This Sourdough Lemon Cake is soft, moist, and full of fresh lemon flavor. Sourdough discard adds a light tang and gives the cake a tender texture. The simple lemon glaze on top adds the perfect sweet and zesty finish.
It is a great way to use leftover sourdough discard and makes a lovely dessert, breakfast treat, or afternoon snack.
Ingredients
For the Cake
- 1 cup sourdough discard, unfed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 large eggs
- ¼ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (180°C).
Grease a standard loaf pan or round cake pan with butter or cooking spray. You can also line the bottom with parchment paper to make removing the cake easier.
2. Mix the Dry Ingredients
Add the all-purpose flour, baking powder, baking soda, and salt to a medium bowl.
Whisk everything together until well combined. Set the bowl aside.
3. Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and sugar.
Beat them together until the mixture looks light, creamy, and fluffy. This step helps give the finished cake a soft texture.
4. Add the Wet Ingredients
Add the eggs one at a time, mixing well after each addition.
Next, add the sourdough discard, milk, fresh lemon juice, lemon zest, and vanilla extract.
Mix until the ingredients are well combined. The batter may look slightly different because of the sourdough discard, but that is normal.
5. Combine the Batter
Slowly add the dry ingredients to the wet mixture.
Mix gently with a spatula or mixer on low speed until everything is just combined. Do not overmix the batter. Overmixing can make the cake dense instead of soft and tender.
Scrape around the sides and bottom of the bowl to make sure there are no large pockets of dry flour.
6. Bake the Cake
Pour the batter into the prepared pan and spread the top evenly.
Place the pan in the preheated oven and bake for 35–45 minutes.
Start checking around the 35-minute mark. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
If the top begins to brown too quickly, loosely cover it with foil for the remaining baking time.
7. Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.
Carefully remove it from the pan and place it on a wire rack. Let it cool completely before adding the glaze.
Cooling the cake first helps the glaze stay on top instead of melting into the warm cake.
8. Make the Lemon Glaze
Add the powdered sugar to a small bowl.
Start with 2 tablespoons of fresh lemon juice and whisk until smooth. If the glaze is too thick, add a little more lemon juice.
If it becomes too thin, add a little more powdered sugar.
You want a smooth glaze that is thick enough to drizzle but still easy to spread.
9. Glaze the Cake
Once the cake has cooled completely, drizzle the lemon glaze over the top.
Let the glaze sit for a few minutes so it can set.
For an extra fresh look, you can sprinkle a little lemon zest over the glaze before serving.
Tips for the Best Sourdough Lemon Cake
Use Fresh Lemons
Fresh lemon juice gives this cake a much brighter flavor than bottled lemon juice. Fresh lemon zest also adds a strong lemon aroma.
Don’t Overmix
Once the flour is added, mix only until the ingredients come together. Too much mixing can make the cake heavy.
Use Soft Butter
Room-temperature butter blends much better with sugar and helps create a smooth batter.
Measure the Flour Carefully
Too much flour can make the cake dry. For the best results, spoon the flour into your measuring cup and level the top instead of packing it down.
Add Blueberries
For a fun variation, gently fold some fresh or frozen blueberries into the batter before baking. Lemon and blueberry make a great flavor combination.
Make Cupcakes
The same batter can also be used to make lemon cupcakes. Reduce the baking time and check them with a toothpick once the tops look set.
How to Serve
This cake is delicious on its own with a cup of coffee or tea.
For dessert, serve a slice with whipped cream, fresh berries, or a small scoop of vanilla ice cream.
The lemon glaze adds enough sweetness, but you can also dust the cooled cake with powdered sugar if you prefer a simple finish.
Storage
Keep the cooled cake in an airtight container at room temperature for a short period, or refrigerate it for longer storage.
If refrigerated, let the cake sit at room temperature for a few minutes before serving. This helps bring back its soft texture and fresh lemon flavor.
Frequently Asked Questions
Can I use active sourdough starter?
Yes. Sourdough discard is used in this recipe, but active starter can also work. The cake may have a slightly different texture depending on how active the starter is.
Does the cake taste strongly sour?
No. The lemon, sugar, and vanilla balance the mild tang from the sourdough. The result is mainly a fresh lemon flavor with a light sourdough note.
Can I skip the glaze?
Yes. The cake is still tasty without the glaze. However, the lemon glaze adds extra sweetness and makes the lemon flavor stand out more.
Can I add blueberries?
Absolutely. Blueberries are a great addition. Fold them gently into the batter before pouring it into the pan.
Final Thoughts
This Sourdough Lemon Cake is an easy and tasty way to use sourdough discard. It has a soft crumb, fresh lemon flavor, and a sweet homemade glaze that makes every slice special.
With simple ingredients and an easy baking method, it is perfect for breakfast, snack time, afternoon tea, or dessert. Fresh lemon juice and zest give the cake a bright flavor, while the sourdough discard adds a gentle tang and soft texture.
