Pot cake

Pot cake

Grandma’s juicy pot cake – so delicious!  In this recipe we will show you how you can quickly and easily prepare the classic yourself.


250 g soft butter
250g sugar
2 packs of vanilla sugar (8 g each)
1 pinch of salt
4 eggs (size M; room temperature)
500 g flour (Type 405)
1 pack of baking powder (16 g each)
2 tsp lemon zest
100 ml milk (1.5% fat)
1 tbsp powdered sugar

some butter for the mold
2 tbsp breadcrumbs


1. For the pot cake, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Rub a Bundt cake tin (Ø 24cm) with butter and sprinkle with breadcrumbs.

2. Mix butter with sugar, vanilla sugar and salt in the food processor or with a hand mixer until creamy.  Add eggs little by little and stir in at the highest level.

3. Mix the flour, baking powder and lemon zest, stir into the mixture alternately with the milk and beat until fluffy, about 2 minutes.

4. Pour the dough into the mold, spread it out with a large spoon and bake in the preheated oven for about 45 minutes.  After baking, let cool on a wire rack.

5. Remove the pot cake from the mold, turn it out onto a cake plate, sprinkle with powdered sugar and enjoy cut into 16 pieces.  Enjoy your meal!


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