Historical pound cake recipes were simple: 1 pound of butter, 1 pound of flour, 1 pound of sugar, 1 pound of eggs plus a bit of aromatic flavoring like vanilla or lemon. (That formula, by the way, makes two loaf cakes.)
This German version strays from that formula in that it doesn't use equal parts of each ingredient and includes a bit of cornstarch and baking powder. The vanilla and lemon juice give the cake a nice subtle flavor while the cornstarch and baking powder give the crumb lightness. But don't be mistaken; even with the additional lift, this loaf cake is rich and dense — perfect for serving with coffee or tea.
My apologies to the originator of this recipe — when I scribbled it onto a piece of paper three years ago, I failed to note its source.
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