Description
This Sourdough Lemon Cake is a delightful citrus-flavored treat that combines the tangy depth of sourdough starter with fresh lemon zest and juice. Moist and tender with a sweet lemon glaze, it’s perfect for a breakfast sweet or light dessert, offering a unique twist on traditional lemon cake recipes.
Ingredients
Cake Ingredients
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- 2 eggs
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup sourdough starter (discard)
- ¾ cup milk
Glaze Ingredients
- ½ cup powdered sugar
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C) and position the rack in the center. Prepare a loaf pan or a 9 x 9-inch square cake pan by spraying it lightly with cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to combine the vegetable oil, eggs, and granulated sugar until the mixture is well blended and slightly fluffy.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients in thirds, alternating every addition with milk and sourdough starter. Mix on low speed just until combined to keep the batter light and airy. Then fold in the lemon zest and lemon juice by hand for a burst of fresh lemon flavor.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 50–60 minutes if using a loaf pan or 40–50 minutes if using a square pan. The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 15 minutes to set.
- Prepare the Glaze: In a small bowl, stir together the powdered sugar, lemon zest, and lemon juice until smooth and well combined.
- Glaze the Cake: While the cake is still warm, pour the glaze evenly over the top. Allow the glaze to soak in and harden as the cake continues to cool.
- Serve: Once the glaze has set and the cake is cool enough, carefully remove it from the pan. Slice and serve the cake at room temperature for best flavor and texture.
Notes
- Use a sourdough starter discard that has been recently fed and active for best flavor and texture.
- If you prefer a denser cake, use melted butter instead of vegetable oil.
- The glaze can be adjusted in sweetness or tartness by adding more powdered sugar or lemon juice according to taste.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen either before or after glazing; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American