This Lemon Sourdough Discard Cake is a moist and tangy treat that’s perfect for dessert or afternoon tea. It uses leftover sourdough starter, so nothing goes to waste!
I love how easy this cake is to whip up, and the lemony flavor makes it feel bright and cheerful. You can’t help but smile with each slice—just don’t forget the icing on top! 🍰
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It gives the cake a unique flavor and moistness. If you don’t have any, you can substitute with plain yogurt or buttermilk for a similar texture.
Butter: Unsalted butter is ideal for controlling the cake’s sweetness. If you’re dairy-free, try using coconut oil or a vegan butter spread. Just make sure it’s softened!
Granulated Sugar: While standard sugar works best, consider using coconut sugar or brown sugar for a deeper flavor. Keep in mind that brown sugar may add a slight moisture boost.
Lemon: Fresh lemons are essential for the best taste. If lemons aren’t available, lime juice and zest can work in a pinch, though the flavor will change slightly.
Flour: All-purpose flour provides structure for the cake. If you need gluten-free options, a 1:1 gluten-free flour blend is a great choice.
How Do I Ensure My Cake Stays Moist and Flavorful?
The trick to a perfectly moist Lemon Sourdough Discard Cake lies in the mixing process and the baking time. Here’s how to keep it delicious:
- Soften your butter well and cream it thoroughly with sugar; this adds air for a light texture.
- Mix your wet and dry ingredients gently. Overmixing can result in a dense cake.
- Keep an eye on the baking time. Every oven is different, so start checking around 45 minutes. You’re looking for a toothpick to come out clean without any wet batter.
When you’ve baked it, remember to let it cool in the pan briefly before moving it to a wire rack. This helps maintain moisture!
How to Make Lemon Sourdough Discard Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Lemon Glaze:
- 3/4 cup (90g) powdered sugar
- 2-3 tbsp fresh lemon juice
How Much Time Will You Need?
This delightful Lemon Sourdough Discard Cake takes about 15 minutes to prepare and will need around 45-55 minutes to bake. After baking, allow some cooling time, making it a total of about 1 hour and 15 minutes before you can enjoy a slice. Perfect for an afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer (or a sturdy spoon) to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs:
Next, beat in the eggs, adding one at a time. Make sure each egg is fully blended before you add the next one. This helps create a nice, smooth batter!
4. Mix in Flavorings:
Now, it’s time to add the fun stuff! Mix in the vanilla extract, lemon zest, and fresh lemon juice. Stir until everything is well combined and smells amazing!
5. Incorporate the Sourdough Starter:
Gently stir in the sourdough starter discard until well combined. This will add a lovely tang and keep your cake moist.
6. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed, so your cake rises beautifully.
7. Combine Wet and Dry Ingredients:
Gradually incorporate the dry ingredients into the wet mixture. Mix only until just combined, being careful not to overmix. A few lumps are okay!
8. Pour Into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It’s ready for the oven!
9. Bake the Cake:
Place the cake in your preheated oven and bake for 45-55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
10. Let It Cool:
Once baked, take the cake out and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key here!
11. Prepare the Lemon Glaze:
While your cake cools, make the glaze! In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, pourable mixture.
12. Drizzle the Glaze:
Once your cake is cool, drizzle the lemon glaze over the top, letting it drip down the sides for a lovely finish.
13. Garnish (Optional):
If you’d like, finish off with thin slices of lemon on top for a beautiful touch!
14. Serve and Enjoy:
Slice your cake and enjoy the delightful moistness and tangy flavor of your Lemon Sourdough Discard Cake. Perfect for sharing or savoring all by yourself!
Can I Use a Different Citrus Fruit Instead of Lemon?
Absolutely! Feel free to substitute the lemon with lime, orange, or even grapefruit for a different flavor profile. Just adjust the zest and juice amounts to match your preference.
What Should I Do If My Sourdough Starter Is Too Thin?
If your sourdough starter is thin, that’s okay! Just make sure to incorporate it into the batter gently to avoid adding too much extra liquid. If it’s overly watery, you can add a tablespoon of flour to help balance the batter consistency.
Can I Freeze the Cake for Later?
Yes, this cake freezes well! Once completely cooled and glazed, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving for best results.
How Can I Adjust the Sweetness?
If you prefer a less sweet cake, you can reduce the sugar by up to 1/4 cup without affecting the texture too much. Just be mindful that it may alter the overall flavor slightly.
