Vanilla Pound Cake (Sandkuchen)

Ingredients

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• 200 g (1 cup) butter softened, at room temperature
• 200 g (1 cup) granulated sugar
• 1 vanilla bean seeds scraped out; or 2 tsp vanilla extract
• 1 pinch salt
• 4 eggs large, at room temperature
• 125 g (1 cup) all-purpose flour
• 125 g (1 cup) cornstarch
• 1 tsp baking powder level
• 3 tbsp milk
• 1 tbsp butter softened, for the pan
• 1 tbsp all-purpose flour for dusting the pan
• 1 tbsp confectioners' sugar for dusting

Method

1. Preheat the oven to 350 °F (170 °C) conventional or 300 °F (150 °C) convection, with the rack in the lower third. Grease a 10-inch (25 cm) loaf pan with the softened butter, dust it with the flour and tap out the excess.
2. Beat the butter, sugar, vanilla seeds and salt with a hand mixer for at least 5 minutes, until the mixture is pale, creamy and clearly increased in volume.
3. Add the eggs one at a time and beat each one for about 1 minute before adding the next. The mixture should stay smooth and not curdle.
4. Sift the flour, cornstarch and baking powder together and stir them in two additions, alternating with the milk, on the lowest speed just until no flour streaks remain.
5. Pour the batter into the pan and smooth the top. Bake for about 60 minutes, until the top is golden and a wooden skewer inserted in the middle comes out clean. If it gets too dark after 40 minutes, cover loosely with foil.
6. Let the cake rest in the pan for 10 minutes, turn it out onto a cooling rack and cool completely, about 60 minutes. Dust with the confectioners' sugar and cut into 12 slices.

Tip: If the mixture curdles after adding an egg, stir in a tablespoon of the measured flour; it binds the liquid again. Eggs at room temperature usually prevent this.

Tip: For the classic crack down the middle, cut the cake lengthwise about 1/2 inch (1 cm) deep with a knife after 15 minutes of baking.