Pound Cake (Eischwerkuchen) – Oma’s Classic German Butter Cake

The Story Behind Oma’s Pound Cake

There are cakes that remind you of Sunday afternoons, the smell of warm butter, and the laughter echoing from Oma’s kitchen. This Eischwerkuchen is one of them. Its name literally means “egg-weight cake,” because the entire recipe starts with weighing the eggs, shells and all, and then using that exact weight for the butter, sugar, and flour.

This Eischwerkuchen, also known as Pound Cake, is one of them.

The secret to a perfect Pound Cake is in the method Oma used.

Each slice of Pound Cake brings back memories of family gatherings.

Oma swore by this method because it made the cake foolproof. Whether the eggs came fresh from the farm or straight from the fridge, the balance of fat, sweetness, and flour was always perfect. My little brother’s favourite job was to weigh the eggs, and he took his role so seriously that Oma said she never baked a single Eischwerkuchen without him.

This recipe is simplicity at its best: no complicated techniques, no fancy equipment. Just honest ingredients and a bit of patience, the kind of baking that makes the house smell like comfort itself.

This classic Pound Cake recipe is perfect for any occasion.

Making a Pound Cake allows for many delightful variations.

Pound Cake (Eischwerkuchen)

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A light, buttery German Eischwerkuchen — the classic “weigh-it-yourself” pound cake made with equal parts eggs, butter, sugar, and flour. Fluffy on the inside, golden on the outside, and perfect with coffee or fresh fruit. Oma’s timeless recipe with a few secret variations for extra flavour.

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Prep Time 15 minutes mins

Backing 45 minutes mins

Total Time 1 hour hr

Servings: 1 28cm form

Course: Traditional Cakes & Tortes

Cuisine: German

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Ingredients Method Notes

Ingredients

  

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• 3 eggs weigh them with shells on
• The same weight of soft butter sugar, and flour as the eggs
• 1 pinch of salt
• ½ tsp ground vanilla or vanilla extract

Method

 

Weigh the ingredients:

1. Weigh the 3 eggs with their shells. Then measure out the same weight of butter, sugar, and flour. Preheat the oven to 200 °C (392 °F).

Make the batter:

1. Separate the eggs. Beat the egg yolks with sugar and a pinch of salt until pale and creamy. Continue mixing and add the butter, then the flour, and finally the vanilla. Mix until a smooth batter forms.

Whip the egg whites:

1. Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter using a spatula.

Prepare and bake:

1. Grease a baking tin and dust with flour. Pour in the batter.
2. Bake at 180 °C (Fan 160 °C / Gas 3) for 15 minutes, then reduce the temperature to 160 °C (Fan 140 °C) and bake for another 25 minutes.

Rest and cool:

1. Turn off the oven and leave the cake inside with the door slightly open for 5 minutes. Then turn the cake onto a wire rack and let it cool completely before slicing.

Notes

Oma’s Secret Tips

• • Replace one-third of the flour with ground almonds or hazelnuts.
  • Add 2–3 tbsp of rum or brandy instead of vanilla.
  • Stir in 100 g of melted dark chocolate (cooled) into the yolk mixture before adding the flour for a richer version.

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Ingredients with a Secret Twist

Whether served plain or garnished, a Pound Cake is always a hit.

Dusting a Pound Cake with cinnamon sugar adds a festive touch.

At its heart, Eischwerkuchen is pure and simple: butter, sugar, eggs, and flour, a pinch of salt, and a hint of vanilla. But Oma always liked to surprise us. Some days she replaced a third of the flour with ground almonds or hazelnuts for a nutty note. Other times she poured in a little rum or brandy instead of vanilla for a grown-up touch. And on special occasions, she stirred melted dark chocolate into the batter, creating a version that could easily pass for dessert in a fancy café.

Those small changes turned one humble cake into endless variations, and that’s exactly what makes this recipe so timeless.

For a unique twist, try adding fruit to your Pound Cake.

Serving Ideas

This cake is as versatile as it is delicious. Serve it plain with coffee for an everyday treat, or dress it up with whipped cream and fresh strawberries for guests. It also makes a lovely base for layered desserts. A slice topped with lemon curd or raspberry compote turns into something truly special.

In conclusion, this traditional Pound Cake recipe is a must-try.

For a winter version, dust it with cinnamon sugar and serve with a cup of mulled wine. Or try Oma’s chocolate variation and add a drizzle of melted dark chocolate on top once it cools.

Oma’s Secret Tips

💡 Never rush the folding. The airy whites are what give this cake its soft, delicate crumb.
💡 Replace one-third of the flour with ground almonds or hazelnuts for a richer taste.
💡 Add 2–3 tablespoons of rum or brandy instead of vanilla for an aromatic twist.
💡 Stir 100 g of melted dark chocolate into the yolk mixture for a luxurious version.

Why You’ll Love It

This Eischwerkuchen is the definition of classic German baking: measured, balanced, and comforting. It’s the kind of recipe you’ll remember without even looking at the card, a few simple steps that never fail. And once you’ve baked it a few times, you’ll start to add your own touches too, just like Oma did.

Because in the end, that’s what her kitchen was all about: tradition, laughter, and a slice of something sweet.