Description
A delightful cake that transforms sourdough discard into a lemon-infused treat perfect for any occasion.
Ingredients
Scale
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup plain yogurt or buttermilk
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- Optional glaze: 1 cup powdered sugar, 2–3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round pan, or line a loaf pan.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla, lemon zest, and lemon juice.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Alternate adding the dry ingredients and sourdough discard plus yogurt to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and smooth the top. Tap to release air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze once slightly cooled.
Notes
For a lemon-blueberry twist, fold in 1 cup fresh or frozen blueberries. Use gluten-free flour blend for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 19g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: sourdough discard, lemon cake, baking, dessert, easy recipe