Instructions:

• Preheat your oven to 350 degrees and then butter and flour a tube pan, bundt pan or grease two 9-inch round pans.
• Then, in the large bowl of a stand mixer with a paddle attachment or a large mixing bowl combine the butter, sugars, eggs and vanilla extract or bean seeds that have been scraped out of the vanilla pod. Mix with the stand mixer or a hand mixer scraping the sides of the bowl. When incorporated beat on medium high speed for 5 minutes until light and fluffy. Add the sourdough discard and mix until just combined.
• In a separate small bowl mix together the dry ingredients. Then, alternately add the dry ingredients and the buttermilk/heavy whipping cream. Mix on low speed until the cake batter is just combined. Don’t overmix as this can increase the gluten development in the flour and make your cake tough/dry.
• Pour the cake batter into the prepared pan (s) and sprinkle with sugar if desired. Place in the preheated oven and bake for 75-85 minutes (40-45 minutes for round pans) or until golden brown and the toothpick comes out clean. Place on a wire rack to cool.
• NOTE: If you are baking the cake in 9” round pans bake at 350 degrees as well for 40-45 minutes or until golden brown and a toothpick inserted into the cake comes out clean.
• Let the cake cool for around 15 minutes before removing them from the pan(s). Take your time with this as you don’t want to tear the cake. I usually gently take a knife around the edge of the pan to loosen it.
• Serve with frosting for a layered cake or slice the cake and serve with whipped topping and your favorite fresh fruit or ice cream. Either way is delicious!