Sourdough Pound Cake Recipe – Buttery, Tangy & Totally Addictive

You know you’ve hit peak baking when you start making pound cake just because “it’s a good day for it.”
That’s how I felt the first time I made this sourdough pound cake—like I should be wearing an apron with embroidered lemons and shouting “y’all come get a slice!” to nobody in particular.

It started with too much sourdough discard and a craving for something sweet but not fussy. The result? A rich, buttery, golden loaf with just a whisper of sourdough tang. It’s what would happen if pound cake and your favorite loaf of sourdough had a very tasty baby.

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📝 Ingredients You’ll Need

1/2 cup softened butter
1 cup sugar
1/2 cup sourdough discard (room temp)
1/2 cup sour cream
1 1/2 tsp vanilla extract
3 eggs
1 1/2 cups all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder

Pro Tips

✅ Room temp discard blends better and makes a softer crumb

✅ Don’t over mix once flour is added—just combine until smooth

✅ Check early at the 45-minute mark to avoid overbaking

🧺 Storage & Freezing

Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 5 days.
Want to freeze? Wrap individual slices and freeze for up to 3 months. Perfect for emergency cake cravings.

Final Thoughts: This Cake Deserves a Spot in Your Recipe Binder

This is one of those recipes that quietly becomes a staple. It's humble, yes—but in the way that confident grandmas are. It doesn’t need frosting or fancy toppings (though it won’t say no to whipped cream).

If you’ve got sourdough discard and butter in your fridge, this cake is basically begging to be baked.

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Prep Time 15 mins

Rest Time 10 mins

Total Time 25 mins

Cooking Method: Baking

Courses: Desert

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 8

Ingredients

1/2 Cup softened butter
1 cup sugar
1/2 cup sourdough discard-room temperature
1/2 cup sourcream
1 1/2 tsp. vanilla
3 eggs
1 1/2 Cup AP Flour
1/4 tsp. Salt
1 1/2 tsp baking powder

Instructions

1
In a large bowl add the butter & sugar, mix with an electric mixer until fluffy. Mix in the sourdough discard, sour cream & vanilla. Add eggs one at a time & beat after each addition.
2
Add the dry ingredients & mix until just combined.
3
Pour the batter into a greased or parchment lined loaf pan. Bake 350 degrees for 45-60 minutes or until a toothpick inserted comes out clean.
4
Run a butter knife along the sides & cool for 10 minutes before removing from the pan, slice & serve warm or finish cooling completely on a cooling rack.
5
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Read it online: https://bakewithem.com/recipe/sourdough-pound-cake-recipe-buttery-tangy-totally-addictive/

Emily Mamrot

Hi, I’m Emily Mamrot, the heart and hands behind Bakewithem.com . As a stay-at-home mom, I’ve found that baking is not just a passion—it’s my creative outlet and the way I share love with my family and community.