Sand Cake Fine and Juicy

5 from 8 votes
Prep Time 15 minutes
Cook Time 50 minutes
Rest Time 1 hour
Total Time 2 hours 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 14 kcal


  • 200 g Butter
  • 110 g Powdered sugar
  • 3 Eggs
  • 130 g Starch
  • 100 g Flour
  • 1 tsp Baking powder
  • 40 Milk
  • 1,5 tbsp Lemon juice


  • Grease a small loaf pan (approx. 20 cm) and dust with flour. Preheat the oven to 175 degrees top and bottom heat
  • Beat the softened butter with the sugar for a few minutes until lightly frothy. Add eggs one at a time and stir well each time. Mix flour with starch and baking powder. Alternate with the milk briefly but strongly add to the egg mixture. Use enough milk that the dough falls from the spoon with difficulty.
  • Pour the dough into the mold, smooth it out and bake for about 50 minutes. Make a chopstick test. After about 30 minutes of baking, score the cake in the middle lengthways with a sharp knife.
  • Comments If you like, you can refine the sand cake with spices such as vanilla or cinnamon, or add raisins, chocolate chips, apple cubes, etc. to the milk. You can also replace the milk with rum. For a lemon sand cake, replace even more milk with lemon juice and add lemon zest.


Serving: 100gCalories: 14kcalCarbohydrates: 1.4gProtein: 0.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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