German Pound Cake (Sandkuchen)
📜 Collection: GC | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic German Pound Cake, or Sandkuchen, featuring a rich, buttery flavor and a fine, sandy crumb perfumed with vanilla sugar and cardamom. This traditional treat bakes into a golden loaf with a tender texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | 15 mins | 1 loaf cake |
🔪 Key Equipment
- Loaf pan
- Large bowl
- Separate bowl
- Electric mixer
- Wire rack
- Toothpick
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ Pound (2 sticks) | Butter | softened |
| 1 ½ Cups | Sugar | See Note |
| 1 Package | Vanilla Sugar | or 2 tsp vanilla extract |
| 3 | Eggs | large |
| 2 ½ Cups | Flour | See Note, all-purpose |
| 1 Package (4 tsp) | Baking Powder | None |
| 1 teaspoon | Cardamom | ground |
| ⅔ Cup | Milk | None |
Instructions
Step 1: Prep and Cream
- Preheat your oven to 350°F. Grease and flour a standard loaf pan.
- In a large bowl, cream the ½ pound (2 sticks) butter, softened with the 1 ½ cups sugar and 1 package vanilla sugar with an electric mixer until light and fluffy.
- Beat in the 3 eggs one at a time, mixing well after each addition.
Step 2: Combine and Bake
- In a separate bowl, whisk together the 2 ½ cups flour, 1 package baking powder, and 1 teaspoon ground cardamom.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the ⅔ cup 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 and the top is golden brown and fragrant.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days.
Original Recipe Scan
