Description
A moist and tangy lemon cake made with sourdough discard, topped with a creamy lemon buttercream frosting. Perfect for dessert or special occasions.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the batter by combining wet and dry ingredients.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- Make the frosting by beating butter, powdered sugar, and lemon juice until fluffy, then spread over the cooled cake.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers in an airtight container at room temperature or refrigerate.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Sourdough Baking
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon cake with sourdough discard, sourdough lemon cake, tangy lemon sourdough dessert