German Pound Cake Recipe Called Sandkuchen

This is such a great recipe, just like I remembered when I would go to Bamberg, Germany for the many summer vacations. My Oma would bake this pound cake and serve it during breakfasts and tea time. It is moist in the middle with a crispy edge. Add mini chocolate chips for a different variety.

The large difference between this German pound cake recipe and the American variety is that this recipe is made with cornstarch. The cornstarch gives the cake such a different texture then the “normal” pound cakes.


  • 4 sticks butter softened...[$4.00]
  • 2 cups white sugar ...[$0.58]
  • 8 large eggs ...[$1.84]
  • 2 tsp. vanilla extract ...[$1.40]
  • 1-1/2 cup cornstarch ...[$0.66]
  • 2-1/2 cup all purpose flour ...[$0.58]
  • 2 tsp. baking powder ...[$0.08]
  • 1 tsp. dry lemon rind or 2 tsp. fresh ...[$0.10]
  • 1 cup mini chocolate chips optional
  • 1/8 cup powdered sugar for dusting...[$0.11]


  1. Cream softened butter and sugar. Add all eggs and vanilla until mixed through.
  2. Next add cornstarch, flour, baking powder, and lemon rinds and mix again.
  3. Fold in chocolate chips if you are adding them to the cake. The batter is very heavy so the chips will not fall to the bottom of the cake.
  4. .........................

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