Get ready to enjoy a delicious treat that’s fun to make and even better to eat! This Sourdough Lemon Poppy Seed Pound Cake has a bright, tangy lemon flavor and a nutty crunch from the poppy seeds.

It’s soft and moist, thanks to the sourdough starter or discard you use. Whether you’re a pro in the kitchen or just starting, this recipe is simple and gives great results every time.

Learn how to make this yummy cake at home today—it’s a perfect way to use your sourdough discard and make something sweet!

Why You Will Love This Recipe Sourdough Lemon Poppy Seed Pound Cake

Bright Lemon Flavor: The fresh lemon juice and zest give this cake a bright and refreshing taste.

Soft and Moist: The sourdough starter or discard keeps the cake soft and moist for days.

Versatile Recipe: You can bake this as a loaf cake or even make it into muffins—great for any time!

Healthy and Tasty: Sourdough not only adds flavor but also some health benefits, making this cake a guilt-free treat.

Easy to Make: This recipe has clear instructions and doesn’t take much time, so anyone can make it!

Tips on How To Make Sourdough Lemon Poppy Seed Pound Cake

• Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature so the batter mixes smoothly.
• Don’t Overmix the Batter: Mix the dry ingredients with the wet just until they’re combined to keep the cake light.
• Grease the Pan Well: Use plenty of cooking spray or butter and flour to keep the cake from sticking to the pan.
• Check for Doneness: Use a toothpick or skewer to check if the cake is done; it should come out clean.
• Cool Completely: Let the cake cool on a wire rack before taking it out of the pan to avoid breaking it.

FAQ

Can I use sourdough starter discard instead of starter for this recipe?

Yes, you can discard sourdough in this recipe. Just make sure it is fresh and not too old, as this can affect the rise of the cake.

Can I use a different type of flour?

This recipe calls for all-purpose flour, but you can use other types of flour such as whole wheat flour or a gluten-free flour blend. Just keep in mind that using a different type of flour may affect the texture and taste of the cake.

How long should I let the cake cool before serving?

It’s best to let the lemon poppy seed cake cool completely before serving. This will allow the flavors to develop and the texture to set. You can serve it as is or with a dusting of powdered sugar or a fresh lemon glaze:).

What type of sourdough starter should I use?

You can use either active sourdough starter or sourdough discard for this recipe. Both will add a slight tang and keep the cake moist.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend instead of regular flour. Just make sure it’s a 1:1 replacement.

How do I store this pound cake?

Keep the cake in an airtight container at room temperature for up to 3 days. For longer freshness, store it in the fridge.

Tools you may need

• Cast Iron Loaf Pan
• Measuring Cups and Spoons
• Mixing Bowls
• Whisk
• Rubber Spatula

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Ingredients you will need

All-purpose flour: Gives the cake its structure.

Baking powder: Helps the cake rise.

Salted butter: Adds flavor and keeps the cake tender.

Sugar: Sweetens the cake and makes it soft.

Poppy seeds: Adds a crunchy texture.

Eggs (room temperature): Binds the ingredients together.

Lemon zest and juice: Adds fresh lemon flavor.

Vanilla extract: Enhances the flavors.

Sourdough starter or discard: Adds moisture and a slight tang to the cake.

Powdered sugar: Used to make the sweet lemon glaze.

Heavy whipping cream: Makes the glaze rich and creamy.

How To Make Sourdough Lemon Poppy Seed Pound Cake

Step 1: Preheat your oven to 350°F (or 325°F if you’re using a bundt cake pan). Grease your loaf pan or muffin pan with cooking spray and line it with parchment paper to keep the cake from sticking.

Step 2: In a large mixing bowl, cream 1 cup of unsalted butter with a mixer on medium speed for 1 minute. This makes the cake light and fluffy. You can also use melted butter if you prefer.

Step 3: Add 1 cup of sugar to the butter and mix on low speed for 2 minutes until the sugar dissolves and the mixture becomes smooth.

Step 4: Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. This helps make the cake nice and soft.

Step 5: Mix in your sourdough starter discard, fresh lemon juice, lemon extract, and fresh lemon zest. These ingredients give your cake a bright lemony flavor. Adding a little sour cream will make the cake extra moist.

Step 6: In a separate bowl, whisk together your flour mixture: 1 1/4 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. This is your dry mixture that will help the cake rise.

Step 7: Slowly add the flour mixture to the wet ingredients and mix just until everything is combined. Be careful not to overmix! Fold in the poppy seeds with a spatula to spread them evenly throughout the batter.

Step 8: Pour the batter into your prepared pan, making sure the top of the cake is smooth and even.

Baking Instructions

Step 9: Bake the cake for 50-60 minutes if using a loaf pan, or 1 1/2 hours if using a bundt pan. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean. If you’re making muffins, bake for about 20-25 minutes.

Step 10: Let the cake cool on a cooling rack in the pan for 1 hour before taking it out. This helps the cake hold its shape.

Step 11: To make the glaze, mix powdered sugar, fresh lemon juice, and heavy whipping cream in a small saucepan over low heat until smooth. Drizzle the glaze over the top of the cooled cake for a sweet finish.

This sourdough lemon poppy seed cake can be made as a loaf, bundt cake, or even muffins.

Enjoy it as a tasty treat any time of the day!

Storage Ideas

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer freshness, store the cake in an airtight container in the fridge for up to a week.
• Freezer: Wrap the cake tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Let it thaw at room temperature before serving.

For even more delicious, homemade treats, explore our favorite cozy recipes below;

• NO Fail Sourdough Starter (how to make + video)
• Homemade Sourdough Pop Tarts (discard or starter)
• Sourdough Raspberry Popovers (discard or starter)
• Sourdough Animal Crackers Recipe (discard or starter)
• The Best Sourdough Einkorn Oatmeal Raisin Cookies

We hope you enjoy this Lemon Poppy Seed Pound Cake recipe as much as we do. If you make this recipe, please tag us @themoderndaycottage on Instagram and leave a comment below.

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Happy Baking!