This Lemon Sourdough Discard Cake is a zesty treat that’s super easy to make and perfect for using up leftover sourdough starter. It’s light, moist, and has a lovely citrus kick!
Honestly, who doesn’t love a cake that helps reduce waste? I sneak in a slice whenever I need a pick-me-up, and I can never resist a tangy lemon flavor! 🍰
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the cake! Use 1 cup of active sourdough discard for moistness and tang. If you don’t have any, you can substitute with plain yogurt or applesauce, though the flavor will differ slightly.
Butter: Unsalted butter is the best choice for this cake. If you’re dairy-free, use a plant-based butter or coconut oil in equal amounts.
Buttermilk: Buttermilk adds a nice tang. If you don’t have any, mix 1/2 cup of milk with 1/2 tsp of vinegar or lemon juice and let it sit for 5 minutes to sour it.
Flour: All-purpose flour is essential for structure. For a gluten-free option, you can try a 1:1 gluten-free flour blend, but results may vary.
Lemon Juice and Zest: Fresh lemons give the best flavor. If you’re in a pinch, bottled lemon juice works too, but fresh is really more vibrant!
How Do I Ensure My Cake Comes Out Moist and Tender?
Achieving a moist and tender cake is all about the mixing technique and baking time. Here’s how:
- Don’t overmix your batter. When combining wet and dry ingredients, mix just until you no longer see flour.
- Use room temperature ingredients (butter, eggs, buttermilk). They blend better and create a smoother batter.
- Keep an eye on the baking time. Start checking around 45 minutes. A toothpick should come out with moist crumbs, not wet batter.
- Letting the cake cool in the pan for a bit helps with texture but avoid leaving it too long to prevent sogginess.
With these tips, your Lemon Sourdough Discard Cake will be a hit every time!
How to Make Lemon Sourdough Discard Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough discard (unfed)
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 3 large eggs
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) buttermilk (or milk with 1/2 tsp vinegar)
- 1 tsp vanilla extract
For the Glaze:
- 1 cup (125g) powdered sugar
- 2-3 tbsp fresh lemon juice
How Much Time Will You Need?
This delightful cake takes approximately 15 minutes to prepare and about 45-55 minutes to bake. Plus, you’ll want to let it cool for at least 15 minutes before adding the glaze, making the total time around 1.5 hours. It’s well worth the wait for this tangy, sweet treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that warms up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This step is crucial for achieving a tender cake texture!
3. Incorporate the Eggs:
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. This helps to ensure that everything blends smoothly.
4. Mix in the Wet Ingredients:
Now, add the sourdough discard, lemon zest, lemon juice, buttermilk, and vanilla extract. Mix until everything is well combined. Don’t worry if the batter looks a bit curdled; that’s normal!
5. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and prevent clumps.
6. Combine Wet and Dry Ingredients:
Carefully fold the dry ingredients into the wet mixture, mixing just until everything is evenly incorporated. Remember, do not overmix, as this can lead to a dense cake!
7. Pour and Smooth:
Pour your batter into the prepared loaf pan and spread it out evenly with a spatula.
8. Bake the Cake:
Place the cake in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it as baking times may vary slightly.
9. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. After that, gently turn the cake out onto a wire rack to cool completely.
10. Make the Lemon Glaze:
While your cake is cooling, you can prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. You want a pourable consistency, so adjust the lemon juice as necessary.
11. Glaze and Serve:
Once the cake has completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing the cake. Enjoy this delicious, zesty treat!
This moist, lemony cake uses sourdough discard to add a subtle tang and extra tenderness, making it a perfect sweet treat and a great way to reduce starter waste!
Can I Use a Different Flavor of Sourdough Discard?
Absolutely! While this recipe uses sourdough discard, you can use any flavored sourdough starter. Just keep in mind that it may slightly alter the flavor profile of your cake.
Can I Make This Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Look for one that contains a binding agent like xanthan gum for best results!
How Should I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for longer storage.
What Should I Do if the Cake Sinks in the Middle?
If your cake sinks in the middle, it may be due to underbaking or overmixing. Be sure to bake until a toothpick comes out clean, and mix the batter just until combined to prevent this issue.
