My Sourdough Discard Lemon Pound Cake with Lemon Glaze is rich, buttery, and perfectly balanced with bright lemon flavor and a soft, tight crumb. Made with just 120g of sourdough discard, it bakes into a classic loaf that slices beautifully and stays incredibly moist.
Finished with a silky lemon glaze, this cake has that bakery-style look and flavor, perfect for spring baking or an everyday treat.
Why you'll love this recipe
- Bright, fresh lemon flavor
- True pound cake texture with a soft, tight crumb
- Uses sourdough discard without overpowering the flavor
- Lemon syrup + glaze = extra moist
- Beautiful, clean slices (perfect for photos!)
If you love this recipe, you'll definitely want to try out my sourdough lemon snack cake as well as my sourdough blueberry muffins.
Best seasons, holidays, and occasions for this recipe
This recipe is perfect for spring and summer, when bright lemon flavors feel fresh, light, and especially inviting. The citrusy sweetness pairs beautifully with warmer weather and makes this cake feel both cozy and refreshing.
It’s a great choice for Easter and Mother’s Day, where simple, homemade bakes shine on brunch tables. The loaf format makes it easy to slice and serve alongside other dishes without any fuss.
This cake also works wonderfully for baby showers and bridal showers, where lighter desserts are often preferred. Its soft texture and glossy glaze give it a polished, bakery-style look that feels special but approachable.
For everyday baking, it’s perfect for coffee dates, slow mornings, or an afternoon treat. It stores well, tastes even better the next day, and is easy to make ahead for guests or busy weeks.
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Ingredients
- all-purpose flour
- baking powder
- fine sea salt
- unsalted butter
- granulated sugar
- eggs
- sourdough discard
- whole milk
- vanilla extract
- lemons (zest and juice)
- powdered sugar
See recipe card for quantities.
Ingredient notes
- Sourdough discard: Use 120g for the perfect balance of moisture without compromising structure.
- Lemon zest: Essential for strong lemon flavor; don’t skip it.
- Butter: Make sure it’s fully softened for proper creaming.
- Lemon juice: Fresh juice gives the best flavor for both the cake and glaze.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Cream: Butter and sugar until light and fluffy.
Step 2: Mix: Add eggs, discard, and lemon ingredients.
Step 3: Bake: Pour into pan and bake until just set. (about 1 hour 10 mins - 1 hour 20 mins)
Step 4: Finish: Make the glaze and pour onto the cooled loaf.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Milk: Use buttermilk for a slightly tangier, softer crumb.
- Butter: Use salted butter and reduce added salt slightly.
- Flour: Replace 25% with cake flour for a softer texture.
Variations
- Blueberry: Fold in 1 cup blueberries for a lemon blueberry version.
- Raspberry: Add fresh or frozen raspberries for a tart twist.
- Extra lemon: Add 1 teaspoon lemon extract for a stronger citrus flavor.
Equipment
- Kitchen scale
- Spatula
- Loaf pan (9x5-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Zester or microplane
- Parchment paper
- Wire cooling rack
- Pastry brush or spoon for glazing
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze (unglazed or glazed) for up to 2 months.
Audrey's Tip
Rub the lemon zest into the sugar first:
Before creaming, use your fingers to rub the lemon zest into the sugar. This releases the oils and gives you a deeper, more natural lemon flavor throughout the cake.
FAQ
Yes, it actually tastes even better the next day!
A center crack is completely normal for pound cake and gives it that classic, homemade look. It happens as the outside sets first and the center continues to rise, pushing upward and splitting the top.
If you want a more controlled, even crack, you can run a line of cold butter down the center of the batter before baking. This helps guide where the cake splits and keeps the crack neat and uniform instead of jagged.
Related
Looking for other recipes like this? Try these:
Sourdough Lemon Glazed Pound Cake
Equipment
- Kitchen Scale
- Loaf pan (9x5-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Zester or microplane
- Parchment Paper
- Wire cooling rack
- Pastry brush or spoon for glazing
Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 5 g baking powder 1 tsp
- 3 g fine sea salt ½ tsp
Wet Ingredients
- 170 g unsalted butter softened
- 250 g granulated sugar
- 200 g large eggs 4 eggs
- 120 g sourdough discard
- 60 g whole milk
- 10 g vanilla extract
- Zest of 2 lemons
- 60 g fresh lemon juice
Lemon Glaze
- 120 g powdered sugar 1 cup
- 30–40 g fresh lemon juice 2–3 tbsp
- Pinch of salt
Instructions
- Prep the pan: Preheat oven to 325F. Grease and line a 9x5 loaf pan with parchment.
- Mix dry ingredients: Whisk together flour, baking powder, and salt. Set aside.
- Cream butter & sugar: Beat butter and sugar for 3–4 minutes until pale and fluffy.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Add discard & flavor: Mix in sourdough discard, milk, vanilla, lemon zest, and lemon juice until smooth.
- Combine: Add dry ingredients and mix just until incorporated.
- Bake: Pour into the pan and bake 70-80 minutes, or until a toothpick comes out clean or with a few crumbs.
- Cool: Let cool in the pan 15 minutes, then transfer to a rack and cool completely.
- Make the Glaze: In a bowl, whisk powdered sugar, lemon juice, and a pinch of salt until smooth.
- Decorate: Once the cake is fully cool, pour glaze over the top. Let it sit 15–20 minutes until slightly set.
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