Sourdough Pound Cake

This rich and buttery sourdough pound cake is made with sourdough starter or discard for a tender crumb and subtle tang, perfect for pairing with fruit or glaze. Bake it in a loaf pan for everyday snacking or a bundt tin for a beautiful center piece dessert.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 384kcal

Equipment

Loaf Pan (I've used a 1 pound USA pan measuring 8.5" x 4.5" x 2.75") see notes for other options

Ingredients

250 g Butter (salted, softened at room temperature)
225 g Sugar (granulated white sugar)
4 Eggs (60g each, 240g total)
60 g Buttermilk
10 g Vanilla Paste
135 g Sourdough Starter (or sourdough discard)
200 g All Purpose Flour
8 g Baking Powder
5 g Salt

Instructions

Preheat the oven to 175C. Grease your chosen pan with butter and set aside.
Using a stand mixer or electric hand mixer cream the butter and sugar together until the mixture is lighter in color.
Then, with the mixer still running at speed 3-4, add the eggs one at a time, allowing them to mix in before the next one.
Now add the buttermilk, vanilla extract and sourdough starter and continue to mix until it's all mixed together thoroughly.
Now, stop the mixer and add the all purpose flour, baking powder and salt. Using a speed 1-2 gently mix the dry ingredients with the wet ingredients until just combined. You don't want to over mix here.
Pour the batter into your prepared pan and bake for 45 to 50 minutes at 175C until golden brown.
Once baked, remove from the oven and allow to cool in the pan for around 10 minutes before transferring to a wire rack to cool completely.

Notes

Cake Pans - this recipe fits a bundt pan. My bundt pan is an Aldi pan and is around 10" across by 3.5" deep and is approx. 10 cup capacity. It also fits perfectly in a 1 pound USA loaf pan measuring 8.5" x 4.5" x 2.75".

Nutrition