Sourdough Discard Vanilla Pound Cake
This soft and buttery sourdough discard vanilla pound cake has a tender crumb, rich vanilla flavor, and just the slightest tang from sourdough discard. It is simple to make, incredibly moist thanks to Greek yogurt, and perfect for serving with coffee, fresh berries, or a drizzle of vanilla glaze.
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Servings: 10 slices
Ingredients
For the Vanilla Pound Cake
- 1¾ cups all-purpose flour 210 g
- 2 teaspoons baking powder 8 g
- ¼ teaspoon salt 2 g
- ½ cup salted butter 8 tablespoons, softened to room temperature (113 g)
- 1 cup granulated sugar 200 g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract 5 mL
- ½ cup sourdough starter or sourdough discard 120 g
- 1 cup plain full-fat Greek yogurt room temperature (240 g)
Optional Vanilla Glaze
- 1 cup powdered sugar 120 g
- 2-3 tablespoons milk 30–45 mL
- ½ teaspoon vanilla extract 2.5 mL
Instructions
Prepare the Pan and Oven
- Preheat your oven to 325°F (163°C).
- Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides to make removal easier.
Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together for 3–4 minutes, until the mixture becomes light, fluffy, and noticeably paler in color. This step creates the fine, tender crumb that makes pound cake so delicious, so don't rush it.
Add the Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Mix in the vanilla extract until fully incorporated.
Add the Remaining Wet Ingredients
- Add the sourdough discard and Greek yogurt and mix until combined. The mixture may look slightly curdled at this stage, which is completely normal.
Add the Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed (or by hand with a wooden spoon or rubber spatula--this is what I prefer) just until no dry streaks remain. Avoid overmixing, as this can make the cake dense.
Bake
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Tip: use a butter knife to split a line down the middle of the cake batter. Pound cake tends to split down the middle as it bakes, so you may as well help guide it, or else it could make its own decisions on how it would like to split the cake. ;)
- Bake for 52–58 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- If the top begins browning too quickly near the end of baking, loosely tent the loaf with aluminum foil.
Cool
- Allow the cake to cool in the pan for 15 minutes before lifting it out using the parchment paper overhang.
- Transfer to a wire rack and allow the cake to cool completely before glazing or slicing.
Optional Vanilla Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- For a thicker glaze, use 2 tablespoons of milk. For a thinner, more pourable glaze, use 3 tablespoons.
- Drizzle over the cooled pound cake and allow the glaze to set for 10–15 minutes before slicing.
Nutrition
Serving: 1slice | Calories: 327kcal | Carbohydrates: 52g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 240mg | Potassium: 74mg | Fiber: 1g | Sugar: 33g | Vitamin A: 343IU | Calcium: 85mg | Iron: 1mg
Calories: 327kcal
Tried this recipe?Mention @Bake.With.Jamie