German Pound Cake

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.

The picture above does have 1/2 cup of mini chocolate chips. It needed much more so that is why the recipe has 1 cup stated.

This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies.

Ingredients

• 4 sticks butter softened
• 2 cups white sugar
• 8 large eggs
• 2 tsp. vanilla extract
• 1-1/2 cup cornstarch
• 2-1/2 cup all purpose flour
• 2 tsp. baking powder
• 1 tsp. dry lemon rind or 2 tsp. fresh
• 1 cup mini chocolate chips optional
• 1/8 cup powdered sugar optional for dusting

Instructions

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. ....................................

for full recipes please see : www.oneacrevintagehome.com

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