Sourdough Pound Cake

Tony has replied...

I don't remember the exact recipe. I just followed a traditional pound cake recipe and put a small amount of very active starter in the mix and let it sit at room temperature for 1-2 hours before baking. Be careful not to use too much. You're only after the sour taste. You don't want your pound cake to have bread-like crumb.

Tony's method of adding a small amount of active starter to a regular Pound Cake mix is so simple. Recipes like this are a great way to use your excess starter.

We got really excited about the idea of a Sourdough Pound Cake and went searching. 

Here is recipe with a lemon twist from Rock Farmer, Rebecca Rockefeller:

Sourdough Lemon Cake

1 cup of sourdough starter ready for a feeding (meaning starter that’s been resting for 12 hours at room temp, bubbling and active, and now it’s ready to be divided and fed)
1 1/4 cup milk, any kind (I used fresh almond milk) or the same amount of citrus juice
2 1/2 cups all-purpose flour
1 1/2 cups rapadura or granulated sweetener of your choice
1 cup oil or melted butter (I used 1/2 cup olive oil and 1/2 cup unsalted butter)
2 teaspoons pure vanilla extract
2 teaspoons natural lemon extract
1 1/2 teaspoons natural orange extract
1 teaspoon sea salt, finely ground
1 1/2 teaspoons baking soda
1/2 cup eggs : 2 large grocery store eggs or 3 eggs if you’re using the slightly smaller ones my backyard hens lay
fresh zest from 1 lemon

METHOD:

1. Combine the sourdough starter, milk or juice, and flour in a large bowl, stirring everything gently but firmly to mix it all into a relatively smooth mass. Cover the bowl with a kitchen towel and set it aside to rest. If you’re in a rush, set it in a warm place for at least two hours; if you’re planning ahead, do this just before you go to bed, set it aside in a cool spot, and make time to finish the cake the next morning.

2. Once your starter-milk-flour mixture is bubbling and looking lively, it’s time for the next step: Preheat your oven to 350 F and grease or line with parchment at 9″x13″ pan.

3. In a clean bowl, blend sugar, oil/butter, extracts, salt, and baking soda together. You can do this by hand with a whisk or spoon, or use an electric hand mixer.

4. Add the eggs one at a time, mixing well after each addition to create a smooth batter.

5. Stir in the fresh zest – Do this part by hand with a spoon, as the zest will just wrap itself around the beaters on an electric hand mixer.

6. Now it’s time to gently stir the sugar and oil mixture into the starter mixture. At first, this will look like a culinary train wreck. Keep at it and eventually the two will become one. Gentle strokes of a spoon and persistence will make for a lovely smooth batter.

7. Pour the finished batter into the prepared pan and bake at 350 F for about 45 minutes, or until the center springs back under a light touch from your finger and a toothpick inserted into the center comes out clean.

8. Set the hot cake on a wire rack and spoon the Lemon Rose Glaze over it while it’s still hot. It will stay fresh for a few days in the pan, covered and kept at room temperature.

Lemon Rose Glaze 

1 1/2 cups powdered sugar
at least 1/4 cup fresh lemon juice
rosewater to taste

1. Measure the powdered sugar into a small bowl.

2. Add 2 Tablespoons of lemon juice and stir well. Drizzle additional lemon juice in as needed to form a smooth icing that pours easily from the edge of tipped spoon.

3. Add rosewater to taste. I like about 2 teaspoons in my icing, but you can use less or more.
Add more powdered sugar if your icing is too runny (or you can just wait a few minutes to let evaporation take care of that for you). Add more juice/rosewater if it’s not runny enough.

4. Pour over a hot cake for a glaze that soaks into the top inch-or-so of cake, leaving a crisp crust of translucent glaze on top.

SOURCE: https://rockfarmer.me/2013/06/13/lemon-rose-sourdough-cake/