Sourdough Lemon Cake Recipe

Sourdough isn’t just for bread—it can add incredible flavor and texture to desserts too. One of the most delightful ways to use up your sourdough discard is by making a Sourdough Lemon Cake. Light, moist, and bursting with fresh citrusy flavor, this cake is the perfect combination of tangy and sweet.

What makes this cake unique is the addition of sourdough starter, which gives it a tender crumb and a subtle depth of flavor. The lemon zest and juice brighten up the richness, making every bite refreshing. It’s a cake that feels both homey and elegant—ideal for afternoon tea, brunch, or as a special treat after dinner.

This recipe is also a fantastic way to reduce food waste. Instead of throwing away extra starter, you can transform it into a zesty dessert that will surely impress family and friends.

Cooking Time and Serving

• Prep Time: 20 minutes

• Cook Time: 45–50 minutes

• Total Time: ~1 hour 10 minutes

• Serving Size: 10–12 slices

Ingredients

For the Cake:

• 1 cup (240g) sourdough discard (unfed starter)

• 1 ½ cups (180g) all-purpose flour

• 1 cup (200g) granulated sugar

• ½ cup (115g) unsalted butter, softened

• ½ cup (120ml) milk

• 2 large eggs

• 2 tbsp fresh lemon juice

• 2 tbsp lemon zest

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

For the Lemon Glaze (optional but recommended):

• 1 cup (120g) powdered sugar

• 2–3 tbsp fresh lemon juice

How to Make Sourdough Lemon Cake

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or line it with parchment paper.

2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy.

3. Add wet ingredients: Mix in the eggs one at a time, then add lemon juice, zest, vanilla, and sourdough discard. Stir until smooth.

4. Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.

5. Mix batter: Slowly add the dry ingredients to the wet mixture, alternating with milk. Stir just until combined—don’t overmix.

6. Bake: Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and glaze: Let the cake cool for 15 minutes before removing from the pan. Mix powdered sugar with lemon juice to make a glaze and drizzle over the cooled cake.

Notes

• Use room-temperature ingredients for best results.

• You can substitute milk with buttermilk for extra tang.

• Add blueberries or poppy seeds for a twist.

• The glaze is optional, but it enhances the lemon flavor beautifully.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes, but the discard gives the cake a milder tang and helps reduce waste.

Q: How should I store this cake?
A: Store at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days.

Q: Can I freeze it?
A: Yes, wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.

Q: Is the cake very sour?
A: No—the sourdough adds depth but does not overpower the lemon sweetness.

Nutrition (Per Serving, based on 12 slices)

Disclaimer

This Sourdough Lemon Cake is a treat best enjoyed in moderation as part of a balanced diet. If you have allergies to gluten, dairy, or eggs, consider substitutions before trying this recipe. Always check ingredient labels carefully.