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Lemon-Sourdough Pound Cake If you asked me to describe the perfect pound cake, this recipe would probably be it. A few of the characteristics that make a true pound cake are: moist with a crispy exterior, slightly denser crumb than a cake yetl light, a nice cracked dome on the top, tender but not too crumbly, and tall. I like a tall pound cake. What is sourdough discard you might wonder and can I make this cake without it. Sourdough discard is the portion of your starter that is removed and discarded before feeding the mother that remains – flour, water and a whole bunch of microorganisms. You can find the recipe for my sourdough starter in my cookbook Cannelle et Vanille. The sourdough starter in this recipe is there for flavor, acidity, and of course flour and water. You will notice that the starter does add some more complexity to the crumb, but it’s not there so much as a leavener. The starter I used here is 120% hydration ratio meaning that for 100 grams of flour, I use 120 grams of water, so if you don’t have starter, you can derive how much flour and water you will need in its place by doing some simple math. But of course, you will need some bacteria in there too, so perhaps use buttermilk or kefir in place of just water. If your starter has a different hydration ratio, do not fret. You may still use it as the difference in water will be small. A few more tips about this recipe: - Use a metal pan. I like to use Pullman loaf pans because they are narrower with tall sides. But any 1-pound loaf pan shall work. You can also bake this in a 9-cup Bundt pan. Avoid glass pans. - Make sure to grease your pan really well as this cake can stick easily. Alternatively, you can line your pan with parchment paper which makes it easier to release, but I like how the exterior really caramelizes in the pan through direct contact to the metal. - The honey gives the cake a crispy and deeply caramelized exterior. Lower your oven rack towards the bottom so the top of the cake doesn’t burn, which can happen due to the honey. - Let the cake cool all the way before releasing from pan. This will allow the crumb to set nicely and not fall apart. - The glaze is optional, but will keep the cake moist plus is another chance to add the lemon flavor one more time. You can also use a powdered sugar glaze, if you prefer. Makes one pound cake For the cake 1 cup (140 g) superfine brown rice flour 1 cup (100 g) almond flour 1/4 cup (30 g) tapioca starch 3/4 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (150 g) sugar 2 tablespoons finely grated lemon zest 2 tablespoons (50 g) honey 3 large eggs 1/2 cup plus 2 tablespoons (200 g) unfed sourdough starter (mine is made with brown rice flour) 1/2 cup (110 g) extra-virgin olive oil, plus more for greasing 1/4 cup (55 g) freshly-squeezed lemon juice For the glaze 1/4 cup (50 g) sugar 1/4 cup (55 g) freshly-squeezed lemon juice 1. Preheat your oven to 350F. Place your oven rack on the lower third half of the oven. Grease your loaf pan with olive oil or pan spray. 2. In a small bowl, stir together the brown rice flour, almond flour, tapioca starch, salt, and baking soda. Make sure to break up any lumps from the almond flour. 3. In a large bowl, rub the sugar and lemon zest together until it smells fragrant and the sugar feels sandy. Whisk in the honey, eggs, sourdough starter, olive oil, and lemon juice until smooth. 4. Add the dry ingredients into the wet and whisk until you have a smooth and pourable batter. Pour into the prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the middle comes out clean. Let the cake cool completely in the pan, then invert onto a platter. 5. Meanwhile, make the glaze by heating the sugar and lemon juice together in a small saucepan over medium heat. Cook until the sugar dissolves, but do not let it boil too long. Immediately, brush the top of the cake with the warm glaze letting it drip over the sides. Slice the cake and serve. Store the cake tightly wrapped in the fridge for up to 3 days.
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