The only leavening in this poundcake is the air you beat into the eggs so make sure to beat well and fold carefully. Poundcake, or Sandkuchen in German, is especially good fresh and homemade, but you can use it as the basis for many desserts. The cake is fairly easy to make, too, and has a great, lemony flavor.
Makes one loaf cake, about 12 servings.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 12 pieces
- 5 large eggs
- 1 1/4 c. sugar (250 g.)
- Mark from 1/2 vanilla bean
- 1 tsp. lemon zest
- 1/4 tsp. salt
- 3/4 c. potato starch (125 g.)
- 1 c. flour (125 g.)
- 12 T. unsalted butter (170 g.)
Butter and flour a loaf pan or a narrow, "Königskuchen" pan (about 30 cm in length).
Preheat oven to 360°F (190°C).
Mix the eggs, sugar, vanilla mark, lemon zest and salt in the top of a double boiler. Mix on low speed with a hand mixer until well combined.
Place it over simmering water and whisk or beat on low speed with a hand mixer until the temperature of the mixture is about 98°F or 36°C (body temperature).
Remove from heat and continue to beat on low to medium speed until the mixture cools back down to room temperature (about 75°F or 25°C). This will take about 5 - 10 minutes. The mixture will be thick and light yellow in color.
Sift the starch and flour over the batter and fold in gently.
Melt the butter and pour the warm, not hot, liquid over the batter and gently incorporate.
Pour the batter into the prepared pan. Bake for 20 to 30 minutes without opening the door, or the cake might fall.
Bake a further 25 to 40 minutes (baking time depends on real oven temperature and elevation above sea level), until a temperature probe registers at least 180°F and the top is golden brown.
Cool for a few minutes in the form, then remove the cake to a rack and cool completely.