This Lemon Sourdough Discard Cake is a bright and zesty treat that makes great use of sourdough starter! With a tender crumb and a tangy lemon flavor, it’s a hit for any occasion.
Honestly, who doesn’t love a cake that uses what you already have? I always keep a slice on hand for a tasty afternoon pick-me-up. Plus, it’s an easy way to use up that leftover sourdough starter!
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines by using sourdough discard, which adds depth and moisture. If you don’t have any, you can substitute with plain yogurt or applesauce for similar texture, but keep in mind it may alter the flavor slightly.
Eggs: Eggs help provide structure and moisture. If you’re looking for a vegan option, you can use flaxseed meal (1 tbsp mixed with 2.5 tbsp water for each egg) or unsweetened applesauce (1/4 cup per egg) to achieve a similar effect.
Vegetable Oil or Butter: I prefer melted butter for added richness. If you’re avoiding dairy, use any neutral vegetable oil like canola or avocado oil. Melted coconut oil can also give a slight coconut flavor.
All-Purpose Flour: This recipe works best with all-purpose flour, but you can replace half with whole wheat flour for more nutrients. If gluten-free is preferred, a gluten-free all-purpose blend can be a great alternative.
How Do I Ensure My Cake Rises Perfectly?
The key to a fluffy cake lies in the rising agents. In this recipe, both baking powder and baking soda work together. Be careful not to let your dry ingredients sit too long after mixing them, as the leavening power decreases with time.
- Always use fresh baking powder and baking soda.
- Mix dry ingredients into wet just until combined to avoid overmixing, which can cause the cake to be dense.
Don’t forget to check the oven temperature; an oven thermometer can help ensure it’s accurate!
How to Make Lemon Sourdough Discard Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted butter
- Zest of 2 lemons
- 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 Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp fresh lemon juice
For Garnish:
- Lemon slices
How Much Time Will You Need?
This delicious Lemon Sourdough Discard Cake will take you about 15 minutes to prep and approximately 45-55 minutes to bake. Allow for about 10 minutes of cooling in the pan before transferring it to a wire rack. The total time includes waiting for the cake to cool before you add the glaze. Altogether, you’ll need about an hour and a half to make this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a standard loaf pan. If you prefer an easier cleanup, you can also line the pan with parchment paper instead of greasing it.
2. Mix the Wet Ingredients:
In a large bowl, combine the sourdough discard, granulated sugar, eggs, oil (or melted butter), lemon zest, and lemon juice. Use a whisk to mix everything together until it’s well combined and smooth. This will be the base of your cake, giving it that delightful flavor!
3. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step helps to ensure that everything is blended well and prevents lumps in your cake.
4. Mix Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until just combined—be careful not to overmix here, as this will keep your cake tender and fluffy!
5. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. Make sure it’s even so that it bakes nicely.
6. Bake the Cake:
Place the pan in the oven and bake for about 45-55 minutes. To check if it’s done, insert a toothpick into the center of the cake—if it comes out clean, you’re good to go!
7. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This helps to ensure it stays moist and prevents it from getting soggy.
8. Make the Glaze:
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and fresh lemon juice until the mixture is smooth and pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed—you want it just right!
9. Drizzle the Glaze:
Once the cake has cooled completely, drizzle the lemon glaze over the top. This adds a lovely sweet and tangy flavor to each slice!
10. Garnish and Serve:
Finish off by garnishing with fresh lemon slices. Now your cake is all set to slice and serve. Enjoy it fresh or store any leftovers in an airtight container at room temperature for up to 3 days.
This moist and tangy Lemon Sourdough Discard Cake is a wonderful way to use up sourdough starter while enjoying bright lemon flavors and a delightful glaze. Happy baking!
Can I Use Refrigerated Sourdough Discard?
Absolutely! Refrigerated sourdough discard works just as well as fresh. Just make sure to let it come to room temperature before using it for best results—this helps it incorporate smoothly into the batter.
What Can I Substitute for Vegetable Oil?
If you prefer, you can use melted butter for a richer flavor, or substitute it with coconut oil, canola oil, or even applesauce for a lower-fat option. Just keep in mind that each substitute may slightly alter the cake’s texture and flavor.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it—just wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature when you’re ready to enjoy it again!
Can I Make a Mini Version of This Cake?
Sure! You can use a mini loaf pan or muffin tins to create individual portions. Just be sure to reduce the baking time accordingly—check for doneness around 20-25 minutes with a toothpick!