Sourdough Lemon Cake Recipe šš° ā A Tangy, Unique Treat!
With the bright taste of lemon and the delicate taste of sourdough and sourdough, thisĀ Sourdough Lemon Cake RecipeĀ is an exceptional dessert that is distinctive.Ā Imagine a light, fluffy cake that has a slightly small amount of sourness. It is which is accentuated by the fresh, bright flavor of lemon.Ā This recipe is made with sourdough leftovers which makes it an excellent feature for people looking to utilize their leftover starter.Ā This recipe is perfect for those who love sweet and sour flavors and tanginess.Ā No matter if youāre a pro baker, or just starting with baking with sourdough, this cake is sure to impress you with its taste, texture, and ease of use.
This light, soft cake has citrus zest and a delicate tart sourdough taste, making an exciting and fresh dessert perfect for any event.
Ingredients
Scale
For the Cake:
200g (1 cup) Sourdough scraps (unfed)
250g (1 1 cup) unsalted butter softened
200 grams (1 cup) Granulated sugar
3 large eggs
Two lemons, the zest.
Juice of one lemon (about 3 Tbsp)
1 tsp vanilla extract
200g (1 1/2 cups) all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
120ml ( 1/2 cup) buttermilk
For the Lemon Glaze:
1 Cup powdered sugar
Juice from 1 lemon (about 3 Tbsp)
Lemon zest (optional for extra tang)
Instructions
ready the Batter:Set your oven at 350 degF (175degC) and then grease the loaf pan.Ā In an enormous mixing bowl, mix the butter that has been softened and sugar until it becomes it is fluffy and light, around 2 to 3 minutes.Ā Incorporate eggs, one at a and mix well between each addition.Ā Include vanilla extract and lemon zest as well as lemon juice then mix until well combined.
Incorporate Sourdough Discard:Mix it with the sourdough scraps until the mixture is thoroughly blended.Ā This process will give theĀ Sourdough Lemon Cake recipeĀ the slight flavor without overwhelming the lemon flavour.
Add Dry Ingredients:Separately in a bowl mix together baking powder, flour baking soda, salt.Ā Then, gradually add all the dry ingredients to the wet ingredients and mix until the ingredients are just mixed.
Add Buttermilk:Fold in the buttermilk gently and stir until the batter becomes smooth and free of any lumps.Ā Do not overmix to make the cake soft and airy.
Bake:Put the batter in the loaf pan that you have prepared and smooth out the top using an offset spatula.Ā Bake for 35 to 40 minutes or until a toothpick stuck into the middle emerges free of any food particles.
Prepare Lemon Glaze:As the cake is cooling make the glaze by mixing powdered sugar, lemon zest, and juice until it is smooth. Pour the glaze over the cake for the perfect burst of lemony taste.
Serve and Enjoy: Slice it and serve! Cakes are perfect eaten fresh. However, it can be kept in the fridge and then reheated when necessary.
Notes
Sourdough Discard Tips: Making use of sourdough discards gives theĀ Sourdough Lemon Cake recipe a unique flavor but without overpowering the lemonās fresh taste.
Storage Keep the cakes in a sealed airtight container at room temperature for three days or more and then refrigerate for as long as one week.Ā The cake can be frozen for three months or more.
Why Youāll Love ThisĀ Sourdough Lemon Cake Recipe
Repurposes Sourdough Discards:Ā The perfect solution for bakers that have an additional sourdough waste, bringing an astringent tang, but not overwhelming the lemon.
Fresh Lemon FlavorĀ The lemony taste makes this cake an exceptional dessert. Itās perfect for the summer and spring.
easy and easily accessible ingredients:Ā Uses basic baking ingredients. You wonāt require special ingredients.
The texture is moist and fluffy:Ā Thanks to the buttermilk and sourdough waste this cake is an incredibly soft, light crumb.
Freezer-FriendlyĀ The cake can be frozen well and is easy to prepare in advance for parties or other occasions.
Key Ingredients and Substitutions
Sourdough DiscardĀ The subtle acidity helps to balance the sweetness of the cake.Ā If you donāt have any discard then you may leave it out but youāll be missing the flavor of the lemon.
LemonĀ Fresh lemon juice, zest, and juice for the best flavor.Ā Donāt drink juice from bottled lemons as it can be excessively acidic and not as aromatic.
ButtermilkĀ Helps create the cakeās delicate texture.Ā If you donāt have it, make a substitute together with milk, one teaspoon of vinegar, and lemon juice.
Unsalted Butter:Ā Makes a luscious, fluffy cake.Ā When together salty butter cut down the salt material of the recipe by half.
How to MakeĀ Sourdough Lemon Cake RecipeĀ (Step-by-Step)
1.Ā Creaming the Butter and Sugar It is crucial to cream for an airy texture make sure that the butter and sugar mixture is soft and airy.
2.Ā Adding Sourdough Discard The dispersal is perfect in a well-mixed state with only the perfect amount of sweetness.
3.Ā Folding in Buttermilk Fold in the buttermilk gently Be careful not to mix too much, as this may result in a cake that is too dense.
4.Ā Lemon Glaze Drizzle Make sure to apply the glaze after the cake has cooled for the most beautiful glossy appearance with a citrusy sparkle.
Expert Tips for Success
Recipes with Room TemperatureĀ This ensures an even mixing and smoother batter.
Fresh Lemon Zest and JuiceĀ Make use of fresh lemons for your desired results The pre-mixed lemon juice will not help in providing the same level of brightness.
Donāt skip the cooling time:Ā The glaze sets better when poured over cakes that have been cool, which prevents it from being soaked excessively.
Variations and Customizations
Swap CitrusĀ You can try lime or orange zest for something different to the lemon taste.
Incorporate Berries:Ā Fold in blueberries or raspberries to create something fruity to your design.
Create a gluten-free version:Ā Use a gluten-free baking mix that is all-purpose if you are abstaining from gluten.Ā Cakes will remain delicious and moist.
Storage and Reheating Instructions
Room TemperatureĀ Place within an airtight glass container for at least 3 days.
RefrigeratorĀ It keeps fresh for at least a week when stored in airtight containers.
FreezerĀ Cut slices into pieces, wrap in plastic, then store in a container that is freezer-safe for three months or more.Ā To let them thaw, store them in the refrigerator for a night.
Serving Suggestions
TheĀ Sourdough lemon cake recipeĀ is perfect with a cup of hot espresso or tea.Ā Also, itās delicious with a scoop of cream whipped or scoops of vanilla Ice Cream for an extra layer of sweetness.
Sourdough Lemon Cake Recipe FAQs
Frequently Asked Questions (FAQs)
Can I use leftover scraps of sourdough in this recipe?
Yes! This recipe is perfect for using leftover sourdough, adding a hint of flavor without making it overly tart.
How long will the cake keep fresh?
When stored in an airtight container, the cake will stay fresh for 3-4 days at room temperature. It can last up to a week if refrigerated.
Can I freeze the Sourdough Lemon Cake?
Absolutely! Wrap it tightly with plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Conclusion
TheĀ Sourdough Lemon Cake recipeĀ can be a refreshing method to enjoy the sourdough scraps while enjoying the lemonās bright taste.Ā The perfect blend of tang and sweetness makes it a perfect dessert for any event, from summer brunches to dinner gatherings.Ā Make this recipe and you will be able to enjoy the wonderful combination of lemons and sourdough each bite!
