Sourdough Pound Cake
the gingered whisk
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“
Sourdough Pound cake is a dense and sweet cake that is a perfect use of sourdough starter discard! Serve with fresh fruit and whipped cream for a great cake recipe.
”
- The Gingered Whisk
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Key Ingredient
Sourdough Discard
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Pound Cake:
– all purpose flour – baking soda – salt – granulated sugar – unsalted butter, room temperature – eggs – vanilla extract – sourdough discard, 100% hydration – sour cream
Glaze:
– powdered sugar – milk – vanilla extract
Ingredients
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MEASUREMENTS!
Sourdough Pound Cake Recipe
Yield
12 Servings
Prep Time
10 Minutes
Total Time
1 Hour 25 Minutes
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1.
Preheat oven to 300 F.
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2.
Grease a loaf pan and set aside. (I used baker’s joy spray with the flour in it).
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3.
In a large bowl, sift together the flour, salt, and baking soda. Set aside.
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4.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
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5.
Add in the eggs, one at a time, mixing in between each addition.
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6.
Add in the vanilla and starter and stir to combine. It will look like the batter breaks, but it will be ok in the end!
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7.
Mix in half of the flour mixture (1 cup), mixing until just combined.
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8.
Mix in ½ cup of sour cream, mixing until just combined.
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9.
Add the remainder of the flour mixture (about 1 cup) and stir until just combined.
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10.
Mix in the remainder of the sour cream ( ½ cup) until just combined.
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11.
Pour into the prepared baking pan and smooth the top.
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12.
Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
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13.
Allow to cool in the pan for 20 minutes, and then gently remove from the pan.
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14.
Cool the rest of the way.
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Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Pound Cake!
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Enjoy!
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