Pound Cake (Eischwerkuchen)
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.
Servings 1 28cm form
Ingredients
- 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
Instructions
Weigh the ingredients:
- 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:
- 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:
- 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:
- Grease a baking tin and dust with flour. Pour in the batter.
- 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:
- 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.