Bright & Tangy Sourdough Lemon Pound Cake

Easter Sunday is one of my favorite times of the year to bake. The pastel colors, the spring blooms, and the joy of gathering with loved ones just beg for a fresh, zesty dessert—and this Sourdough Lemon Pound Cake checks all the boxes.

It’s buttery, rich, and bursting with citrus flavor. The sourdough discard adds a gentle tang that plays beautifully with the lemon, creating a flavor profile that’s both classic and unique. This isn’t your average pound cake—it’s the kind that makes people ask for the recipe before they finish the first slice.

Whether you're looking for a sweet centerpiece for your Easter table or a sunny treat to brighten your week, this cake delivers. Bonus? It’s made with simple ingredients, beginner-friendly, and perfect for using up that ever-growing jar of sourdough discard.

Why You’ll Love This Sourdough Lemon Pound Cake

• Perfect for spring – The fresh lemon flavor screams sunshine and renewal.

• Uses sourdough discard – A great way to reduce waste while adding flavor and tenderness.

• No fancy tools needed – Just a bowl, whisk, and loaf pan.

• Freezes beautifully – Make it ahead and enjoy later (if it lasts that long).

• It’s a crowd-pleaser – Especially with a drizzle of glaze or a side of whipped cream.

What Is a Pound Cake, Anyway?

Traditionally, a pound cake got its name from its ingredients: a pound each of butter, flour, sugar, and eggs. While most modern versions aren’t quite that hefty, they keep the essence—rich, dense, and buttery with a tight crumb.

This sourdough version has all the richness, but with an extra twist thanks to the discard. It's moist, tender, and just dense enough to feel decadent without being heavy.

Ingredients – Keep It Simple, Keep It Delicious

This recipe uses pantry staples with just a couple of fresh items. Here's what you'll need:

Dry Ingredients:

• 1 ½ cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

Wet Ingredients:

• 1 cup granulated sugar

• Zest of 2 lemons

• ½ cup (1 stick) unsalted butter, softened

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup sourdough discard (unfed is perfect!)

• ¼ cup plain yogurt or sour cream

• 2 tbsp lemon juice (freshly squeezed)

Optional Lemon Glaze:

• ¾ cup powdered sugar

• 1–2 tbsp lemon juice

• ½ tsp lemon zest (optional, for extra zing)

Tools You’ll Need

• Large mixing bowl

• Hand or stand mixer

• Loaf pan (9x5-inch)

• Microplane or zester

• Cooling rack

• Parchment paper (optional, but helpful)

Step-by-Step Instructions

Let’s break it down so it’s easy to follow—even if you’re new to baking with sourdough.

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.

2. Beat the Butter, Sugar & Lemon Zest

In a large bowl, combine 1 cup sugar and the zest of 2 lemons. Rub the zest into the sugar with your fingers until it smells bright and fragrant—this helps release the oils.

Then, add ½ cup softened butter and beat until light and fluffy—about 2–3 minutes. This step creates air pockets for a soft, tender crumb.

3. Add Eggs, One at a Time

Add the eggs one at a time, mixing well between each. Scrape down the sides of the bowl as needed.

Add 1 tsp vanilla extract and mix again.

The batter might look slightly curdled at this point. Don’t worry—it will come together once you add the dry ingredients.

4. Add the Sourdough Discard, Yogurt & Lemon Juice

Stir in the ½ cup sourdough discard, ¼ cup yogurt, and 2 tbsp lemon juice. These ingredients keep the cake moist and add that signature sourdough tang.

Mix until everything is fully incorporated.

5. Sift and Add Dry Ingredients

In a separate bowl, whisk together:

• 1 ½ cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

Add the dry ingredients to the wet in two additions, stirring gently until just combined. Don’t overmix—stop as soon as the flour disappears.

6. Bake

Pour the batter into your prepared loaf pan and smooth the top.

Bake at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Start checking around 45 minutes—every oven is a little different!

7. Cool

Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack before glazing or slicing.

8. Make the Lemon Glaze (Optional but Amazing)

In a small bowl, whisk together:

• ¾ cup powdered sugar

• 1–2 tbsp lemon juice (adjust for desired consistency)

• ½ tsp zest (optional)

Drizzle the glaze over the cooled cake. Let it set for 10–15 minutes before slicing.

Serving Suggestions for Easter

This cake is stunning on its own, but here are a few fun Easter-ready serving ideas:

• Top with edible flowers or candied lemon slices

• Pair with whipped cream and berries

• Serve with a side of tea or Prosecco

• Slice and layer with whipped cream and lemon curd for a spring trifle

How to Store

• Room temp: Store in an airtight container for 3–4 days.

• Fridge: Up to a week (bring to room temp before serving).

• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw and enjoy any time!

FAQs

Can I use fed starter instead of discard?
Yes! A fed, active starter will work fine. It may make the cake slightly fluffier, but the flavor will still be fantastic. Check out my page on how to make your own sourdough starter from scratch!

What if I don’t have yogurt or sour cream?
You can substitute with buttermilk or even a splash of milk + vinegar if needed.

Can I make this in a bundt pan or muffin tin?
Absolutely! Just adjust baking times: 20–25 minutes for muffins, 50–60 minutes for a bundt cake (check for doneness).

Is this cake very sour?
Nope! It has a subtle tang from the discard and lemon that balances beautifully with the sweetness. It's refreshing, not sour.

Final Thoughts

This Sourdough Lemon Pound Cake is a celebration of everything Easter and springtime should be—bright, fresh, a little fancy, and made with love. Whether you're serving it at brunch, gifting it to a friend, or savoring a quiet slice with your morning coffee, it brings joy in every bite.

And the best part? You get to feel good knowing you used up some discard, kept the ingredients simple, and made something truly special.