Sourdough Lemon Pound Cake
Sourdough Lemon Pound Cake
Course: DessertCuisine: AmericanDifficulty: Easy6
servings15
minutes50
minutes320
kcal1
hour5
minutesBrighten your day with a slice of Sourdough Lemon Pound Cake. This tangy and moist cake combines the unique flavors of sourdough and zesty lemon for a refreshing twist on a classic. Perfect for a light dessert or a sweet treat with your afternoon tea!
Ingredients
1 cup sourdough starter (fed or unfed)
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Directions
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream Butter and Sugar: In a bowl, beat the butter and granulated sugar until light and fluffy.
- Add Eggs and Lemon: Mix in eggs one at a time. Stir in the lemon zest, fresh lemon juice, and a splash of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients.
- Mix Sourdough: Stir in the sourdough starter until just combined.
- Bake: Transfer the batter to the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center emerges clean.
- Let It Cool and Transfer: Let the cake sit in the pan for 10 minutes before moving it to a wire rack to cool thoroughly.
Yes, you can use whole wheat flour for a denser texture, but it may affect the cake’s lightness
Store the cake in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
Absolutely! Seal the cooled cake snugly in plastic wrap and store it in the freezer for up to 1 months. Thaw before serving.
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