Classic Sourdough Pound Cake Loaf Pan Recipe

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This classic sourdough pound cake loaf is rich, buttery, and perfectly tender with a subtle tang from sourdough starter. It’s a simple, from-scratch recipe baked in a loaf pan for timeless flavor — the kind of bake that feels both nostalgic and special, no matter the time of year.

I love taking classic bakes and giving them a from-scratch, sourdough twist. There’s something deeply satisfying about using your own homemade sourdough starter to bring new life into familiar recipes — and this sourdough pound cake recipe is no exception.

It’s soft, dense in the best way, and deeply flavorful thanks to real ingredients and active (or discard) sourdough starter — the kind of timeless bake that feels special without being fussy.

Whether you’re baking it for a cozy afternoon tea, a brunch spread, or as a sweet treat to share with neighbors, this loaf has that “made with love” feel baked right in, and my family loves it!

What You’ll Love About This Recipe

Simple ingredients, big flavor: You’ll only need a few pantry staples — butter, sugar, eggs, flour, and sour cream — plus a bit of sourdough starter to add depth.
A great use for sourdough discard: This recipe makes good use of your leftover sourdough discard, transforming it into something truly special.
Perfectly moist texture: Thanks to sour cream and the natural acidity of the sourdough, this loaf stays tender and flavorful for days.
No special pan required: A 9×5-inch prepared loaf pan is all you need, though I’ll share how to adapt it for a bundt pan or tube pan if you like.
Timeless flavor: Every bite tastes like a classic, buttery pound cake with just a hint of sourdough tang — a perfect way to blend old and new.

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Key Ingredients

Here’s what makes this sourdough pound cake truly special:

Granulated sugar: Creaming sugar with butter at medium speed helps incorporate air and build the base for a perfect pound cake.
Sour cream: This ingredient brings richness and moisture. If you’re out, Greek yogurt works as a great substitute.
Vanilla extract: Adds warmth and classic pound cake flavor. A touch of almond extract also works beautifully if you enjoy a subtle nutty note.
Sourdough discard or active starter: Whether you use a classic fresh sourdough starter, an active sourdough starter, or your leftover discard, it adds a gentle tang and tender crumb.
All-purpose flour: The base that holds it all together — sift it before adding to the batter for a lighter crumb.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Sourdough Pound Cake

Even if you’ve never made a sourdough dessert before, this process is simple and rewarding. Follow these step-by-step instructions for a loaf that bakes up beautifully golden brown and full of moist crumbs.

Prepare the Pan and Ingredients—Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, allowing a little overhang for easy removal later.

Make sure all of your ingredients — butter, eggs, sour cream, and sourdough discard — are at room temperature. This ensures they blend smoothly without curdling.

Cream Butter and Sugar—In a large bowl (or the bowl of a stand mixer), beat the unsalted butter and sugar together until light and fluffy — about 2 to 3 minutes on medium speed. You’ll know it’s ready when the sugar dissolves slightly, and the mixture looks pale and airy. This step is important for that tender, classic cake texture.

Add the Eggs and Wet Ingredients—Add the large eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl quarter turns as you go so everything stays evenly incorporated. Mix in the sour cream, vanilla extract, and sourdough discard (or active starter) until smooth.

Combine the Dry Ingredients—In a separate small bowl or medium bowl, whisk together the flour mixture — all-purpose flour and salt. Slowly add these dry ingredients into the wet ingredients, mixing gently with a hand mixer or spatula just until combined.

Avoid overmixing here; we want a smooth, thick batter, not a sticky dough ball.

Bake—Pour the batter into your prepared loaf pan, smoothing the top of the cake with the back of a spoon. Bake for 55–65 minutes, or until a cake tester inserted in the center comes out with moist crumbs.

If the top of the cake is browning too quickly, loosely cover the pan with foil halfway through baking. The loaf should rise evenly, turning a beautiful golden brown on top.

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Cool and Serve—Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. This helps the structure set and keeps the top from cracking. Once cooled, slice and enjoy plain or dressed up.

Variations & How to Serve Sourdough Pound Cake

This sourdough pound cake recipe is as versatile as it is delicious. You can dress it up or keep it simple depending on the occasion.

Citrus twist: Add 1 teaspoon of lemon zest and a splash of lemon juice to the batter for a light, refreshing variation.
Berry topping: Serve slices with fresh strawberries, blueberries, or any fresh fruit in season. Always the best topped with homemade whipped cream.
Classic glaze: Drizzle with a simple glaze made in a small saucepan — powdered sugar, milk, and a dash of vanilla or almond extract warmed over medium heat until smooth.
Different pans: While I love the loaf pan version for its simplicity, you can also use a bundt pan or tube pan. Just adjust the baking time and keep an eye on your visual cues for doneness.

For a special brunch or dessert table, try pairing slices with whipped cream or a dusting of powdered sugar. It’s a delicious recipe for any time of year.

Tips for the Perfect Pound Cake

Room temperature ingredients matter. This can’t be overstated — they ensure better texture and even mixing.
Avoid overmixing. Once your dry ingredients are incorporated, stop mixing to prevent a dense loaf.
Line with parchment paper. It helps the loaf release cleanly from the pan.
Watch for visual cues. Look for a golden brown top and use a cake tester or toothpick to check for doneness.
Let it rest before slicing. The cake’s crumb sets as it cools, so resist the temptation to slice too early.

If you’re in a humid environment, store your cake in an airtight container at room temperature to help maintain that moist texture.

Storage + Freezing Tips

Once the cake cools completely, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for 3–4 days at room temperature or up to a week in the refrigerator.
For longer storage, freeze slices individually wrapped in plastic wrap and stored in a freezer-safe bag. Thaw at room temperature before serving — the texture holds up beautifully.
If time permits, you can warm a slice slightly before serving for that just-baked flavor.

Recipe FAQs

Can I use active sourdough starter instead of discard?

Yes! Either active starter or leftover sourdough discard works well in this recipe. Active starter gives a bit more lift, while discard lends a deeper tang.

Can I bake this in a bundt pan?

Absolutely. This recipe works beautifully in a bundt pan or even a glass pan or muffin tin — just adjust your baking time accordingly and use your visual cues.

Why is my cake dense?

If your cake feels too dense, you may have overmixed or not let your room temperature ingredients blend fully. Next time, cream the butter and sugar until light and airy — that’s the key to the perfect pound cake.

Can I add other flavors?

Yes! Try almond extract, lemon zest, or a small swirl of jam before baking for added flavor and fun variation.

How do I know when it’s done?

Insert a cake tester into the center — it should come out with moist crumbs but not wet batter. The top should be golden brown and spring back lightly when touched.

More Sourdough Dessert Recipes to Try

If you love this classic sourdough pound cake, you’ll enjoy these other sweet sourdough recipes made with simple ingredients and your homemade sourdough starter:

Each one is a delicious way to use your sourdough discard recipe for more than just sourdough bread.

Final Thoughts

This sourdough pound cake loaf is one of those recipes that reminds you why you love baking from scratch. The rich, buttery texture, subtle tang, and tender crumb make it a comforting treat you’ll want to bake again and again.

Whether you’re using your classic fresh sourdough starter or that little jar of discard you’ve been saving, this loaf is the perfect way to turn it into something beautiful. Bake it once, and you’ll find yourself coming back to this delicious cake every time you want a timeless, no-fuss dessert.

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!

Classic Sourdough Pound Cake Loaf Pan Recipe

This classic sourdough pound cake loaf is rich, buttery, and perfectly tender with a subtle tang from sourdough starter. An easy from-scratch recipe baked in a loaf pan for simple, timeless flavor.

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Serving Size 9×5 loaf

Ingredients

2 sticks unsalted butter (room temperature)
1½ cups granulated sugar
4 large eggs, room temperature
¼ cup sourcream (room temperature)
1 tsp vanilla extract
½ cup sourdough discard(room temperature)
2 cups all-purpose flour
1 tsp salt

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in sour cream, vanilla, and sourdough discard until smooth and well combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until combined — don’t overmix.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil halfway through baking.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.