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Overhead picutre of sourdough lemon pound cake on a cooling rack with three slices fanned out.

Sourdough Lemon Glazed Pound Cake

Audrey
This Sourdough Discard Lemon Pound Cake with Lemon Glaze is buttery, tender, and bursting with bright citrus flavor. Finished with a silky lemon glaze that sets perfectly on top, it’s an easy, bakery-style loaf that looks just as good as it tastes.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 340 kcal

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.

Notes

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.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 50gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 102mgSodium: 145mgPotassium: 34mgFiber: 1gSugar: 31gVitamin A: 362IUCalcium: 37mgIron: 1mg
Keyword lemon, pound cake, sourdough discard
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