Description
A delightful lemon cake made with sourdough discard, offering a perfect balance of tangy citrus and sweet glaze.
Ingredients
Scale
- 1 cup active sourdough discard (room temperature)
- 1 cup granulated sugar (substitute: coconut sugar)
- 1/2 cup unsalted butter, melted and slightly cooled (substitute: neutral oil)
- 2 large eggs (or 1/2 cup applesauce for an egg-free option)
- 1 1/2 cups all-purpose flour (substitute: half whole wheat)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup milk or buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk melted butter and sugar until glossy, then add the eggs, sourdough discard, milk, lemon juice, and lemon zest. Whisk until smooth.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes or until a toothpick comes out with moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack.
- Whisk powdered sugar, lemon juice, and vanilla for the glaze, then pour over the warm cake.
Notes
For extra shine, add a tablespoon of corn syrup to the glaze. Use fresh lemon juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: sourdough discard, lemon cake, baking, dessert
