Description
This Sourdough Lemon Cake is a delightful, moist cake infused with fresh lemon zest and juice, enhanced by the tangy depth of sourdough starter. Perfectly balanced with a sweet lemon glaze, it makes an impressive yet easy dessert for any occasion.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) with the rack positioned in the center. Grease a loaf pan or a 9 x 9 square cake pan with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, and eggs. Using an electric mixer, beat them together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the sugar and egg mixture in thirds, alternating with the milk and sourdough starter. Mix on low speed just until combined to avoid overmixing.
- Add Lemon Flavor: Gently fold in the fresh lemon juice and lemon zest by hand to maintain the light texture.
- Fill Pan and Bake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 50-60 minutes if using a loaf pan or 40-50 minutes if using a square pan. The cake is done when golden brown and a toothpick inserted into the center comes out clean.
- Cool in Pan: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 15 minutes.
- Prepare Glaze: While the cake cools, combine powdered sugar, lemon zest, and lemon juice in a small bowl. Stir well to create a smooth glaze.
- Glaze the Cake: Pour the glaze over the warm cake, allowing it to soak in and harden slightly.
- Finish Cooling and Serve: Once the glaze has set, carefully remove the cake from the pan and let it cool completely on the wire rack. Slice and serve when cool.
Notes
- For best results, use fresh lemon zest and juice to maximize the citrus flavor.
- The sourdough starter used is discard, which adds moisture and a subtle tangy depth to the cake.
- Do not overmix the batter once you add the flour to keep the cake light and tender.
- Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- The glaze can be adjusted for sweetness or tartness by altering the ratio of powdered sugar to lemon juice.
- If you prefer a richer cake, melted butter can be used instead of vegetable oil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American