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.
Appears very dense and flatter than expected. I used 1 c sugar and 1/2 c baking stevia and coconut milk but all the rest of the ingredients as listed the same. It was not good. Don’t use part stevia with adjusting with applesauce or something
Thanks for sharing your experience. This recipe was developed and tested using the ingredients listed. When key ingredients are changed, especially sweeteners and milk, the results will be different and we cannot guarantee the outcome. Using stevia without adjusting the moisture content will almost always lead to a dense or flat result. For the intended texture and flavor, the recipe needs to be followed as written. If substitutions are made, further adjustments are required and the final result may not reflect the original recipe.