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Sourdough Pound Cake Recipe
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.
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Course:
Cake Recipes
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
15
minutes
minutes
Total Time:
1
hour
hour
25
minutes
minutes
Servings:
12
servings
Calories:
434
kcal
Author:
Jenni - The Gingered Whisk
Equipment
U-Taste 10 Piece Measuring Cups and Spoons Set
Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Rachael Ray Yum-o! Bakeware Oven Lovin' Nonstick Loaf Pan, 9-Inch by 5-Inch Steel Pan
Ingredients
Pound
Cake:
2
cups
all purpose flour
1 ½
teaspoons
baking soda
½
teaspoon
salt
1 ½
cups
granulated sugar
1
cup
unsalted butter
room temperature
3
eggs
2
teaspoons
vanilla extract
1
cup
sourdough discard
100% hydration
1
cup
sour cream
Glaze:
1
cup
powdered sugar
2
Tablesooons milk
2
teaspoons
vanilla extract
Instructions
Preheat oven to 300 F.
Grease a loaf pan and set aside. (I used baker’s joy spray with the flour in it).
In a large bowl, sift together the flour, salt, and baking soda. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs, one at a time, mixing in between each addition.
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!
Mix in half of the flour mixture (1 cup), mixing until just combined.
Mix in ½ cup of sour cream, mixing until just combined.
Add the remainder of the flour mixture (about 1 cup) and stir until just combined.
Mix in the remainder of the sour cream ( ½ cup) until just combined.
Pour into the prepared baking pan and smooth the top.
Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 20 minutes, and then gently remove from the pan.
Cool the rest of the way.
To glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of milk and 2 teaspoons of vanilla. Pour over the top of the cooled cake.
Notes
Make sure you use a loaf pan that is 9"x5"x2 1/2". If your loaf pan is smaller, only fill your pan 2/3 of the way full.
Nutrition
Serving:
1
g
|
Calories:
434
kcal
|
Carbohydrates:
55
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
102
mg
|
Sodium:
315
mg
|
Fiber:
1
g
|
Sugar:
35
g