If you're on the hunt for a delightful dessert that combines the tangy brightness of lemon with the comforting texture of sourdough, look no further! Our Lemon Sourdough Pound Cake is not just another cake; it's a culinary masterpiece that will leave your taste buds dancing. Imagine slicing into a moist, zesty loaf that perfectly balances sweetness and acidity, making it an irresistible treat for any occasion. Whether you're hosting a brunch or simply indulging in a quiet afternoon at home, this recipe is sure to impress. Ready to elevate your baking game? Let's dive into the delicious world of Lemon Sourdough Pound Cake!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup sourdough starter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate the sourdough starter, lemon juice, and lemon zest into the mixture. Mix until well combined.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.
Tips
- Sourdough Starter: Make sure your sourdough starter is active and bubbly for the best flavor and texture. If it’s been stored in the fridge, feed it a day before you plan to bake to ensure it's at peak performance.
- Room Temperature Ingredients: For a smoother batter, allow your eggs and butter to come to room temperature before mixing. This helps them blend more easily and creates a lighter cake.
- Zest and Juice: Fresh lemon juice and zest will give your cake the most vibrant flavor. Avoid bottled lemon juice, as it can be less potent and alter the taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. Insert a toothpick into the center; if it comes out clean or with a few crumbs, your cake is done.
- Cooling Time: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart and ensures a beautiful presentation.
- Serving Suggestions: For an extra touch, dust your cooled cake with powdered sugar or drizzle a simple lemon glaze over the top. It adds a lovely finish and enhances the citrus flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
