Sourdough Lemon Cake

Sourdough Lemon Cake combines the tangy flavors of sourdough with the bright, refreshing taste of lemon. This cake is a great way to use up sourdough starter discard and results in a moist, flavorful cake that’s perfect for dessert, brunch, or afternoon tea. Here’s a simple recipe to make Sourdough Lemon Cake.

Sourdough Lemon Cake Recipe

Ingredients:

For the cake:

• 1/2 cup (120g) sourdough starter (discard or active)
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) freshly squeezed lemon juice (about 2 lemons)
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup (60g) powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest (optional, for extra flavor)

Instructions:

1. Preheat the oven and prepare the pan:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or an 8×8 square pan), or line it with parchment paper for easy removal.
2. Mix the dry ingredients:
   • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter and sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs and lemon:
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the lemon zest and lemon juice, then stir in the vanilla extract.
5. Incorporate the sourdough starter:
   • Stir the sourdough starter into the wet ingredients. It may look a bit lumpy, but that’s okay!
6. Combine wet and dry ingredients:
   • Add the dry ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix, or the cake may become dense.
7. Bake the cake:
   • Pour the batter into the prepared cake pan, spreading it out evenly.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the cake:
   • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the glaze:
   • While the cake cools, whisk together the powdered sugar, lemon juice, and zest in a small bowl until smooth and pourable. If the glaze is too thick, you can add a little more lemon juice.
10. Glaze the cake:
    • Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to soak into the cake. You can serve the cake as is or top it with additional lemon zest for extra flavor.

Tips:

• Use Active or Discard Starter: If using discard starter, you may need to adjust the sweetness slightly. Active starter gives a more pronounced tang, while discard may not affect the flavor as much.
• Storage: The cake can be stored at room temperature for up to 2-3 days, or in the fridge for up to a week. It also freezes well for up to a month.
• For added texture: Add poppy seeds (1-2 tablespoons) to the batter for a delightful crunch.

This Sourdough Lemon Cake is incredibly moist and full of flavor, with just the right amount of tang from the sourdough and brightness from the lemon. Perfect for any occasion!