A classic German Pound Cake, or Sandkuchen, with a rich, buttery flavor and a fine, sandy crumb. This version is beautifully perfumed with vanilla sugar and aromatic cardamom.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Pound (2 sticks) | Butter, softened |
| 1 ½ Cups | Sugar (See Note) |
| 1 Package | Vanilla Sugar (or 2 tsp vanilla extract) |
| 3 | Eggs |
| 2 ½ Cups | Flour (See Note) |
| 1 Package (4 tsp) | Baking Powder |
| 1 teaspoon | Ground Cardamom |
| ⅔ Cup | Milk |
Instructions
- Preheat your oven to 350°F. Grease and flour a standard loaf pan.
- In a large bowl, cream the softened butter with the sugar and vanilla sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and cardamom.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Note
The original recipe card is a “baker’s recipe” and omits specific measurements for sugar and flour. Standard amounts have been added to create a complete, reliable recipe based on the other ingredients listed.
