The Best Sourdough Pound Cake Recipe

Sliced sourdough pound cake on a parchment paper next to a bowl of fresh strawberries.

5 from 1 vote

The Best Sourdough Pound Cake Recipe

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.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 223kcal

Author: Nadia

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

Expert Tips For Success

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.

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