Sourdough Discard Lemon Cake
A tender and zesty lemon cake made with sourdough discard, perfect for indulgent desserts or cozy afternoon treats.
Ingredients
Main Ingredients
- 1 cup sourdough discard (active or room-temperature discard) Substitute with 1 cup plain yogurt if no sourdough starter is maintained.
- 1 cup granulated sugar For sweetness and a fine crumb.
- 1/2 cup unsalted butter, melted and cooled For richness; substitute with coconut oil for dairy-free.
- 2 large eggs, room temperature Provides structure and lift; use flax eggs as a vegan alternative.
- 1/4 cup milk (any kind) Almond or oat milk work well as alternatives.
- 2 tablespoons fresh lemon juice For bright acidity.
- Zest of 2 lemons zest of 2 lemons The heart of the flavor.
- 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for a nuttier profile.
- 1 teaspoon baking soda Reacts with the discard for lift.
- 1/2 teaspoon baking powder For extra rise.
- 1/2 teaspoon fine sea salt Balances sweetness.
Optional Glaze
- 1 cup powdered sugar For a glossy finish.
- 2–3 tablespoons lemon juice Mix with powdered sugar for glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan, or line it with parchment for an easy release.
- In a large bowl, whisk together the sourdough discard, sugar, melted butter, eggs, milk, lemon juice, and lemon zest until smooth and glossy.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture gently, just until no streaks of flour remain.
- Pour the batter into the prepared pan and smooth the top.
- Tap the pan gently on the counter to release any large air bubbles.
Baking
- Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- While still slightly warm, drizzle the lemon glaze over the top if using, letting it cascade down the sides for a pretty, shiny finish.
Serving
- Slice and serve warm or at room temperature.
Notes
For variations, consider adding poppy seeds, fresh berries, or layer with mascarpone and lemon curd for a festive dessert. Store leftover cake at room temperature for up to 2 days, or refrigerate for up to 5 days. Can be frozen for up to 3 months.