Sourdough Lemon Pound Cake
Nothing is easier than a sourdough lemon pound cake. Add optional glaze for a sweet and tangy dessert option you can store in the freezer.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup packed brown sugar
- ½ cup butter softened
- 2 large eggs
- ½ cup sourdough starter
- ¾ cup lemon juice
- Zest from 3-4 lemons
- ½ cup maple syrup
- 1 cup sour cream or yogurt
- 1 tablespoon vanilla extract
Glaze:
- ¼ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Cake:
- Grease 9x5-inch baking pan and preheat oven to 350°F if baking immediately.
- In a large bowl mix dry ingredients: flour, baking soda, baking powder, salt.
- In another bowl, whisk or mix together brown sugar and butter until fluffy.
- Add eggs one at a time to mix, then maple syrup, sourdough starter, lemon juice and zest, vanilla, and sour cream.
- Add the wet to the dry and fold in until just incorporated.
- If you are wanting to ferment batter, cover with plastic wrap and refrigerate for several hours or overnight.
- Pour into prepared pan and bake for approximately 60 minutes, testing with a toothpick at 50 minutes to see if comes out clean.
- Set aside to cool for an hour or longer.
Glaze:
- Whisk lemon juice and sugar together.
- Drizzle over loaf.
- Enjoy immediately or let set in refrigerator and slice up once cooled.
Notes
- I recommend freezing loaf without glaze and only adding it when ready to serve.
Nutrition
Calories: 272kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 59mgSodium: 401mgPotassium: 115mgFiber: 1gSugar: 16gVitamin A: 396IUVitamin C: 7mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!