Sourdough lemon cake is a delightful way to combine the tangy flavor of lemons with the unique depth of sourdough. It’s moist, tender, and perfectly balanced, making it a favorite among sourdough enthusiasts and dessert lovers alike. Whether you’re looking for a creative way to use your sourdough discard or simply want a zesty, sweet treat, this recipe has got you covered.
This cake is perfect for any occasion, from casual family dinners to special celebrations. Plus, it’s versatile—you can adjust the level of tanginess or sweetness to suit your taste. Let’s dive into why this recipe is a must-try!
This sourdough lemon cake is a sweet and tangy dessert that will satisfy your cravings without being overly sugary. The citrus notes of lemon paired with the subtle tang of sourdough create a flavor that’s light, refreshing, and unforgettable.
Great Way to Use Sourdough Discard
Did you get the extra sourdough discarded? This recipe gives you a delicious way to use it, reducing food waste while creating something special.
Tender Crumb
The sourdough starter helps create a soft and tender crumb, ensuring every bite is moist and flavorful. It’s a bakery-quality dessert you can make at home.
Ingredients
For the Cake Batter
Wet Ingredients
Dry Ingredients
1 cup sourdough discard
2 cups all-purpose flour
1/2 cup unsalted butter
1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 large eggs
1/4 teaspoon salt
1/3 cup fresh lemon juice
Zest of 1 lemon
1/2 cup milk
For the Lemon Frosting
Ingredients
1/2 cup unsalted butter
2 cups powdered sugar
3 tablespoons fresh lemon juice
Zest of 1 lemon
Essential Tools You’ll Need
To make this cake, you’ll need a few basic tools:
A large mixing bowl for combining ingredients.
A whisk and spatula for mixing and folding.
Measuring cups and spoons for accuracy.
A 9-inch round baking tin to bake the cake.
A cooling rack to let the cake cool evenly.
How to Make Sourdough Lemon Cake
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease and line your baking tin with parchment paper to ensure the cake doesn’t stick. This small step makes a big difference in getting a smooth, clean release.
Step 2: Prepare the Batter
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the sourdough discard, milk, lemon juice, and lemon zest.
In a separate bowl, sift together the dry ingredients. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can make the cake dense rather than tender.
Step 3: Bake the Cake
Pour the batter into the prepared baking tin and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool the Cake
Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes. Then transfer it to a cooling rack and allow it to cool completely before frosting.
Step 5: Prepare the Lemon Frosting
In a medium-sized bowl, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy. Spread the frosting over the cooled cake, starting from the center and working outward.
Tips for Perfect Results
Batter Consistency: The batter should be smooth and slightly thick. If it’s too runny, the cake may not bake evenly.
Enhance Lemon Flavor: For a stronger lemon flavor, add extra zest to the batter and frosting.
Baking Temperature: Keep an eye on your oven temperature. Overbaking can dry out the cake, so check for doneness a few minutes before the recommended time.
For more sourdough inspiration, you can explore recipes like Sourdough Chocolate Cake or Sourdough Brownies. These treats are just as delightful and provide new ways to use sourdough discard.
Long-Fermentation Option
If you have extra time, try the long-fermentation method for this cake. Allowing the batter to ferment overnight enhances the sourdough flavor and makes the cake even more tender.
Steps for Long Fermentation:
Prepare the Batter Early: Combine the sourdough discard, milk, and half the flour. Cover the bowl and leave it at room temperature for 8-12 hours.
Finish the Batter: The next day, add the remaining ingredients, including the lemon juice, zest, sugar, and eggs. Mix gently to combine before baking.
Bake as Usual: Follow the same baking instructions as the traditional method.
This method is perfect if you prefer a more pronounced tang and deeper flavor profile in your cake.
Decorating the Sourdough Lemon Cake
Making your cake look as good as it tastes is easier than you think. Simple techniques can elevate the presentation and make it suitable for any occasion.
Basic Decorating Ideas:
Smooth Frosting: Use an offset spatula to evenly spread the lemon buttercream frosting over the cake.
Lemon Slices: Top the cake with thinly sliced lemons for a fresh and vibrant look.
Sprinkle Zest: A light dusting of lemon zest adds a touch of color and enhances the citrus aroma.
Drizzle Glaze: If you prefer a lighter finish, drizzle a simple powdered sugar glaze instead of full frosting.
Storage Tips
Storing your sourdough lemon cake properly ensures it stays fresh and delicious for longer.
Room Temperature
Keep the cake in an airtight container for up to 3 days.
Avoid direct sunlight or warm areas to prevent the frosting from melting.
Refrigeration
Store the cake in the refrigerator for up to a week. Ensure it’s in a sealed container to prevent it from drying out.
Freezing
Wrap individual slices in plastic wrap and place them in a freezer-safe bag.
Freeze for up to 3 months. When ready to enjoy, thaw the slices at room temperature for a few hours.
FAQs
What Does Sourdough Lemon Cake Taste Like?
Sourdough lemon cake combines the tangy flavor of lemons with a subtle sourdough twist. It’s light, moist, and has a delightful balance of sweetness and acidity.
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active starter. However, the tanginess may be more pronounced compared to using discard.
What Does Sourdough Starter Do to a Cake?
Sourdough starter helps create a tender crumb and enhances the cake’s moisture. It also adds a subtle tangy flavor that pairs beautifully with lemon.
Can I Use Other Citrus Fruits Instead of Lemons?
Absolutely! Try substituting lemons with oranges or limes for a different citrus twist.
How Long Will the Cake Stay Fresh?
When stored properly, the cake will stay fresh for up to 3 days at room temperature or up to a week in the refrigerator.
More Sourdough Recipes to Try
Sourdough is incredibly versatile, making it a fantastic ingredient for desserts and baked goods. If you enjoyed this sourdough lemon cake, here are a few other sourdough recipes to explore:
Sourdough Chocolate Cake: A rich, moist cake with a hint of tangy flavor, perfect for chocolate lovers.
Sourdough Brownies: Decadent and fudgy, these brownies are a must-try for anyone looking to use sourdough discard creatively.
Sourdough Pancakes: A light and fluffy breakfast treat that makes great use of a sourdough starter.
Sourdough Pumpkin Coffee Cake: A spiced, seasonal dessert that’s perfect for fall gatherings.
These recipes showcase how sourdough can be incorporated into a variety of dishes, from sweet to savory.
Conclusion
Sourdough lemon cake is the perfect blend of tangy, sweet, and tender flavors, making it a standout dessert for any occasion. The addition of sourdough discard not only adds a unique depth of flavor but also makes this cake moist and incredibly soft. Whether you choose the quick method or opt for long fermentation, this recipe is sure to become a family favorite.
With its vibrant lemon frosting and versatility, this cake is as delightful to make as it is to eat. So grab your sourdough starter and some fresh lemons, and give this recipe a try. You’ll love every zesty bite!
If you’re a fan of creative sourdough recipes, don’t forget to check out other delicious ideas like sourdough chocolate cake and sourdough brownies. Baking with sourdough has never been more rewarding!
