Simple Sourdough Lemon Pound Cake From Scratch
This sourdough lemon pound cake is for you if you’re looking for an easy wholesome cake recipe. This lemon cake made with sourdough is cherished in our home and I hope it will be in yours as well!
Ingredients
Pound Cake
- 1/2 cup sourdough starter (fed or discard)
- 1 Tbsp Lemon zest
- 3 Tbsp Lemon juice
- 1/2 cup Butter (room temperature)
- 2 Tbsp sour cream
- 2 Eggs (room temperature)
- 1 cup Cane Sugar
- 1 tsp Pure Vanilla
- 1 1/2 cup All-Purpose Flour
Glaze
- 1/2 cup Powdered sugar
- 2 Tbsp Lemon juice
Instructions
Step 1: Prepare & Preheat
- Prepare a loaf pan with a light greasing of butter then dust with flour and tap the pan upside down to remove excess. Or place parchment paper inside instead.
- Preheat oven to 350 degrees Fahrenheit.
Step 2: Make Batter
- In a mixing bowl, cream together butter and cane sugar with an electric mixer on low speed until fluffy (1 minute)
- Add eggs one at a time, mixing on low speed until evenly combined.
- Add in sourdough starter, sour cream, lemon juice, and vanilla. Mix until smoothly combined on medium-low speed.
- Then on medium speed, add flour. Mix just to combine, don’t over mix.
- With a spatula or spoon, stir in lemon zest gently just until combined.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
Step 3: Bake
- Pour batter into prepared loaf pan and bake for 60-65 mins (toothpick comes out clean in center) (don’t open the door during baking).
Step 4: Cool & Glaze
- Once baked, let cool in loaf pan for 10 mins on a wire rack (do not remove from pan before this).
- While the cake is cooling, whisk together powdered sugar and lemon juice glaze until combined in a small bowl.
- Once cake is cooled, gently transfer out pan and onto a plate. Drizzle glaze over top and enjoy!