Sourdough Pound Cake is the perfect balance of tangy and sweet, with a moist, buttery texture you'll absolutely love! Whether you're craving a snack, dessert, or something special for an occasion, this cake is the perfect way to turn your sourdough discard into a delicious treat.
If you love a good pound cake, you’re in for a treat with this sourdough version! The addition of sourdough discard takes this classic cake to a whole new level. If you’re new to baking with sourdough, don’t worry—it’s easier than it sounds! This recipe is perfect for beginners and experienced bakers alike, and it’s a great way to use up that sourdough starter that you don’t want to waste. The sourdough cake is also perfect to use in my Strawberry Shortcake Parfaits!
The first time I tested this sourdough pound cake recipe, my husband couldn't stop raving about it! He was blown away by how moist and flavorful it turned out. Honestly, I wasn’t sure if this recipe would work the way I'd hoped, as I had never actually made a pound cake before—but this cake completely exceeded my expectations. It quickly became a household favorite, and now I’m excited to share it with you.
If you are looking for more Sourdough Discard Recipes, check out my Sourdough Chicken Pot Pie, Sourdough Chicken And Dumplings, or Sourdough Discard Brownies.
Jump to:
Why You'll Love This Recipe
- Simple Ingredients: You probably already have everything you need to make this cake right in your kitchen!
- Super Easy: Why buy a pound cake from the store when you can make one at home and control the ingredients? It's so simple, even if you are a novice baker you will nail it!
- Perfect Use Of Sourdough Starter Discard: Say goodbye to wasting that extra sourdough starter and turn it into a delicious dessert.
Ingredients
- Gluten-Free Flour: I use 1:1 gluten-free flour in this recipe from either King Arthur or Bob's Red Mill. The flour is the base of the cake and provides structure. Feel free to use all-purpose flour or cake flour if you like.
- Baking Powder: Baking powder helps the cake rise. Be sure you grab baking powder, not baking soda!
- Sea Salt: While it may seem odd to add salt to a dessert, salt helps enhance the flavors so don't skip it! I like to use pink Himalayan sea salt, but kosher salt would work as well.
- Unsalted Butter: The butter helps provide richness to the cake. I recommend using grass-fed butter for best results. Kerrygold is my favorite and you can stock up at Costco!
- Organic Raw Cane Sugar: If you're a regular reader, you know I typically reach for coconut sugar in my baking. It’s my go-to for a more natural, molasses-like flavor. However, when it comes to pound cake, I wanted that signature golden color, and coconut sugar would give it a much darker hue. So, for this recipe, I chose organic raw cane sugar. It's minimally processed, helping to achieve that beautiful light golden color while still offering a more natural sweetness than refined white sugar. It was the perfect balance I was looking for!
- Eggs: The eggs help bind everything together and give the cake structure. Leave your eggs out on the counter before baking so they come to room temperature. When shopping for eggs, look for organic, pasture-raised eggs.
- Sourdough Discard: The star of the show! It adds moisture and a subtle tang without being overpowering.
- Greek Yogurt: While not traditional, I love adding a little bit of Greek yogurt for extra moisture and tang. You may see that some recipes incorporate buttermilk or sour cream, but I prefer to use Greek yogurt.
- Vanilla Bean Paste: You can use vanilla bean paste or vanilla extract for a nice layer of depth and warmth.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Flour: While this recipe is not 100% gluten-free (my sourdough starter uses all-purpose four) it has very minimal gluten in it due to the fermentation process, which is why I prefer to use gluten-free flour in this recipe. If you don't mind gluten, you can use all-purpose flour.
- Dairy-Free Option: Swap the butter and Greek yogurt for a plant-based alternative.
- Add-Ins: Try adding in some lemon zest, fresh blueberries, or chopped nuts for a fun twist.
- Sweetener: You can use coconut sugar or date sugar, just note that the color of the cake will be slightly darker.
How To Make The Perfect Sourdough Pound Cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your oven to 350 degrees f. Line your loaf pan with parchment paper.
Step 2. In a medium-sized bowl whisk together the gluten-free flour, baking powder, and sea salt, then set aside.
Step 3. Add the butter and sugar to your stand mixer bowl. Use the paddle attachment and mix until light and fluffy and all the sugar dissolves.
Step 4. Set the stand mixer to medium speed add the eggs, one at a time, and mix until they are fully incorporated.
Save This Recipe! 📧
We'll email this post to you, so you can come back to it later!
Step 5. Use a spatula to scrape down the sides of the bowl. Add in the sourdough discard, greek yogurt, and vanilla. Then mix again to combine.
Step 6. Set your mixer to low speed. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.
Step 7. Pour the batter into your prepared loaf ban and bake in your preheated oven for 45-50 minutes. You will know the cake is ready when the top is golden brown and the top has a slit down the middle. You can also insert a toothpick in the middle and it should come out clean. Let the cake cool fully before slicing.
Expert Tips And Notes
- Use Room Temperature Ingredients: Make sure your butter, eggs, and sourdough starter are at room temperature for the best texture and even mixing.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense, tough cake.
- Line Your Loaf Pan: For easy removal and to ensure that your cake does not stick to the bottom of the pan, I like to line my pan with parchment paper.
- Check for Doneness: Every oven is different, so start checking for doneness around 45 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready!
- Let it Cool Completely: Allow the cake to cool in the pan for a bit before transferring it to a wire rack, as this helps prevent it from breaking apart.
Serving Suggestions For Sourdough Discard Pound Cake
- Toppings: Top with a dollop of whipped cream, a dusting of powdered sugar, or fresh berries for a simple, yet delightful addition.
- Breakfast Pairings: Pair with a side of whipped cottage cheese with fresh fruit or high-protein egg bites for a balanced, energizing breakfast to start your day.
- Additional Desserts: This pound cake is the perfect base for strawberry shortcake parfaits, a delightful and simple dessert made by layering cake with fresh strawberries and whipped cream. You could also enjoy it with a scoop of vanilla ice cream for an indulgent treat.
- Beverages: This pound cake pairs beautifully with an iced maple latte, tea, or even a cold glass of homemade cashew milk. It also makes a great match with a cozy pumpkin spice latte.
Storage And Reheating
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheating: To reheat, slice a piece and warm it in a 250-degree oven for 3-5 minutes, or enjoy it cold!
- Freezing: To freeze, wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months.
Recipe FAQs
Adding sourdough discard helps the cake to have a more tender crumb. It also adds moisture and a subtle tangy flavor to baked goods.
Yes, you can absolutely make this into a sourdough bundt cake! Simply pour the cake batter into a greased and floured bundt pan instead of a loaf pan. Be sure to keep an eye on the baking time, as bundt cakes may take slightly longer to cook due to their shape.
Yes, you can use an active sourdough starter instead of discard! If you’re using an active starter, make sure it’s been fed and is bubbly before adding it to the batter. This will give your cake a slightly lighter texture and a more pronounced tangy flavor. Just keep in mind that the hydration level of your active starter may affect the consistency of the batter, so you might need to adjust the liquid in the recipe slightly if the batter feels too thick.
If you don't have a stand mixer you can use a large mixing bowl and an electric mixer.
Other Related Dessert Recipes
If you tried this recipe please leave a 🌟 star rating and let me know how it went in the 📝 comments below. You can also stay in touch through social media by following along on Instagram, Pinterest, YouTube, or Facebook. Thanks for visiting today!
The Best Sourdough Pound Cake Recipe
Ingredients
- 1 ¼ cups Gluten-Free Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Sea Salt
- 12 tablespoons Unsalted Butter grass-fed, room temperature
- 1 cup Organic Raw Cane Sugar
- 3 Eggs room temperature
- ½ cup Sourdough Discard
- ⅓ cup Greek Yogurt
- 1 teaspoon Vanilla Bean Paste
Instructions
- Preheat your oven to 350 degrees f. Line your loaf pan with parchment paper.
- In a medium-sized bowl whisk together the gluten-free flour, baking powder, and sea salt, then set aside.1 ¼ cups Gluten-Free Flour, 1 teaspoon Baking Powder, ¼ teaspoon Sea Salt
- Add the butter and sugar to your stand mixer bowl. Use the paddle attachment and mix until light and fluffy and all the sugar dissolves.12 tablespoons Unsalted Butter, 1 cup Organic Raw Cane Sugar
- Set the stand mixer to medium speed add the eggs, one at a time, and mix until they are fully incorporated.3 Eggs
- Use a spatula to scrape down the sides of the bowl. Add in the sourdough discard, greek yogurt, and vanilla. Then mix again to combine.½ cup Sourdough Discard, ⅓ cup Greek Yogurt, 1 teaspoon Vanilla Bean Paste
- Set your mixer to low speed. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.
- Pour the batter into your prepared loaf ban and bake in your preheated oven for 45-50 minutes. You will know the cake is ready when the top is golden brown and the top has a slit down the middle. You can also insert a toothpick in the middle and it should come out clean. Let the cake cool fully before slicing.
Notes
- Use Room Temperature Ingredients: Make sure your butter, eggs, and sourdough starter are at room temperature for the best texture and even mixing.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense, tough cake.
- Line Your Loaf Pan: For easy removal and to ensure that your cake does not stick to the bottom of the pan, I like to line my pan with parchment paper.
- Check for Doneness: Every oven is different, so start checking for doneness around 45 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready!
- Let it Cool Completely: Allow the cake to cool in the pan for a bit before transferring it to a wire rack, as this helps prevent it from breaking apart.
Leave a Reply