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A partially sliced pound cake made with sourdough discard.
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Sourdough Pound Cake

A buttery, tender pound cake made with sourdough discard for extra depth and moisture. This loaf cake uses simple ingredients and a classic mixing method for reliable results and a softer crumb.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: sourdough discard pound cake, sourdough pound cake
Servings: 10 servings
Author: Dahn Boquist

Ingredients

  • 16 tablespoons butter at room temp, 227 grams
  • 1 cup granulated sugar 200 grams
  • 4 large eggs room temp
  • 1¾ cups all-purpose flour 210 grams
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ cup milk room temp, 56 grams
  • ½ cup sourdough discard 100% hydration, 120 grams
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract optional

Instructions

  • Preheat your oven to 350°F and lightly grease a 9x5-inch loaf pan. Optionally, line it with parchment for easier removal.
  • In a large bowl, beat the butter until it is light in color and creamy. Gradually add the sugar while beating.
    Creaming butter and sugar in a bowl.
  • Add the eggs, one at a time, mixing well after each. Scrape the bowl, then beat well until it’s fluffy and pale.
    Adding eggs to creamed butter and sugar.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
    Mixing flour and other dry ingredient in a bowl.
  • In another small bowl, stir together the milk, sourdough discard, vanilla, and almond extract.
    Sourdough discard in a bowl.
  • Add one-third of the flour mixture to the batter and mix until well combined. Add half of the milk mixture and stir to combine. Repeat with the next third of the flour, then the remaining milk, and finish with the last of the flour, mixing well after each addition until fully incorporated. The batter will be thick.
    Adding flour and sourdough discard to cake batter alternating each one.
  • Scrape the batter into your prepared pan and smooth the top.
    Spreading sourdough pound cake batter in a loaf pan.
  • Bake for 60–70 minutes, until the top springs back when you tap it and a toothpick poked in the center comes out clean. If it starts browning too fast on top, loosely cover it with foil for the last 15 to 20 minutes.
  • Let it cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Let the cake cool completely before slicing.

Notes

Rest for best flavor: Wrap the cooled cake and let it sit for 1–2 days before slicing. This deepens the flavor and softens the crumb.
Short-term storage: Keep tightly wrapped at room temperature for up to 3 days.
Freeze for later: Wrap well and freeze for up to 3 months; thaw at room temp before serving.
Flavor variations: Try lemon zest, almond extract, or a vanilla glaze for a twist.
Use 100% hydration discard: This recipe is calibrated for sourdough discard made with equal parts flour and water by weight.
Watch your discard age: The older your discard, the more acidic it becomes, which can affect both texture and flavor. Use discard less than a week old for best results.

Nutrition

Serving: 1 serving | Calories: 362kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 410mg | Potassium: 65mg | Fiber: 1g | Sugar: 21g | Vitamin A: 665IU | Calcium: 62mg | Iron: 1mg
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