Sourdough Lemon Poppy Seed Pound Cake

This sourdough lemon poppy seed pound cake is the kind of recipe I reach for when I want something special without the fuss. Moist crumb, bright lemon flavor, and a simple glaze that sets beautifully.

The sourdough discard keeps the crumb tender and moist without any sour taste. Fresh lemon zest and juice bring vibrant citrus flavor that holds up perfectly through baking, while the poppy seeds add gentle texture in every bite.

If you love sourdough discard baking, you might also enjoy Sourdough Banana Nut Muffins | Discard or Starter, Sourdough Waffles and Pancakes, and Sourdough Animal Crackers with Freshly Milled Flour.

Sliced sourdough lemon poppy seed pound cake with thick lemon glaze on a white serving platter, fresh lemons in the background.

Did you know you can convert your recipes to freshly milled flour? I share how to convert your recipes and more at The Cottage Mill.

A wooden flour mill dispensing freshly ground flour into a glass bowl in a cozy kitchen with copper utensils.

Step into The Cottage Mill: Freshly Milled Flour Guides, Recipes, and More Await!

Enter The Mill

Why You’ll Love This Recipe

Classic pound cake texture – This cake bakes up with a traditional tight, tender crumb that slices cleanly and holds together beautifully whether you’re serving it at brunch or wrapping individual portions for the freezer.
Uses sourdough discard without planning – Unfed discard goes straight into the batter with no fermentation timing, no starter maintenance, and no adjusting your schedule around feeds.
Bright lemon flavor all the way through – Fresh lemon zest and juice create clear, concentrated citrus flavor that comes through after baking and carries into every bite of the finished glaze.
Stays moist for days – The combination of butter and sourdough discard keeps the crumb tender at room temperature for 2 to 3 days and even longer when refrigerated.
Freezer friendly in individual portions – This loaf freezes beautifully sliced, which makes it a practical make-ahead option for brunch, afternoon tea, or a weeknight dessert pulled straight from the freezer.

Absolutely amazing. Intense lemon flavour. ~Summermustic75 on Pinterest

Leave your review below

Ingredients

All-purpose flour – Provides structure for a classic pound cake crumb that holds together for clean slicing without becoming dense or heavy.
Baking powder – Gives the cake lift so it rises evenly and stays light through the center rather than sinking or baking unevenly.
Salt – Enhances all the flavors throughout the cake and balances the sweetness from the sugar and glaze.
Salted butter – Creates rich flavor and supports the traditional pound cake texture. Unsalted butter works as well with no other changes needed.
Granulated sugar – Sweetens the cake and helps create that fine, tight crumb characteristic of a classic pound cake.
Eggs – Add structure and help the batter come together evenly for a consistent bake from edge to center.
Sourdough discard – Adds moisture and tenderness to the crumb while contributing to the cake’s keeping quality without adding noticeable tang.
Lemon zest – Brings concentrated lemon flavor that holds up through baking and carries into the finished glaze.
Lemon juice – Adds acidity to balance the sweetness and deepen the citrus flavor throughout the batter.
Vanilla extract – Rounds out the lemon and softens the overall flavor without competing with the citrus.
Poppy seeds – Add gentle texture and visual interest throughout every slice.
Powdered sugar – Forms the base of the smooth lemon glaze and gives it body as it sets over the cooled cake.
Lemon juice – Provides citrus flavor and thins the glaze to a pourable consistency.
Heavy cream – Creates a smooth, glossy finish that sets cleanly over the cooled loaf.

Slice of sourdough lemon poppy seed pound cake with lemon glaze served on a floral plate with lemon slices in the background.

Variations & Add-Ins

Bake as a bundt cake – Pour the batter into a well-greased bundt pan and bake at 350°F for 65 to 75 minutes, checking doneness near the center with a toothpick before removing from the oven.
Make individual cakes – Divide the batter evenly into lined muffin cups and bake at 350°F for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
Dairy-free version – Substitute dairy-free butter and plant-based cream in equal amounts. The crumb stays moist and the texture holds with minimal change to the finished cake.
Boost the lemon flavor – Add 1 extra tablespoon of lemon zest for 4 tablespoons total to intensify the citrus flavor without affecting the moisture or texture of the batter.
Skip the glaze and dust with powdered sugar – Sift 2 to 3 tablespoons of powdered sugar over the fully cooled loaf for a lighter finish that still looks beautiful on a brunch table.

Recipe Tips

Use room temperature ingredients – Softened butter, room temperature eggs, and discard blend more smoothly and create a uniform batter with an even crumb from edge to center.

Cream the butter and sugar thoroughly – Beat for a full 2 to 3 minutes until the mixture looks light and noticeably increased in volume. This step incorporates air and builds the foundation for a tender pound cake crumb.

Measure the discard precisely – Use exactly ⅓ cup (100 grams) of sourdough discard for the best texture. Too much discard adds excess moisture and can cause the center to sink or the crumb to feel gummy.

Mix gently after adding flour – Stir until no dry flour remains visible and stop there. Overmixing after the flour goes in develops gluten and produces a tough crumb rather than a tender one.

Check doneness near the center – Insert a toothpick into the middle of the loaf rather than the edges. The center takes longest to bake through, and the edges will always appear done before the crumb is fully set.

Expect slight batter separation – The batter may look slightly curdled before baking due to the acidity in the sourdough discard. This is normal and bakes into a smooth, even crumb.

Tent if browning too quickly – If the top darkens before the center is done, lay a loose piece of aluminum foil over the pan for the last 15 to 20 minutes to protect the color while the crumb finishes baking.

Cool completely before glazing – A warm cake will absorb the glaze rather than letting it set on the surface. Cooling fully first creates that smooth, glossy finish rather than a soaked-in glaze.

Watch cast-iron pans – Cast iron browns faster than other pans. You might need to tent the loaf with foil partway through if the edges are darkening too quickly.

Dry ingredients mixed in a bowl for sourdough lemon poppy seed pound cake batter on a yellow linen cloth.

Sourdough lemon poppy seed pound cake batter fully mixed with visible poppy seeds in a large bowl.

Instructions

Preheat and prepare the pan – Heat your oven to 350°F. Grease a standard 9×5-inch loaf pan and line it with parchment paper so the cake releases cleanly after baking.
Cream butter and sugar – In a large bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes until the mixture looks light and noticeably increased in volume. This builds the foundation for a tender pound cake crumb.
Add eggs and flavorings – Beat in the eggs one at a time, mixing well after each addition. Add the sourdough discard, lemon zest, lemon juice, and vanilla extract and mix until everything looks smooth and well combined.
Mix in dry ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add this to the wet ingredients and mix gently until no dry flour remains visible.
Fold in poppy seeds – Gently fold the poppy seeds through the batter until evenly distributed. Stop mixing as soon as they are incorporated to avoid overworking the batter.
Fill the pan and bake – Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 60 minutes until the top is golden and a toothpick inserted in the center comes out clean. If the top darkens before the center is done, lay a loose piece of foil over the pan for the last 15 to 20 minutes.
Make the glaze – Whisk together the powdered sugar, lemon juice, and heavy cream in a small bowl until smooth and fully combined. The glaze should be pourable but thick enough to coat the back of a spoon.
Cool and glaze – Let the cake cool completely in the pan on a wire rack before removing it. Once fully cool, pour the glaze evenly over the top and allow it to set before slicing.

Gifting Ideas

Gift the whole loaf – This pound cake slices cleanly and travels well, which makes it a natural choice for gifting whole. Wrap the glazed loaf in parchment, tie with twine, and tuck it into a bread box or basket for a cottage-style presentation.
Wrap individual slices – Slice the fully cooled and glazed loaf and wrap each piece individually in parchment paper tied with twine. Individual portions are easy to tuck into a gift bag or drop off without any additional packaging.
Glaze before gifting – Pour the lemon glaze over the fully cooled loaf just before wrapping so it sets into a smooth, glossy finish that looks polished without any extra effort.
Add a handwritten note – Let the recipient know the cake keeps at room temperature for 2 to 3 days, refrigerates for up to 5 days, and freezes well in individual slices for up to 2 months.

Freezing & Storage

Room temperature. Keep the cooled cake in an airtight container at room temperature for up to 2 to 3 days. The combination of butter and sourdough discard helps maintain moisture naturally without drying out between servings.
Refrigerator. For storage beyond 3 days, transfer to an airtight container and refrigerate for up to 5 days. Let slices come to room temperature for 15 to 20 minutes before serving for the best crumb texture.
Freezer. Wrap the whole loaf or individual slices tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 2 months. Freeze without the glaze and add it fresh after thawing for the best finish.
Thawing. Thaw individual slices at room temperature for 30 to 45 minutes. For the whole loaf, thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

Close-up of sliced sourdough lemon poppy seed pound cake showing moist crumb and lemon glaze dripping over the edges.

Recipe FAQs

Yes, this recipe is designed for unfed sourdough discard. It provides moisture and structure without any fermentation timing. You can use active starter if that’s what you have, but discard works better here.

No. The lemon flavor is much more noticeable than any sourdough tang. The discard adds moisture and depth, not sourness.

Soaking is optional. Dry poppy seeds work perfectly in this cake. If you prefer a softer texture, you can soak them briefly in milk or lemon juice, but it’s not necessary.

Dense texture usually comes from overmixing after the flour goes in, using too much sourdough discard, or expired baking powder. To check your baking powder, add half a teaspoon to a small bowl of hot water — if it bubbles vigorously it is still active.

A standard loaf pan is ideal for even baking and that classic pound cake shape. You can use a Bundt pan, but you’ll need to add about 10-15 minutes to the bake time and check doneness carefully.

Join The Community

Want More Cozy Recipes & Seasonal Inspiration?

Get cozy, from-scratch recipes, seasonal cottage living tips, and slow living inspiration delivered straight to your inbox.

Join Today!

More Sourdough Dessert Recipes from the Cottage

Did you make this recipe?

Rate it 5 “⭐️” below.

If you liked this recipe, I’d be so grateful if you would share it with others. Use the buttons below to share, comment, or connect.

@themoderndaycottage Leave a Comment @themoderndaycottage

Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

About Me