams) baking powder
• 1 teaspoon (2 grams) grated lemon zest
• 2 teaspoons (5 grams) powdered sugar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease and flour an 8x4x2-inch loaf pan. Set aside.
2. In a large bowl, cream together the butter and granulated sugar. Add the eggs, beating well after each one, until the mixture is light in color and fluffy. Add the vanilla.
3. Mix together the cornstarch, salt, flour, and baking powder in another bowl. Stir into the butter mixture along with the lemon zest.
4. Pour the batter into the loaf pan, smoothing the top.
5. Bake for 1 hour, or until wooden pick inserted in the center comes out clean.
6. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from pan and let cool.
7. Just before serving, put the powdered sugar into a sieve and tap over the cake to dust.

Notes/Hints:

•  Use just vanilla (omitting the lemon peel), or use almond extract (my favorite). Or, try rum instead (a traditional choice). 
• It is often just sprinkled with icing sugar before serving. 
  
• Use the juice of the lemon you zested to make a lemon icing by mixing a cup of powdered sugar with just enough lemon juice to get a nice pouring consistency. Pour over cake and let sit until it hardens.
• Coat with a chocolate glaze as a treat. 

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Updated December 3, 2025