Name: Sourdough Discard Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tablespoon lemon zest; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup salted butter, softened; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2-3 tablespoons fresh lemon juice; 1/2 cup sourdough starter discard, unfed; 3/4 cup plain full-fat Greek yogurt, room temperature; 1 cup powdered sugar; 2 teaspoons lemon juice; 2 teaspoons lemon zest; 1 teaspoon vanilla extract

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Sourdough Discard Lemon Pound Cake is the delightful result of creativity in the kitchen. Combining the zesty brightness of lemon with the distinct tang of sourdough discard, this dessert is a unique twist on the classic pound cake. As the cake bakes, your kitchen fills with a heavenly aroma that beckons everyone in the house to investigate. Each bite reveals a tender crumb with a slight sweetness, and the fresh lemon flavor shines through beautifully—a perfect pick-me-up for any time of day.

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I first made this cake when I found myself staring at a bowl of sourdough discard that I couldn’t bear to toss. At that moment, I knew I needed to create something delicious yet practical. This lemon pound cake is not just about reducing waste; it’s about elevating your baking game while satisfying that craving for something sweet. Whether it’s a bright addition to your brunch table or a simple afternoon snack paired with tea, this cake is sure to impress. Ready to whip up your own Sourdough Discard Lemon Pound Cake? Let’s get started!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Discard Lemon Pound Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Discard Lemon Pound Cake

Why You’ll Love This Recipe

Simple & Quick: Whip this cake together in under 15 minutes of preparation!
Irresistible Flavor: Enjoy the delightful marriage of tangy lemon and the subtle complexity of sourdough.
Eye-Catching Appeal: With its golden crust and glistening glaze, this cake is a showstopper.
Flexible Serving: Perfect for breakfast, tea time, or as a sweet treat anytime.
Zero Waste: Use up that sourdough starter discard in a delicious way.

Ingredients You’ll Need

1 cup granulated sugar (200g): This sweetener gives the cake its base sweetness and pairs perfectly with the tartness of lemon.
1 tablespoon lemon zest (from 1 medium lemon): The zest brings intense lemon flavor, giving the cake its refreshing kick.
1 3/4 cups all-purpose flour (210g): Essential for structure, this flour helps create a tender crumb.
2 teaspoons baking powder (8g): This helps the cake rise, creating a light texture.
1/4 teaspoon salt (1.5g): A pinch of salt enhances flavor and balances sweetness.
1/2 cup salted butter, softened (113g): The creaminess of butter adds richness and moisture to the cake.
2 large eggs, room temperature (about 100g): Eggs provide structure and moisture; bringing them to room temperature helps incorporate them better.
1 teaspoon vanilla extract (5g): A splash of vanilla adds a warm depth of flavor.
2-3 tablespoons fresh lemon juice (30–45g): Juicy lemon adds brightness and moisture to the batter.
1/2 cup sourdough starter discard, unfed (120g): The star ingredient, it adds tang and helps with the cake’s rise.
3/4 cup plain full-fat Greek yogurt, room temperature (180g): This adds moisture and a slight tang, enhancing the sourdough flavor.
1 cup powdered sugar (120g): For the glaze, giving a sweet contrast to the tangy lemon.
2 teaspoons lemon juice (10g): More lemon juice enhances the glaze’s flavor.
2 teaspoons lemon zest (4g): Extra zest in the glaze brings a burst of lemon fragrance.
1 teaspoon vanilla extract (5g): A touch of vanilla in the glaze rounds out the flavor beautifully.

How to Make Sourdough Discard Lemon Pound Cake

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Greasing and lining a 9×5-inch loaf pan with parchment paper makes for easy cake removal later.
Prepare Lemon Sugar: In a small bowl, combine 1 cup granulated sugar and 1 tablespoon lemon zest. Rub the zest into the sugar with your fingers until it’s fragrant—this will amplify the lemon flavor in the cake. Set this mixture aside.
Mix Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined. This step ensures even distribution.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened 1/2 cup salted butter and the lemon sugar mixture until light and fluffy. This process helps incorporate air, making the cake tender.
Combine Wet Ingredients: Mix in the 2 large eggs, 1 teaspoon vanilla extract, 2-3 tablespoons fresh lemon juice, 1/2 cup sourdough starter discard, and 3/4 cup plain full-fat Greek yogurt. Stir until the batter is smooth and all ingredients are well incorporated.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined; be careful not to overmix, as this could make the cake dense.
Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs attached. If the toothpick shows wet batter, continue baking, checking every few minutes.
Cool the Cake: Allow the cake to cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 teaspoons lemon juice, 2 teaspoons lemon zest, and 1 teaspoon vanilla extract until smooth.
Glaze the Cake: Once the cake is completely cool, drizzle the glaze evenly over the top. Slice and get ready to enjoy!

Storing & Reheating

Store any leftover cake at room temperature in an airtight container for up to 3 days. If you prefer a longer shelf life, refrigerate the cake where it will last for up to a week. For freezing, wrap the cooled cake tightly in plastic wrap, then aluminum foil, and place it in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw at room temperature for a few hours or pop it in a preheated oven at 350°F for 10–15 minutes to refresh the flavor and texture.

Chef’s Helpful Tips

Avoid overmixing your batter to keep the cake light and airy—mix just until blended.
For a lighter taste, ensure your eggs and yogurt are at room temperature before mixing; this creates a smoother batter.
Don’t skip rubbing the lemon zest into the sugar; it truly enhances the overall flavor.
Use a good quality vanilla extract for a richer flavor profile in both the cake and glaze.
If you prefer a less sweet glaze, adjust the powdered sugar to taste for a balance that suits you.
Consider adding poppy seeds to the batter for a fun texture twist!

Sourdough Discard Lemon Pound Cake offers an exciting way to use leftover starter and bring a bright burst of flavor to your dessert table. With its moist, zesty imperfections, you can feel free to experiment; after all, baking is about joy and creativity. Invite your friends and family over, serve with a cup of tea, and watch as they enjoy every crumb of this delightful treat.

Recipe FAQs

Can I use fed sourdough starter instead of discard?

Using fed sourdough starter will change the texture slightly, but it can work. Fed starter contains active yeast, which can make the cake rise more. Just reduce the baking powder by 1/2 teaspoon if you choose to use fed starter.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure your baking powder is gluten-free as well, and you’re good to go.

How can I tell when the cake is done?

Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with a few moist crumbs. The top should be golden, and the edges might start to pull away from the pan slightly.

Can I add other flavors or ingredients to the cake?

Absolutely! Feel free to mix in fresh berries, nuts, or even switch up the citrus for oranges or limes. Experimenting is part of the fun!

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