15 Buttery Sourdough Discard Pound Cake That’s Simply Elegant

You keep a sourdough starter for fun, and now you’ve got discard stacking up. What if you could turn that tangy treasure into a rich, tender cake? These 15 Buttery Sourdough Discard Pound Cake That's Simply Elegant recipes take your discard and make it feel special.

You’ll find bright citrus glazes, warm spices, brown butter depth, and delicate nut accents. Each recipe is designed for home bakers. The instructions are clear, times are realistic, and flavors are balanced.

Whether you’re brunch hosting, craving an afternoon treat, or gifting a loaf, there’s a sourdough discard pound cake here for you. Pin a few favorites and keep your starter happy while serving buttery, elegant cakes your friends will ask about.

1. Buttery Sourdough Discard Pound Cake That's Simply Elegant — Classic Vanilla

This classic vanilla version shows off how simple discard can be luxurious. The cake is buttery with a mild tang and pillowy crumb. It’s ideal for brunch or a tea table.

You’ll love the smooth vanilla aroma and the way the cake browns to honey gold. It’s forgiving and perfect if you’re new to sourdough discard pound cake baking. Expect a light crust and soft interior.

Prep time: 20 minutes | Cook time: 60 minutes | Total: 1 hour 20 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) active sourdough starter discard, room temperature
• 1 1/2 cups (340 g) unsalted butter, softened to room temperature
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1/2 cup (120 ml) whole milk, room temperature
• Zest of 1 lemon (optional, for brightness)

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan, or line with parchment with a 1-inch overhang.
2. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, beating briefly after each addition. Scrape bowl as needed.
5. Stir in discard and vanilla until incorporated. Batter may look slightly curdled — that’s okay.
6. Alternate adding dry mix and milk in three additions, beginning and ending with dry mix. Fold gently until just combined.
7. Pour batter into the prepared pan, smoothing the top. Tap pan once on counter to release large air bubbles.
8. Bake 55–65 minutes, until the top is deep golden and a toothpick comes out with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
9. Cool in pan 15 minutes, then lift out using parchment and cool completely on a wire rack before slicing.

How to Serve It

Serve slices plain or lightly dusted with powdered sugar. Top with fresh berries and a dollop of whipped cream for brunch. Pair with strong coffee or chamomile tea. Store wrapped at room temperature up to 3 days, or freeze individual slices for up to 2 months. Make ahead by baking a day early; the flavor deepens overnight.

2. Brown Butter & Maple Sourdough Discard Pound Cake

This pound cake uses brown butter for nutty depth and maple for rounded sweetness. It’s richer, with toffee notes balancing the sourdough tang.

Expect a moist, golden crumb and a fragrant aroma. It’s perfect for cozy breakfasts or weekend coffee breaks. Fans of warm, nutty desserts will adore this one.

Prep time: 20 minutes | Cook time: 65 minutes | Total: 1 hour 25 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120 ml) pure maple syrup
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1/2 cup (120 ml) whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. Brown butter in a saucepan over medium heat until nutty and amber. Remove from heat and cool slightly.
3. Whisk flour, baking powder, baking soda, and salt together.
4. In a bowl, beat cooled brown butter and sugar until combined.
5. Add eggs one at a time, mixing after each. Mix in maple syrup and vanilla.
6. Stir in sourdough discard until incorporated.
7. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
8. Pour into pan and smooth. Bake 60–70 minutes, until a toothpick has a few moist crumbs.
9. Cool 15 minutes in pan, then remove and cool completely on a rack. Brush top with a little extra maple syrup while warm for shine.

How to Serve It

Slice thick and drizzle extra maple syrup or warm caramel. Top with toasted pecans for crunch. Pairs nicely with espresso or whipped mascarpone. Keep tightly wrapped at room temperature for up to 3 days, or freeze slices individually. Make ahead and rewarm briefly for serving.

3. Lemon Poppyseed Sourdough Discard Pound Cake

This lemon poppyseed cake is bright and lively. The sourdough discard gives a subtle tang that balances tart lemon and crunchy poppy seeds.

You’ll get a spring-like zest and a fine, tender crumb. It’s great for showers, brunches, or lighter dessert plates. Someone who likes citrus-forward desserts will love this.

Prep time: 20 minutes | Cook time: 55 minutes | Total: 1 hour 15 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/2 cups (340 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs, room temperature
• Zest of 2 lemons
• 1/4 cup (60 ml) fresh lemon juice
• 2 3/4 cups (330 g) all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) buttermilk, room temperature

Instructions

1. Preheat oven to 325°F (163°C). Grease a loaf pan and line with parchment.
2. Whisk flour, baking powder, baking soda, salt, and poppy seeds.
3. Cream butter and sugar until light, about 3 minutes.
4. Add eggs one at a time, then fold in lemon zest and discard.
5. Mix in lemon juice.
6. Alternate adding dry mix and buttermilk, beginning and ending with dry mix. Stir until just combined.
7. Pour into pan and smooth. Bake 50–60 minutes, toothpick should come out mostly clean.
8. Cool in pan 10–15 minutes, then remove and cool on rack. Drizzle with lemon glaze (powdered sugar + lemon juice) when cool.

How to Serve It

Serve with lemon curd and fresh berries. Garnish with extra zest and a sprinkle of poppy seeds. Pairs with Earl Grey tea or citrusy cocktails. Store wrapped at room temperature for 2–3 days or freeze for longer. Make the glaze fresh for the brightest flavor.

4. Cardamom & Orange Sourdough Discard Pound Cake

A floral, spiced cake with cardamom and bright orange notes. The discard adds subtle tang that complements the exotic spice.

Flavor is aromatic and a little perfume-like. The texture is tight but soft. This one’s lovely at tea or a refined brunch. You’ll smell orange and spice as it bakes.

Prep time: 20 minutes | Cook time: 60 minutes | Total: 1 hour 20 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/2 cups (340 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• Zest of 2 oranges
• 1/4 cup (60 ml) fresh orange juice
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon fine salt
• 1/2 cup (120 ml) sour cream, room temperature

Instructions

1. Preheat oven to 325°F (163°C). Grease and parchment-line a 9×5-inch loaf pan.
2. Mix flour, baking powder, baking soda, cardamom, and salt in a bowl.
3. Cream butter and sugar until light. Add eggs one at a time.
4. Stir in orange zest, orange juice, and sourdough discard.
5. Alternate adding dry mix and sour cream, starting and ending with dry mix. Fold to combine.
6. Pour into pan and smooth. Bake 55–65 minutes or until a toothpick is mostly clean.
7. Let cool 15 minutes in pan, then finish on a rack. Brush with a thin orange syrup for extra shine.

How to Serve It

Serve with poached pears or a dollop of crème fraîche. Garnish with thin orange slices and a few powdered sugar sprinkles. Pairs well with black tea or lightly spiced chai. Store in an airtight container at room temperature for 3 days. Make it a day ahead; flavors meld beautifully.

5. Buttery Sourdough Discard Pound Cake That's Simply Elegant — Lemon Glaze & Thyme

This lemon-thyme loaf blends bright citrus with an herbal finish. The thyme lifts the buttery base, making it feel sophisticated and light.

The texture is tender, almost silky, with a sticky glaze on top. It suits brunch, bridal showers, or gifting. You’ll notice a bright lemon tang followed by a herbaceous whisper.

Prep time: 20 minutes | Cook time: 60 minutes | Total: 1 hour 20 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/2 cups (340 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 3 cups (360 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• For glaze: 1 cup (120 g) powdered sugar + 2 tablespoons lemon juice
• Fresh thyme sprigs for garnish

Instructions

1. Preheat oven to 325°F (163°C). Grease a loaf pan and line with parchment.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until pale and fluffy.
4. Add eggs one at a time, then stir in lemon zest, vanilla, and sourdough discard.
5. Alternate adding dry mixture and milk, beginning and ending with dry ingredients.
6. Pour batter into pan and smooth top. Bake 55–65 minutes, toothpick should come out with moist crumbs.
7. Cool 10 minutes, then remove to a rack. Mix glaze and drizzle over warm loaf. Garnish with thyme sprigs.

How to Serve It

Slice and plate with a small thyme sprig atop each piece. Pairs well with lemon tea or sparkling wine. Store wrapped at room temperature up to 3 days; glaze best eaten day of baking. For make-ahead, bake and freeze; add fresh glaze when serving.

6. Chocolate Chip Sourdough Discard Pound Cake

Chocolate chips add comfort and nostalgia here. The discard adds tang that balances sweet chocolate. Texture is moist and studded with melty pockets.

It’s perfect for kids and chocoholics. Expect a tender, crumbly slice flecked with chocolate. The cake smells like warm cocoa and butter.

Prep time: 15 minutes | Cook time: 60 minutes | Total: 1 hour 15 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1 1/2 cups (255 g) semisweet chocolate chips, room temperature (to prevent sinking)

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a loaf pan.
2. Whisk flour, baking powder, baking soda, and salt. Toss chips with 1 tablespoon flour.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
4. Mix in sourdough discard.
5. Alternate adding dry ingredients and milk. Fold in chocolate chips gently.
6. Pour into pan and smooth. Bake 55–65 minutes, until a toothpick has a few moist crumbs.
7. Cool 15 minutes in pan, then transfer to a rack. Serve warm for melty chips.

How to Serve It

Serve slightly warm with vanilla ice cream or a smear of peanut butter. Garnish with extra chips or a light dusting of cocoa. Pairs with cold milk or espresso. Store covered at room temperature for 2–3 days; refrigerate in hot climates. Slices freeze well.

7. Almond & Amaretto Sourdough Discard Pound Cake

Almond extract and a splash of amaretto create an elegant nut-forward cake. The discard’s tang makes the almond notes sing.

The crumb is fine and slightly dense, with crunchy almonds on top. Great for dinner parties or gifting. You’ll taste toasted nuts and warm liqueur.

Prep time: 20 minutes | Cook time: 60 minutes | Total: 1 hour 20 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/2 cups (340 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1 1/2 teaspoons almond extract
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1/3 cup (40 g) slivered almonds, toasted
• For glaze: 2 tablespoons amaretto + 1/2 cup (60 g) powdered sugar

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a loaf pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light. Add eggs one at a time.
4. Stir in discard and almond extract.
5. Alternate adding dry mix and milk, beginning and ending with dry mix. Fold in half the almonds.
6. Pour into pan; sprinkle remaining almonds on top.
7. Bake 55–65 minutes until toothpick comes out with moist crumbs.
8. Cool 10–15 minutes, remove, then brush with amaretto glaze while warm.

How to Serve It

Slice and serve with whipped ricotta or mascarpone. Garnish with toasted almonds and a drizzle of amaretto. Pairs well with dessert wine or black coffee. Store at room temperature in an airtight container for 2–3 days. Freeze wrapped for up to 2 months.

8. Brown Sugar & Cinnamon Sourdough Discard Pound Cake

This cake leans on deep brown sugar and warm cinnamon. The discard brightens the rich, molasses-like sweetness.

Texture is moist with a slightly caramelized top. It’s a cozy, fall-friendly choice. It smells like warm spice and butter as it bakes.

Prep time: 20 minutes | Cook time: 60 minutes | Total: 1 hour 20 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 1 cup (220 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 3 large eggs, room temperature
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup (120 ml) buttermilk
• Optional cinnamon-sugar topping: 2 tablespoons brown sugar + 1 teaspoon cinnamon

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a loaf pan.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and both sugars until light and fluffy.
4. Add eggs one at a time, then mix in sourdough discard.
5. Alternate adding dry mix and buttermilk, starting and ending with dry mix.
6. Pour into pan. Sprinkle cinnamon-sugar topping if using.
7. Bake 55–65 minutes until a toothpick comes out with moist crumbs.
8. Cool 15 minutes in pan, then transfer to rack.

How to Serve It

Serve with a smear of cream cheese frosting or a simple glaze. Pair with chai tea or black coffee. Store covered at room temperature for 2–3 days. Make ahead: bake and freeze; thaw and warm gently.

9. Buttery Sourdough Discard Pound Cake That's Simply Elegant — Brown Butter & Almond

This version layers brown butter richness with toasted almond flavors. The sourdough discard cuts the richness, keeping the cake balanced.

Texture is silky and slightly dense, with crunchy almond notes. It’s refined and perfect for gift loaves or dessert platters. You’ll notice caramelized butter and toasted almond aromas.

Prep time: 25 minutes | Cook time: 65 minutes | Total: 1 hour 30 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/2 cups (340 g) unsalted butter (brown), cooled
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon almond extract
• 3 cups (360 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1/2 cup (60 g) sliced almonds, toasted
• For glaze: 1/2 cup powdered sugar + 1 tablespoon milk + 1/4 teaspoon almond extract

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a loaf pan.
2. Brown butter until nutty and amber; cool slightly.
3. Whisk flour, baking powder, baking soda, and salt.
4. Beat brown butter and sugar until combined. Add eggs one at a time.
5. Mix in sourdough discard and almond extract.
6. Alternate adding dry mix and milk, folding in toasted almonds at the end.
7. Pour batter into pan and smooth. Bake 60–70 minutes, until a toothpick comes out clean-ish with a few moist crumbs.
8. Cool 15 minutes in pan, then remove. Whisk glaze and drizzle when loaf is warm.

How to Serve It

Serve with lightly sweetened whipped cream or a scoop of vanilla gelato. Garnish with extra toasted almonds. Pairs with nutty coffee or amaretto liqueur. Store airtight at room temperature for 3 days. Freeze sliced portions for easy reheating.

10. Maple Pecan Sourdough Discard Pound Cake

The maple and pecans make this cake a perfect fall offering. The discard keeps it from feeling cloying.

The crumb is moist with crunchy pecan bits throughout. It’s rich but balanced. You’ll smell roasted pecans and warm maple while it bakes.

Prep time: 15 minutes | Cook time: 60 minutes | Total: 1 hour 15 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 1 cup (220 g) packed dark brown sugar
• 3 large eggs, room temperature
• 1/2 cup (120 ml) pure maple syrup
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1 cup (100 g) chopped toasted pecans, divided

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a loaf pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and brown sugar until light. Add eggs one at a time and maple syrup.
4. Stir in sourdough discard.
5. Alternate adding dry mix and milk, folding in half the pecans.
6. Pour into pan, top with remaining pecans.
7. Bake 55–65 minutes, toothpick should come out with some moist crumbs.
8. Cool 15 minutes, then remove and let cool on a rack. Brush with extra maple syrup if desired.

How to Serve It

Slice and serve with salted caramel sauce or a smear of ricotta. Garnish with whole toasted pecans and a light sprinkle of flaky sea salt. Pair with dark roast coffee or dessert wine. Store in an airtight container at room temperature for 3 days, or freeze slices.

11. Orange Chocolate Sourdough Discard Pound Cake

This marbled cake balances bittersweet chocolate with bright orange. The sourdough discard yields a gentle tang behind the flavors.

The texture alternates soft chocolate streaks and tender orange batter. It’s playful yet refined, great for afternoon tea. You’ll notice citrus oils and chocolate scent as it cools.

Prep time: 20 minutes | Cook time: 60 minutes | Total: 1 hour 20 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• Zest of 2 oranges
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/2 cup (90 g) semisweet chocolate chips (optional)

Instructions

1. Preheat oven to 325°F (163°C). Prepare a loaf pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar. Add eggs one at a time, stir in orange zest and discard.
4. Divide batter into two bowls. Stir milk into each equally.
5. Add cocoa powder and chocolate chips to one bowl.
6. Alternate spooning batters into the pan to create a marble effect. Swirl with a skewer.
7. Bake 55–65 minutes, until a toothpick comes out clean-ish with a few crumbs.
8. Cool in pan 15 minutes, then transfer to rack.

How to Serve It

Serve slices with orange segments or a dusting of powdered sugar. Pair with espresso or orange liqueur cocktails. Store covered at room temperature up to 2–3 days. Freeze for longer storage.

12. Honey & Lavender Sourdough Discard Pound Cake

This floral honey-laced cake is delicate and fragrant. The sourdough discard adds a soft tang that keeps the sweetness balanced.

The crumb is tender and fragrant, with a silky honey glaze. It’s perfect for bridal showers or elegant brunches. Expect a gentle floral perfume as it bakes.

Prep time: 20 minutes | Cook time: 55 minutes | Total: 1 hour 15 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 3/4 cup (180 g) honey
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temperature
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1 tablespoon dried culinary lavender, finely chopped
• For glaze: 1/2 cup powdered sugar + 2 tablespoons honey + 1 tablespoon milk

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a loaf pan.
2. Whisk flour, baking powder, baking soda, and salt. Stir in lavender.
3. Cream butter, honey, and sugar until smooth.
4. Add eggs one at a time, then stir in sourdough discard.
5. Alternate adding dry mix and milk, beginning and ending with dry mix.
6. Pour batter into pan and smooth. Bake 50–60 minutes, toothpick should come out with moist crumbs.
7. Cool 10–15 minutes, remove, and drizzle glaze when warm.

How to Serve It

Serve thin slices with a drizzle of extra honey and a few lavender buds as garnish. Pairs with Earl Grey tea or a light white wine. Store wrapped at room temperature for 2 days; refrigerate longer for freshness. Lavender can be reduced if you prefer subtler flavor.

13. Coconut & Lime Sourdough Discard Pound Cake

This tropical loaf pairs coconut and lime for a lively, breezy flavor. The sourdough discard adds subtle acidity that complements the coconut.

Expect moist, slightly chewy crumb with bright lime zing. Great for summer gatherings or poolside dessert. You’ll taste toasted coconut and citrus oil.

Prep time: 20 minutes | Cook time: 55 minutes | Total: 1 hour 15 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 2 limes + 2 tablespoons juice
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) coconut milk
• 1 cup (80 g) sweetened shredded coconut, toasted

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a loaf pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light. Add eggs one at a time.
4. Stir in sourdough discard, vanilla, lime zest, and lime juice.
5. Alternate adding dry ingredients and coconut milk, folding in half the toasted coconut.
6. Pour into pan and top with remaining toasted coconut.
7. Bake 50–60 minutes, until a toothpick comes out mostly clean.
8. Cool 10–15 minutes, then remove and cool on a rack.

How to Serve It

Serve with coconut whipped cream and lime wedges. Garnish with extra toasted coconut and a dusting of powdered sugar. Pairs with iced tea or tropical cocktails. Store at room temperature in an airtight container for 2–3 days; freeze slices if needed.

14. Earl Grey & Honey Sourdough Discard Pound Cake

Infuse the batter with Earl Grey tea for bergamot notes and finish with honey glaze. The discard keeps things bright.

The cake is aromatic with a delicate crumb and subtle citrus-floral notes. It’s ideal alongside a pot of tea. You’ll smell bergamot as you slice.

Prep time: 20 minutes | Cook time: 55 minutes | Total: 1 hour 15 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 3 tablespoons finely ground Earl Grey tea (from 4–5 tea bags)
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• For glaze: 1/2 cup powdered sugar + 2 tablespoons honey + 1 teaspoon brewed Earl Grey

Instructions

1. Preheat oven to 325°F (163°C). Prepare loaf pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light. Add eggs one at a time.
4. Stir in sourdough discard and ground Earl Grey.
5. Alternate adding dry mix and milk, mixing until just combined.
6. Pour into pan and bake 50–60 minutes, until a toothpick comes out with moist crumbs.
7. Cool briefly, then remove and glaze with honey-Earl Grey mixture when warm.

How to Serve It

Serve thin slices with a pot of Earl Grey or light tea sandwiches. Garnish with a lemon twist. Store in an airtight container at room temperature for up to 3 days. Make ahead and slice for tea service.

15. Citrus Mascarpone Sourdough Discard Pound Cake

This cake pairs a silky mascarpone swirl or topping with bright citrus. The sourdough discard adds complexity that balances richness.

Texture is creamy and smooth, almost custardy near the mascarpone. It’s great for special breakfasts or dessert. You’ll taste cream cheese-like tang and citrus brightness.

Prep time: 25 minutes | Cook time: 60 minutes | Total: 1 hour 25 minutes | Serves: 8–10.

Ingredients

• 1 cup (240 g) sourdough starter discard, room temperature
• 1 1/4 cups (285 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 8 ounces (225 g) mascarpone, room temperature
• Zest of 1 lemon and 1 orange

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a loaf pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. In a bowl, beat mascarpone with lemon and orange zest until smooth; set aside.
4. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
5. Stir in sourdough discard.
6. Alternate adding dry mix and milk until nearly combined.
7. Fold half the mascarpone into the batter, keeping some for topping. Pour into pan and smooth.
8. Dollop remaining mascarpone on top and swirl gently with a skewer.
9. Bake 55–65 minutes, until a toothpick comes out with moist crumbs. Cool 15 minutes in pan, then transfer to rack.

How to Serve It

Serve with extra mascarpone, thin citrus slices, and a drizzle of honey. Pairs well with sparkling wine or robust coffee. Store refrigerated if using mascarpone topping, up to 3 days. Bring to room temperature before serving for best texture.

You’ve just scrolled through a wide range of buttery, elegant sourdough discard pound cake ideas. From classic vanilla to floral honey-lavender, these recipes turn discard into something delightful. Pin the ones you want to try, and keep your starter fed and your kitchen smelling like butter and citrus.

Which flavor are you trying first? Save a few for later and share your favorite with friends or family — these loaves make lovely gifts and slow, satisfying treats.