Sourdough Discard Pound Cake
This sourdough discard pound cake is rich, buttery, and perfectly moist with a subtle tang from sourdough discard. Baked until golden and finished with a simple raspberry glaze, it’s an easy and quick way to transform leftover starter into a stunning dessert that looks bakery-worthy and tastes even better.
Equipment
- Bundt pan (10-12 cup capacity)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber Spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 cup sourdough discard unfed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup whole milk
Raspberry Glaze
- 1 cup powdered sugar
- 2-3 tablespoons raspberry puree
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, cream softened butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in sourdough discard and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix just until combined.
- Pour batter evenly into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow cake to cool in the pan for 15 minutes.
- Carefully invert the cake onto a cooling rack and allow it to cool completely.
- In a small bowl, whisk powdered sugar, raspberry puree, and milk until smooth to make the glaze.
- Drizzle glaze over the cooled cake and allow it to set before slicing.
Notes
Nutritional Information (Approximate per slice)
- Calories: 390
- Fat: 22g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 30g
- Sodium: 180mg
