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Best Pound Cake Recipe ~ Sandkuchen

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White square plate with a piece of German Sandkuchen, a type of pound cake, dusted with powdered sugar, served with coffee

My best 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!

But since it's so good, it also finds it's way into my quick cake recipes collection.  Good and quick. Good because it's tastes so rich and moist. 

Kaffeeklatsch Trivia with a cup of coffee and steam rising

  • Traditionally, a pound cake is made with equal weights of flour, sugar, butter, and eggs. 
  • There are many variations in many countries that have similar recipes that have evolved over time to include various weights 
  • Germany's Eischwerkuchen ("egg weight cake") would be closest to a traditional pound cake
  • Sandkuchen (sand cake) while not a true pound cake (equal weight ingredients) has a similar texture.

Best Pound Cake Recipe: Sandkuchen


  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla
  • ¾ cup cornstarch
  • 1¼ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp grated lemon rind
  • powdered sugar


  • Preheat oven to 375° F.
  • Prepare a 3" X 10" loaf baking pan by greasing and flouring it.
  • In a large bowl, cream together butter and sugar.
  • Add eggs, beating well after each one. Continue beating until light in colour and fluffy. Add vanilla.
  • Mix together cornstarch, flour, and baking powder. Stir into butter mixture. Add lemon rind and stir.
  • Pour batter into greased and floured loaf pan, smoothing top.
  • Bake for 1 hour or until wooden toothpick poked into centre comes out clean.
  • Place pan on wire rack and let cake cool in pan for 10 minutes.
  • Invert pan to remove cake and let cool on wire rack.

Make Sandkuchen a bit different ...

A piece of German Pound Cake iced with a plain white icing served on a square cake plateHere I've iced the finished cake with lemon icing. Just take some icing sugar and use enough lemon juice (preferably freshly squeezed) to make a nice, not-too-liquid icing.
  • Play around with the flavorings in dough of this best pound cake recipe and create your own variation.
  • 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.
  • Many times, I'll coat it with a chocolate glaze as a treat.
  • Use a loaf pan, well greased and floured. Ideally, using a narrow and long loaf pan (about 3"x 10") will give you a traditional looking Sandkuchen.

Because of its high butter content, this Sandkuchen is very moist and keeps well ... although there's seldom much left over when I serve it.

It tastes absolutely WUNDERBAR!

Slices of German Sandkuchen dusted with powdered sugar

Some more German Cakes

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