Sourdough Pound Cake is a rich, buttery, and incredibly moist dessert that transforms simple sourdough discard into a soft, tender loaf with a delicate crumb. This classic-style cake has a light golden crust and a melt-in-your-mouth texture, making it perfect for breakfast treats, afternoon coffee, or elegant dessert platters. The subtle tang from the sourdough adds depth of flavor while keeping the cake soft for days.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk or buttermilk
- 2 tsp vanilla extract
Preparation Steps
Step 1: Prepare oven and pan
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Step 2: Cream butter and sugar
In a large bowl, beat softened butter and sugar until pale, fluffy, and creamy. This step helps create a light texture.
Step 3: Add eggs and vanilla
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 4: Combine dry ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Step 5: Mix batter
Add dry ingredients alternately with sourdough discard and milk. Mix gently until just combined to avoid dense cake.
Step 6: Bake
Pour batter into prepared pan and smooth top. Bake 50–60 minutes or until a toothpick inserted in center comes out clean.
Step 7: Cool and slice
Let cake cool in pan 15 minutes, then transfer to rack to cool completely before slicing.
Variations
- Add lemon zest or orange zest for fresh citrus flavor.
- Fold in chocolate chips for dessert-style pound cake.
- Swirl cinnamon sugar mixture through batter for cozy twist.
- Add sliced strawberries or blueberries for spring version.
- Top with simple vanilla glaze for bakery finish.
- Replace vanilla with almond extract for elegant flavor.
Cooking Notes
- Room temperature ingredients ensure smoother batter and even baking.
- Do not overmix once flour is added to keep cake tender.
- Slight sourdough tang becomes milder after baking.
- If top browns too fast, tent loosely with foil near end.
- Cake continues cooking slightly while cooling in pan.
- Using buttermilk gives softer crumb and richer taste.
Serving Suggestions
- Serve warm slices with butter or honey drizzle.
- Pair with fresh berries and whipped cream for dessert plates.
- Toast leftover slices lightly for breakfast treat.
- Dust with powdered sugar for simple presentation.
- Serve alongside coffee, tea, or cold milk.
- Cut into cubes for brunch buffet platters.
Tips
- Feed starter earlier if discard is extremely sour.
- Weigh flour for accurate soft texture.
- Let cake rest overnight for best flavor development.
- Use metal loaf pan for more even baking.
- Wrap tightly to keep moisture for several days.
- Freeze sliced portions for quick sweet snacks.
Prep Time / Bake Time / Total Time
Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes
Nutritional Info (Approx.)
Calories: 310 per slice
Carbohydrates: 34g
Protein: 5g
Fat: 16g
Sugar: 20g
FAQs
Can I use active sourdough starter instead of discard?
Yes, but flavor will be milder and texture slightly lighter.
Why is my pound cake dense?
Overmixing batter or adding too much flour can cause this.
How do I store sourdough pound cake?
Keep covered at room temperature up to 3 days or refrigerate longer.
Can I freeze it?
Yes, wrap slices tightly and freeze up to 2 months.
Can I add glaze?
Absolutely, simple powdered sugar glaze works beautifully.
Conclusion
Sourdough Pound Cake is the perfect way to turn leftover starter into a soft, buttery loaf with bakery-style richness. Simple ingredients, comforting flavor, and versatile serving options make this recipe a must-bake for sourdough lovers.