Sourdough Pound Cake
This sourdough pound cake recipe is the perfect way to use up your sourdough starter discard. It’s quick to mix, bakes up moist and tender, and makes a delicious treat any time of day.
Serve it plain, or add fresh fruit and whipped cream for an easy dessert that feels extra special.
Best of all, this sourdough discard cake freezes well, so you can always have a homemade snack ready when you need it!
Amy's notes
I have sweet memories of my grandmother always keeping a pound cake on her kitchen counter, ready for company to stop by.
This simple sourdough pound cake is perfect with a cup of tea or coffee, lightly sweet, and delicious served plain, at room temperature, or warmed up.
Each slice can be topped with whipped cream, homemade Nutella, cherry jam, or even a pat of butter.
It’s also a quick and easy way to use up leftover sourdough discard, helping you reduce food waste while enjoying a classic treat.
Ingredients & Equipment needed
- sourdough starter discard (or active sourdough starter)
- unsalted butter (room temperature)
- granulated sugar
- all-purpose flour
- milk (room temperature)
- eggs (room temperature)
- vanilla extract
- salt
Step-by-Step Instructions with Photos
Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan; then line it with parchment paper. Ensure the cold ingredients have reached room temperature before beginning. This cake batter can be made with a stand mixer or an electric hand mixer.
Step 1
To the bowl of a stand mixer, add the unsalted butter and granulated sugar and beat until the mixture is fluffy and light in color.
Step 2
Add the eggs, one at a time, waiting until each is fully incorporated before adding the next one. Add the cup of milk, vanilla extract, and sourdough discard and mix until smooth.
Step 3
Next, add the all-purpose flour and salt and mix on low to medium speed until the mixture is smooth.
Step 4
Pour the mixture into the loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 5
Remove the cake from the oven and allow it to cool in the loaf pan for 10-15 minutes before transferring it to a cooling rack.
Step 6
Slice and enjoy!
How to Store
Store leftover pound cake in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or 3 months in the freezer.
For best results, freeze individual slices by wrapping them in plastic wrap and placing them in a freezer bag.
More sourdough Discard recipes
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Sourdough Pound Cake
INGREDIENTS
- 2 sticks (226 g) unsalted butter (room temperature)
- 1 ½ cups (350 g) granulated sugar
- 4 large eggs (room temperature)
- ¼ cup (60 g) milk (room temperature)
- 1 teaspoon (5 g) vanilla extract
- ½ cup (125 g) sourdough discard (room temperature)
- 2 cups (240 g) all-purpose flour
- 1 teaspoon (5 g) salt
INSTRUCTIONS
- Preheat your oven to 350°F (168°C) and lightly grease a 9" x 5" loaf pan and line with parchment paper. This cake batter can be made with a stand mixer or an electric hand mixer. Make sure the cold ingregients have come to room temperature before starting.
- To the bowl of a stand mixer, add 2 sticks (226 g) unsalted butter and 1 ½ cups (350 g) granulated sugar and beat until the mixture is fluffy and light in color.
- Add 4 large eggs, one at a time, waiting until each is fully incorporated before adding the next one. Add ¼ cup (60 g) milk, 1 teaspoon (5 g) vanilla extract, and ½ cup (125 g) sourdough discard and mix until smooth.
- Next, add 2 cups (240 g) all-purpose flour and 1 teaspoon (5 g) salt and mix on low speed until the mixture is smooth.
- Pour the mixture into the loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the loaf pan for 10-15 minutes before transferring it to a cooling rack.
hello
no baking powder or soda required?
Hi Maya, that is correct.
I really enjoyed this with my cuppa. I gave my kids some each and they loved it too. Thankyou you for sharing
So velvety! I’ll be trying this again! I am also curious about an overnight ferment so that might be the next attempt.
Any recipe I have followed of yours is Always a Winner!
I am Excited to try this pound cake 🙂
Would this recipe work as a long overnight ferment?
I use maple syrup and RebM( Fermented sugar cane) which are both low glycemic and add chocolate chips!! Made a double batch and it was gone within the day! Love your recipes! 🙂 thank you
maybe I missed the mistake...the only issue was it took longer to bake than your 1st recipe suggested. I thought it was my oven running cooler than yours but it turned out lovely.
even looked like your picture which is rare when I bake.
Hi Iris, thank you for sharing! I extended the bake time and omitted the baking soda and baking powder. I'm not 100% sure, but I think if the baking powder has aluminum in it, it can cause the pan to overflow because it causes some type of chemical reaction with acid in the batter. This is only a theory, but hopefully someone else sees this and can help if they've experienced this.
? No baking powder or baking soda?
No, it has been omitted.
I made a half recipe of thus pound cake today (just baked it in a smaller loaf pan) and it is delicious! Thank you for your wonderful recipes!
I am in the process of making a loaf of your Easy sourdough Bread. I can't wait to try this Pound Cake Recipe. So far every recipe of yours that I made has been a winner with my family.
Thanks, Keep the recipes coming!
Perfect for me to have sliced up ready in the freezer, I love it with a drip of custard, I live alone so get to eat all of it 😋
That sounds really tasty, I'll have to try it!