Citrus Rum Pound Cake (German Sandkuchen)

Makes the Perfect Pound or Coffee Cake: German Lemon Orange Sandkuchen. So easy to make, it just needs 25 minutes of your time.

butter, very soft (175 g)
1 lemon
1 orange
sugar (175 g)
1 pkg vanilla sugar
pure orange flavouring
ground almonds (50 g)
4 eggs
1 dash kosher salt
all-purpose flour, unbleached (200 g)
cornstarch (50 g)
1 tsp. baking powder
9 Tbsp. lemon juice, freshly squeezed
5 Tbsp. orange juice, freshly squeezed
2 Tbsp. white rum or rum flavouring
confectioners' sugar (150 g)

Decoration:
thin lemon rind strips
lemon slices
mint leaves

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a loaf form 10" (content for 2 L), dust with all-purpose flour, unbleached or layer with parchment paper.

Grate lemon peel fine for making zest.

Warm butter so it's almost liquid. Combine with sugar, vanilla sugar and salt and mix until bubbly.

Add lemon zest and orange flavouring, then eggs one after the other. Mix well until you get a creamy dough.

Combine all-purpose flour, unbleached with starch and baking powder. Mix well. Add to the dough.

Add 2 Tbsp. lemon and orange juice and rum.

Fill in the dough. Bake in a preheated oven for about 50 minutes. Cover cake after 30 minutes with parchment paper.

Drizzle on top of cake 3 Tbsp. of each orange and lemon juice. Let cool off a bit. Release from form and let cool off.

Mix confectioners' sugar with 4 Tbsp. lemon juice for the glaze. Spread glaze evenly over the cake and let dry. Dust with confectioners' sugar.