Buttery & Bright: Easy Sourdough Pound Cake

There’s something timeless and comforting about a pound cake. It’s simple, rich, and effortlessly elegant—perfect for pairing with afternoon tea, dressing up for a celebration, or serving just as it is, still warm from the oven.

This sourdough pound cake takes the beloved classic and adds a subtle tang from sourdough discard or starter, which gives it an extra layer of flavor and tenderness without making it taste “sour.” It’s one of those recipes that quietly impresses. The crumb is dense yet soft, the crust golden and slightly crisp, and the flavor... well, it speaks for itself.

If you’ve got a sourdough starter and are looking for an easy, no-fuss way to use your discard, this is it. With just a handful of pantry staples, you can create a pound cake that feels fancy but couldn’t be easier to make.

Why You’ll Love This Sourdough Pound Cake

• Minimal Ingredients – Just six basic ingredients, nothing complicated.

• Beginner-Friendly – No special equipment, mixers, or techniques needed.

• Uses Sourdough Discard – A great way to reduce waste and add flavor.

• Versatile Flavor – Easily dress it up with citrus, berries, or glazes.

• Perfect Texture – Dense, buttery, and moist, just like a good pound cake should be.

A Little Pound Cake History (and Why Sourdough Works So Well)

Traditional pound cake gets its name from its original formula: a pound each of butter, sugar, flour, and eggs. Over time, bakers began tweaking the ratios, but the rich simplicity remains the same.

Adding sourdough discard or starter doesn’t change the essence of the cake—it simply enhances it. The discard brings a slight tang and an extra moist crumb, making each slice taste like it came from a high-end bakery. If you’re hesitant about using sourdough in something sweet, this is the perfect introduction.

Ingredients (Just Six!)

You’ll be amazed at how much flavor comes from so few ingredients:

• 226g (1 cup) unsalted butter, softened

• 200g (1 cup) granulated sugar

• 4 large eggs, room temperature

• 120g (½ cup) sourdough starter or discard (unfed is fine)

• 200g (1⅔ cups) all-purpose flour

• 1 tsp vanilla extract (optional, but recommended)

Optional Add-ins:

• Zest of 1 lemon or orange

• ½ tsp almond extract

• A handful of blueberries, chopped nuts, or chocolate chips

That’s it! No baking powder or baking soda needed—the eggs provide all the lift this cake needs.

Tools You’ll Need

• A loaf pan (8.5x4.5 or 9x5)

• Mixing bowls

• Whisk or electric hand mixer

• Rubber spatula

• Kitchen scale (for best accuracy)

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving some overhang for easy removal later.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 3–5 minutes with an electric mixer or a sturdy whisk if you’re doing it by hand. Creaming helps create structure and gives your cake a tender crumb.

Step 3: Add the Eggs One at a Time

Crack in the eggs, one at a time, beating well after each addition. Don’t rush this step—take your time to incorporate each egg fully before moving on to the next.

The mixture may look a little curdled after the eggs are in—that’s totally fine.

Step 4: Stir in the Sourdough Starter

Gently fold in your sourdough starter or discard. It should blend in smoothly. If you’re using discard, there’s no need to feed it first—just make sure it’s not overly old or stinky.

Step 5: Add the Flour and Vanilla

Sift or gently spoon in the flour and add the vanilla extract. Stir just until combined. Be careful not to overmix—stop as soon as you don’t see dry flour.

At this stage, the batter should be thick, creamy, and beautifully fragrant.

Step 6: Pour and Bake

Scrape the batter into your prepared loaf pan and smooth the top. Tap the pan lightly on the counter to remove any air bubbles.

Bake in the center of the oven for 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent with foil during the last 15 minutes.

Step 7: Cool and Slice

Let the cake cool in the pan for 10–15 minutes, then use the parchment overhang to lift it out onto a wire rack. Allow it to cool completely before slicing (if you can wait that long!).

Optional Glazes and Toppings

Though this pound cake is perfect as-is, it also loves a little dressing up:

• Citrus Glaze: Mix powdered sugar with lemon or orange juice and drizzle over the cooled cake.

• Vanilla Icing: Combine powdered sugar, milk, and vanilla extract for a simple, sweet topping.

• Berry Compote: Serve slices with fresh berries or a quick berry sauce.

Tips for Success

Use Room Temp Ingredients: Cold eggs or butter can cause the batter to curdle or bake unevenly.

Don’t Overmix: Especially after adding the flour, mix gently to avoid a tough cake.

Check Early: All ovens bake differently. Start checking for doneness around 55 minutes.

Let It Rest: The flavor develops more after the cake has cooled. It's even better the next day!

FAQs

Can I use active sourdough starter instead of discard?
Yes! Both work well. Active starter will give a slightly airier texture, while discard gives a denser, more traditional pound cake feel.

Can I make this cake ahead of time?
Absolutely. This cake stores beautifully. Wrap it tightly and store at room temperature for up to 3 days, or refrigerate for longer shelf life. It also freezes well!

What if I don’t have a loaf pan?
You can bake this in a bundt pan, muffin tin (adjust baking time), or even an 8x8 square pan. Just keep an eye on the timing.

How to Serve It

This sourdough pound cake is wonderfully versatile. Serve it:

• With fresh berries and whipped cream

• Toasted and slathered with butter

• Topped with lemon curd or jam

• Alongside coffee or tea as an afternoon treat

It also makes a lovely edible gift—just wrap it in parchment, tie it with twine, and share the joy of homemade baking.

Final Thoughts

There’s a quiet beauty in a good pound cake—no elaborate frostings or layers, just pure, buttery bliss. Adding sourdough to the mix brings a modern twist to a vintage classic, and it’s the perfect way to put your discard to delicious use.

This is a cake that belongs in your regular rotation: simple enough for weekday baking, yet elegant enough to serve at brunch, tea parties, or even holiday gatherings.

Whether you’re an experienced baker or just getting started, I hope this sourdough pound cake becomes one of your go-to favorites. It’s cozy, reliable, and always appreciated.

If you bake this pound cake, I’d love to see it! Tag me @theivoryoven.co on Instagram or Pinterest and use the hashtag #theivoryovensourdough. Happy baking!