This Lemon Sourdough Discard Cake is a bright and fluffy treat that helps reduce waste. Perfect for any lemon lover, it’s made with sourdough starter, giving it a unique twist!
Honestly, this cake makes me feel like a baking genius! It’s super easy to whip up and tastes amazing. I love serving it with a scoop of ice cream on warm days—yum!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the cake, adding moisture and a slight tang. If you don’t have sourdough starter, you can use plain yogurt or applesauce in equal amounts for a similar effect.
Butter: Unsalted butter is recommended for better flavor control. If you’re looking for a vegan option, you can substitute it with coconut oil or a vegan butter alternative.
Lemons: Fresh lemon juice and zest really bring brightness to this cake. If fresh lemons are hard to find, bottled lemon juice will work, but zesting is best done with fresh, if possible!
Milk: You can replace milk with plant-based alternatives like almond milk or oat milk to make the cake dairy-free.
How Do You Get the Perfect Texture for Your Cake?
The key to a light and fluffy cake is proper mixing. First, cream the butter and sugar until light and fluffy. This incorporates air, helping the cake rise beautifully. Don’t overmix when adding the dry ingredients; mix just until combined to prevent a dense texture.
- Mix butter and sugar together for about 3-4 minutes with an electric mixer.
- Gently alternate adding the flour and lemon mixture to ensure even distribution without overworking the batter.
- Always start and finish with the dry ingredients for best results!
Lemon Sourdough Discard Cake
Ingredients:
- 1 cup (227g) sourdough discard (unfed starter)
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- 1/4 cup (60ml) milk (or buttermilk)
For the glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prepare and 50-60 minutes to bake. Allow an additional 15 minutes for cooling before adding the glaze, making the total time around 1.5 hours from start to finish. It’s a perfect cake to make for a cozy afternoon snack or a gathering with family and friends!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to help the cake release easily after baking. Alternatively, you can line it with parchment paper for easier cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This step ensures that the leavening agents are evenly distributed throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This is crucial for a fluffy cake!
4. Add Eggs and Flavorings:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest to infuse the batter with bright lemony flavor.
5. Incorporate Sourdough Discard:
Mix in the sourdough discard until everything is well combined. It adds moisture and a unique flavor to the cake that you’re going to love!
6. Combine Ingredients:
Now, alternately add the flour mixture and the milk/lemon juice mixture to the wet ingredients. Start with the dry, then the wet, and continue until all is combined. Be gentle and don’t overmix to keep the cake light and airy.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top to ensure even baking.
8. Bake the Cake:
Place the cake in the preheated oven and bake for 50-60 minutes. A toothpick inserted into the center should come out clean when it’s ready. If the top starts to brown too quickly, loosely tent it with foil to prevent burning.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely.
10. Make the Glaze:
While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice or sugar if needed.
11. Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top. Let it sit for a few minutes to allow the glaze to set slightly.
12. Slice and Enjoy:
Slice your lovely lemon sourdough discard cake and serve! Enjoy its moist, tangy flavor with a cup of tea or coffee, or simply on its own!
Can I Use a Different Flavor of Sourdough Discard?
Definitely! If you have a flavored sourdough discard, like a whole wheat or rye, it will add a unique taste to the cake. Just keep in mind it may alter the flavor profile slightly, so choose a flavor that complements lemon.
How Long Does This Cake Last?
The lemon sourdough discard cake can be kept at room temperature in an airtight container for up to 3 days. If you want it to last longer, refrigerate it for up to a week. You can also freeze slices for up to 2 months—just make sure they’re well wrapped!
Can I Add Mix-Ins to the Cake?
Absolutely! You can fold in up to 1 cup of mix-ins like blueberries, poppy seeds, or chopped nuts for extra flavor and texture. Just be sure to adjust the baking time slightly if you add a lot of extra ingredients.
What Can I Serve with the Cake?
This cake is delightful on its own, but you can serve it with whipped cream or a scoop of vanilla ice cream for a dessert treat. A side of fresh berries also complements the lemon flavor beautifully!
