Sourdough Lemon Cake

by

Absolutely! A Sourdough Lemon Cake is a wonderful way to use up sourdough discard while creating a tender, moist, and tangy cake. The sourdough adds a lovely depth of flavor and a perfect crumb, while the lemon keeps it bright and fresh.

Here’s a complete, delicious recipe for you.

Sourdough Lemon Cake

This cake is wonderfully moist, with a perfect balance of tangy sourdough and bright lemon. It’s finished with a simple lemon glaze that soaks into the warm cake for extra flavor.

Yield: One 9×5-inch loaf or one 8-inch round cake
Prep time: 15 minutes
Cook time: 45-55 minutes

Ingredients:

For the Cake:

· 1 1/2 cups all-purpose flour
· 1/2 tsp baking soda
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1/2 cup unsalted butter, softened to room temperature
· 1 cup granulated sugar
· 2 large eggs, room temperature
· 1/2 cup sourdough starter discard (unfed, at room temperature)
· 1/4 cup fresh lemon juice (about 2 lemons)
· 2 tbsp lemon zest (about 2-3 lemons)
· 1/2 cup plain Greek yogurt or sour cream (adds moisture)

For the Lemon Glaze:

· 1 cup powdered sugar, sifted
· 2-3 tbsp fresh lemon juice

Optional Garnish:

· Extra lemon zest or candied lemon slices

Instructions:

Step 1: Preheat and Prepare

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan and line it with parchment paper (leaving an overhang on two sides for easy removal). Alternatively, grease and flour an 8-inch round cake pan.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

  1. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).
  2. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 4: Add Wet Ingredients

  1. Add the sourdough starter discard, lemon juice, lemon zest, and Greek yogurt (or sour cream). Mix on low speed until just combined. The mixture may look slightly curdled from the acid—that’s perfectly fine!

Step 5: Combine

  1. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix—overmixing will make the cake dense and tough.

Step 6: Bake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 45-55 minutes (loaf pan) or 35-40 minutes (round pan), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  3. Let the cake cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack placed over a baking sheet or parchment paper (this will catch the glaze drips).

Step 7: Make and Apply the Glaze

  1. While the cake is still warm, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add the remaining lemon juice if needed for a thinner, drizzle-able consistency.
  2. Pour or drizzle the glaze generously over the warm cake. The warmth will help the glaze soak into the top of the cake.
  3. Allow the cake to cool completely before slicing (if you can wait that long!).

Pro-Tips for Success:

· Room Temperature Ingredients: Make sure your butter, eggs, and sourdough discard are all at room temperature. This ensures they emulsify properly for a smooth, even crumb.
· Don’t Use Active Starter: This recipe is designed for unfed sourdough discard, not a bubbly, active starter. Using active starter can create an overly tangy or uneven texture.
· Fresh Lemons are Key: Bottled lemon juice can’t compete with the bright, vibrant flavor of fresh lemon juice and zest. It’s truly worth the extra minute or two.
· Glaze while Warm: Glazing the cake while it’s still warm allows the glaze to soak slightly into the cake’s surface, creating a moist, flavorful crust.
· Storage: Store the cake in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. The cake also freezes beautifully (without glaze) for up to 3 months.

Flavor Variations:

· Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the dry ingredients.
· Lemon Blueberry: Gently fold in 1 cup of fresh or frozen (not thawed) blueberries into the batter before baking.
· Lemon Raspberry: Fold in 1 cup of fresh or frozen raspberries.
· Gluten-Free: Substitute with a high-quality 1:1 gluten-free baking flour blend.

Enjoy your bright, tangy, and wonderfully moist Sourdough Lemon Cake!

Leave a Comment