Sourdough Pound Cake

the gingered whisk

“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

Key Ingredient

Sourdough Discard

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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Sourdough Pound Cake Recipe

Yield

12 Servings

Prep Time

10 Minutes

Total Time

1 Hour 25 Minutes

1. Preheat oven to 300 F.

Instructions:

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.

Instructions:

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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