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 a One Acre Vintage Homestead original recipe.
- 4 sticks butter, softened
- 2 cups white sugar
- 8 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)
- Cream softened butter and sugar.
- Add all eggs and vanilla until mixed through.
- Next add cornstarch, flour, baking powder, and lemon rinds and mix again.
- 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.
- Grease a 10 inch angel food cake pan and pour batter in pan.
- Bake at 375 degrees for 1 hour or until toothpick comes out clean.
- Keep baked cake pan on wire rack to cool for about 10-15 minutes and then remove cake from pan.
- Dust with powdered sugar and enjoy.
- Total cost is $5.95 for a large German pound cake or $0.25 per serving.