lemon-sourdough pound cake (vegan)

1st March 2021

Another delicious recipe by Aran Goyoaga and shared in her newsletter. I adapted it slightly by making it vegan; replaced the 3 eggs with ground flaxseed, added baking powder, used maple syrup instead of honey and reduced the glaze by half. 

I have recently entered into the world of sourdough bread and every Monday I make a loaf of sourdough to bake the following day, so this recipe was perfect to use any leftover starter and use up the lemons which are hanging heavy from the trees in the garden. 

The sourdough starter does add more complexity to the crumb. I use a 1:1 ratio, meaning equal amounts of flour and water. Aran uses more liquid in her starter, 120% hydration ratio meaning 100g flour to 120g water the difference is small and does not affect the end result.

If you don’t have a starter, add an extra ½ cup/70g rice flour, and ⅓ cup/80g of water/buttermilk, and increase the baking powder to 1 ½ teaspoon.

Scroll down for the blueberry variation.

To save time, soak the flaxseed first, then grate the zest and prepare the other ingredients giving the flax the time it needs to thicken.

lemon-pound sourdough cake

Preparation 15 minutes

Baking 45 – 55 minutes

Makes one pound cake (11 x 25cm loaf pan)

ingredients

3 Tbsp/22g ground flaxseed + ½ cup/100g hot water (allow to sit for 10 mins as below)

¾ cup/150g light brown sugar

2 Tbsp finely grated lemon zest (zest from 3 lemons), plus more for garnishing

2 Tbsp/50g maple syrup (this gives a crisp caramelized exterior)

½ cup + 2 Tbsp/200g bubbling and ready to go sourdough starter

½ cup/110g extra virgin olive oil or neutral-tasting oil

¼ cup/55g lemon juice (1 very juicy lemon)

1 cup/140g brown rice flour

1 cup/100g almond flour

¼ cup/30g tapioca starch (or arrowroot powder)

¾ tsp fine rock salt

¾ tsp baking soda

1 tsp baking powder

glaze

2 Tbsp/25g light brown sugar

2 Tbsp/27g lemon juice (½ of a very juicy lemon)

preparation

1. Preheat your oven to 180C/350F. Generously grease your loaf pan.

2. Into a large bowl add the flax with water and allow to sit for 10 minutes, then add sugar, zest, maple syrup, sourdough starter, oil and lemon juice – whisk until smooth.

3. In a small bowl measure out the brown rice flour, almond flour, tapioca starch, salt, baking soda and powder. 

4. Add the dry ingredients to the wet and whisk until smooth. Pour into the prepared pan and bake for 45 – 55 minutes (my oven took 55 minutes.) Bake until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely in the pan, then invert onto a platter.

5. Meanwhile, make the glaze by gently heating the sugar and lemon juice together in a small pan until the sugar dissolves – don’t heat for too long. Immediately brush the top of the cake allowing it to drip over the sides. Generously garnish the top with lemon zest (I like to use a combination of lime, lemon and orange.)  

note

  •  Use a metal pan, as suggested and grease it well. Alternately, you can line it with baking paper which makes it easier to lift out of the pan, but note that the exterior won’t caramelize, as it won’t be in direct contact with the metal.
  • Important! Let the cake cool completely. This will allow the crumb to set nicely and not fall apart.

variation with blueberries

  • Fold in 1 cup/125g blueberries into the batter.

(Always toss the blueberries in cornstarch or tapioca flour before adding them to your batter. This will stop them from sinking to the bottom.)

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