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–+ servings

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.

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Serving Size 1 9x5 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.