Sourdough Lemon Cake

• Prep Time: 20 minutes

• Cook Time: 45-50 minutes

• Cooling Time: 2 hours

• Total Time: 3 hours 5 minutes (plus optional overnight rest)

• Course: Dessert, Breakfast, Snack

• Cuisine: American

• Yield: One 9×5 inch loaf or 8-inch round cake (8-10 servings)

Intensities

• Skill Level: Beginner

• Effort Level: Low

• Kitchen Clutter: Medium (one bowl for wet ingredients, one for dry)

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Ingredients

For the Cake:

• 1 cup (240g) unfed sourdough starter discard (at 100% hydration)

• ½ cup (120ml) neutral oil (avocado, grapeseed, or light olive oil)

• 2 large eggs, at room temperature

• ¾ cup (150g) granulated sugar

• ½ cup (120ml) whole milk, at room temperature

• Zest of 2 large lemons

• ¼ cup (60ml) fresh lemon juice (from about 1-2 lemons)

• 1 teaspoon vanilla extract

• 1 ½ cups (180g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

For the Lemon Glaze (Optional but Recommended):

• 1 cup (120g) powdered sugar, sifted

• 2-3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest (optional for texture)

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Instructions

Step 1: The Optional Overnight Ferment (For Maximum Flavor)

This step is not mandatory but is highly recommended for sourdough enthusiasts. It allows the wild yeast and bacteria in the starter to work on the flour, developing a deeper, more complex tang.

1. In a large mixing bowl, combine the sourdough starter discard, oil, milk, and 1 cup (120g) of the flour from the recipe.

2. Mix until a thick, shaggy dough forms. Cover the bowl with plastic wrap or a clean kitchen towel.

3. Let it rest at room temperature for 2-8 hours, or in the refrigerator for up to 24 hours. When you’re ready to bake, proceed with the next steps.

Step 2: Preparing to Bake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or an 8-inch round cake pan. You can also line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the remaining ½ cup (60g) of flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3: Combining the Wet Ingredients

1. To the large bowl containing your starter mixture (or, if you skipped the overnight rest, to a new large bowl with just the starter discard and oil), add the sugar, eggs, vanilla extract, lemon zest, and lemon juice.

2. Use a hand mixer or a sturdy whisk to beat the mixture until it is well combined and slightly smooth. The batter may look a little curdled at first because of the lemon juice and oil, but this is perfectly fine.

Step 4: Bringing It All Together

1. Add the dry flour mixture to the wet ingredients in two additions. Gently fold with a spatula or mix on low speed until just combined. Do not overmix! A few small streaks of flour are okay; overmixing will lead to a tough cake.

2. The final batter will be relatively thick and pourable.

Step 5: Baking to Perfection

1. Pour the batter into your prepared pan and smooth the top with a spatula.

2. Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when the top is golden brown, the edges pull away from the sides of the pan, and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.

3. Pro Tip: If the top of the cake is browning too quickly, tent it loosely with a piece of aluminum foil for the last 10-15 minutes of baking.

Step 6: Cooling is Crucial

1. Remove the cake from the oven and place the pan on a wire cooling rack. Allow the cake to cool in the pan for 15 minutes.

2. After 15 minutes, carefully run a knife around the edges to loosen it, then invert the cake onto the wire rack to cool completely. This can take 1-2 hours. Do not glaze a warm cake, as the glaze will simply melt and slide right off.

Step 7: Making the Lemon Glaze

1. Once the cake is completely cool, prepare the glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice.

2. Whisk until smooth. The glaze should be thick but pourable. If it’s too thick, add more lemon juice, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.

3. Stir in the optional lemon zest for an extra burst of flavor and texture.

Step 8: The Final Touch

1. Drizzle the glaze over the completely cooled cake, allowing it to drip artistically down the sides.

2. Let the glaze set for about 15-20 minutes before slicing and serving.

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Storage & Lasting Quality

This Sourdough Lemon Cake has excellent staying power thanks to the moisture from the oil and sourdough starter.

• Room Temperature: Store the glazed or unglazed cake in an airtight container at room temperature for up to 3 days.

• Refrigerator: For longer storage, you can keep it in the refrigerator for up to 5 days. Let it come to room temperature for the best texture and flavor before serving.

• Freezer: This cake freezes beautifully. Wrap the completely cooled, unglazed cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

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Nutrition Information

Please note: The following nutrition information is an estimate provided by an online calculator and will vary based on specific ingredients used and slice size. It includes the optional lemon glaze.

• Serving Size: 1 slice (of 10)

• Calories: ~315

• Total Fat: 12g

• Saturated Fat: 1.5g

• Cholesterol: 35mg

• Sodium: 220mg

• Total Carbohydrates: 50g

• Dietary Fiber: 0.5g

• Sugars: 32g

• Protein: 4g

Enjoy this beautiful marriage of sourdough tradition and bright, sunny lemon flavor. It’s a cake that truly proves the magic of a little “discard” can create something extraordinary.