Sourdough Discard Pound Cake Made with Fresh Milled Flour

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This fresh milled flour sourdough discard pound cake recipe is packed with flavor and is perfect for family gatherings, tea parties, or just as a treat for yourself! It is a delightful fusion of tangy sourdough flavor and the buttery richness of a classic pound cake.

When you make a pound cake, does anyone else automatically hear the “Nobody Doesn’t Love Saralee” song from the 90s commercials? I always begged my mom to buy it every time we went grocery shopping because seemed like a timeless classic dessert (along with fondue) to childhood me.

Naturally, I had to give it a shot making it myself with whole wheat flour. You’ll love this rich, moist sourdough pound cake made with fresh-milled flour.

Sourdough discard pound cake has become one of my favorite recipes and the freshly milled flour adds another dimension, enhancing the cake’s flavor and nutritional profile. This recipe balances the tang of sourdough with the natural sweetness of butter and sugar, resulting in a cake that’s moist, dense, and bursting with wholesome goodness. 

Want to try another fresh milled sourdough discard recipe? Try making Sourdough Chocolate Chip Cookies, Sourdough Molasses Cookies, or Sourdough Lofthouse Copycat Cookies.

Benefits of Using Fresh Milled Flour in Cakes

You’ll love this easy cake recipe not only for the taste but also the nutritional value. Rather than using store-bought flour, you’ll love the depth of home-milled grains and just the process of milling your own wheat. Home-milled flour enhances your pound cake in several ways:

• Nutritional Boost: Milling your own grains preserves essential vitamins and minerals lost in commercially milled store-bought flour.
• Depth of Flavor: Fresh flour brings a nutty flavor to baked goods.
• Superior Texture: Cakes made with fresh flour have a nice tender crumb that’s moist and satisfying.

Using Sourdough Discard

Using sourdough discard in this recipe reduces waste and adds a subtle tang to the pound cake. You can keep your discard in the fridge and bring it to room temperature before baking or use your discard straight from the fridge (that’s what I do). Older discard will provide a stronger tang, while fresher discard gives you a milder flavor.

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Fresh Milled Sourdough Discard Pound Cake Recipe

Tools

• Grain Mill
• Stand Mixer with with Paddle Attachment or Electric Mixer
• Mixing bowls
• 9 x 5 Pound Cake Pan (can also use a Loaf Pan or Bundt Pan)
• Spatula
• Kitchen Scale or Measuring Cups
• Grease for the pan (or parchment paper)

Ingredients

• 12 Tablespoons Unsalted Butter, softened
• 1.25 Cups (280g) Sugar
• 3 Eggs, room temperature
• 1/2 Cup (150g) Sourdough Discard (unfed or fed)
• 1/3 Cup (100g) Greek Yogurt
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Cup (200g) Soft White Wheat Berries

Step-By-Step for Sourdough Pound Cake Recipe

Creaming Butter and Sugar: Preheat your oven to 350 degrees and lightly grease your loaf pan. In a bowl of a mixer, cream together softened butter and sugar until light and fluffy (a couple of minutes).

Add Wet Ingredients: Add eggs one at a time, mixing well after each egg before adding the next one. Mix in the sourdough discard, Greek yogurt, and vanilla.

Add Dry Ingredients: In a separate mixing bowl, mill your wheat berries and whisk together with baking powder and salt. Slowly add the flour mixture to the wet ingredients, mixing on low speed. Mix until just combined to avoid overworking the batter.

Baking the Pound Cake: Pour the cake batter into your prepared pan, smoothing the top with a spatula if needed. Bake for 55–65 minutes, or until the top is golden with a split down the middle and a toothpick comes out clean.

Cool Cake: Let the cake cool in the pan for 15-20 minutes before cutting and serving, or transferring to a wire rack to cool completely.

NOTES:

• Some people make their pound cakes in Bundt pans, or you can try a 9 x 5 load pan but baking times may need to be adjusted
• Scrape the sides of the bowl down with a spatula as needed when mixing ingredients
• Sub in sour cream for Greek yogurt if needed
• Soft wheat flour is what I use, but you can play around with other variety of wheat like hard white wheat or spelt
• The split in the center of the cakes is important, as it let’s you know your cake it baked properly
• You can sift the freshly milled flour to remove larger bran pieces, but we keep them in

Storage Tips for Pound Cake

Allow the cake to cool fully before slicing to ensure a moist texture. Store in an airtight container at room temperature for 2-3 days. For longer storage, you can wrap the entire cake, or individual slices, tightly in plastic wrap and freeze 2-3 months. Let thaw and come to room temperature before serving. 

Flavor Variations

You can make this cake your own by trying different flavors like:

• Lemon Pound Cake: Add 1 tbsp lemon zest and 1 tbsp lemon juice
• Almond Pound Cake: Substitute almond extract for vanilla
• Fruit Add-ins: Fold in fresh blueberries, raspberries, or chopped dried fruit

Serving Suggestions for Sourdough Discard Pound Cake

This versatile pound cake is delicious on its own but can be dressed up for special occasions. Eat a slice with a cup of tea, or cube up for fondue, trifles, or dipping. 

• Serve with a dollop of whipped cream and fresh berries
• Drizzle with a simple glaze made from powdered sugar and milk
• Toast slices lightly and top with a spread of butter or cream cheese

Pound Cake Troubleshooting

• Overmixing the Batter: If you stir it too much, the batter can lead to a dense, tough cake. Mix until just combined, and be sure to use soft wheat, not hard wheat
• Too Tangy Flavor: If your cake is too tangy, use fresher sourdough discard next time or reduce the amount slightly

Sourdough pound cake made with fresh ground flour is a wholesome and delicious dessert that brings together the tang of sourdough and the rich, buttery flavor of pound cake. Whether you enjoy it plain or with creative add-ins, this cake is sure to become a favorite. Try it today and experience the magic of combining sourdough with flavorful flour and whole grains!

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