Sourdough Lemon Poppy Seed Pound Cake

4.75 from 4 votes

This sourdough lemon poppy seed pound cake uses unfed discard for a tender, close crumb with bright citrus flavor that carries all the way through the bake and into the lemon glaze.

Prep Time10

Cook Time55

Additional Time1

Total Time2 5

Course: Brunch, Desserts

Cuisine: American

Servings: slices

Calories: 284kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Medium Mixing Bowl
1 Whisk
1 Spatula
1 9x5 Loaf Pan
1 Parchment Paper

Ingredients

Cake Batter

1¼ cups all-purpose flour 148 grams
1½ teaspoons baking powder 7 grams
½ teaspoon salt 3 grams
1 cup salted butter (can use unsalted) softened 226 grams
1 cup granulated sugar 200 grams
3 large eggs room temperature 130 grams
⅓ cup sourdough discard 100 grams
3 tablespoons lemon juice 45 grams
3 tablespoons lemon zest
1 teaspoon vanilla extract 4 grams
2 tablespoons poppy seeds 17 grams

Glaze

1 cup powdered sugar 120 grams
3½ teaspoons lemon juice 17 grams
1 tablespoon heavy cream 15 grams

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.

Video

Notes

Use room temperature ingredients – Butter, eggs, and discard blend more smoothly when not cold, which helps create a uniform batter and an even pound cake crumb.

Cream the butter and sugar thoroughly – Mixing until light and smooth helps incorporate air and supports the tight but tender texture expected in pound cake.

Measure discard carefully – Too much discard can weigh down the batter and lead to a dense or gummy center once baked.

Expect a curdled batter – The batter may look slightly separated before baking due to sourdough acidity. This is normal.

Nutrition