This Lemon Sourdough Discard Cake is a zesty twist on traditional cake. Using sourdough starter that might otherwise go to waste, it’s both smart and delicious!
The bright lemon flavor makes it super refreshing, perfect for any get-together. I love enjoying a slice with my afternoon tea, and I bet you will too!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the backbone of the cake, providing moisture and a slight tang. Use unfed starter for the best results. If you don’t have any, you can substitute with plain yogurt or buttermilk, adjusting the liquid accordingly.
Flour: All-purpose flour is ideal, but you can experiment with cake flour for a lighter texture or whole wheat flour for more fiber. Just note that whole wheat may require a bit more liquid.
Butter: Unsalted butter is recommended here for controlling the salt level. You can substitute with coconut oil or vegan butter for a dairy-free option.
Lemon Juice and Zest: Fresh lemons will give you the best flavor. If you’re out, bottled lemon juice can work in a pinch, but it may not be as vibrant. Adding extra zest can enhance the lemony taste too!
Milk or Buttermilk: Buttermilk adds richness and tang. If you don’t have it, simply mix regular milk with a little vinegar or lemon juice(1 tablespoon per cup) and let it sit for a few minutes to curdle.
How Do I Cream Butter and Sugar Perfectly?
Creaming butter and sugar together is key for a light cake. Here’s how to do it well:
- Use room temperature butter for easy mixing. It should be soft but not melted.
- In a bowl, beat the butter with granulated sugar on medium speed for 3-5 minutes until it’s light and fluffy. You’ll know it’s ready when it looks pale and has increased in volume.
- Scrape down the sides of the bowl frequently to ensure everything is mixed evenly.
This step incorporates air, making your cake rise beautifully. Patience pays off here!
How to Make Lemon Sourdough Discard Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) milk or buttermilk
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
This delightful cake will take about 15-20 minutes to prepare, plus an additional 50-60 minutes to bake. You’ll want to let it cool for about 10 minutes in the pan and then transfer it to a wire rack to cool completely before glazing. So, all in all, plan for about 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easy removal later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will ensure your cake rises nicely and has a good texture. Once mixed, set the bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Using a hand mixer or a stand mixer, beat them together on medium speed until the mixture becomes light and fluffy—this should take about 3-5 minutes. Scraping down the sides of the bowl occasionally helps everything combine evenly.
4. Add Eggs and Flavor:
Add the eggs one at a time to the butter-sugar mixture, making sure to beat well after each addition. Next, stir in the lemon zest and vanilla extract, combining all the flavors beautifully.
5. Incorporate the Sourdough Discard:
Now, add the sourdough discard to the bowl. Mix it in until just combined—no need to overdo it here!
6. Combine Dry Ingredients and Milk:
It’s time to add your dry ingredients! Alternately add portions of the flour mixture and the milk (or buttermilk) to the batter, starting and ending with the flour. Gently mix until everything is just incorporated, being careful not to overmix.
7. Add Lemon Juice:
Stir the fresh lemon juice gently into the batter. This enhances the lemon flavor and adds moisture to your cake.
8. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top. Place it in the oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
9. Cool the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
10. Make the Lemon Glaze:
To prepare the lemon glaze, whisk the powdered sugar with fresh lemon juice in a small bowl until it’s smooth. Adjust the consistency with more lemon juice or sugar if needed to get the desired drizzle thickness.
11. Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top. For an extra touch, you can dust the cake with a light sprinkle of powdered sugar before serving.
Enjoy your bright, moist, and tangy Lemon Sourdough Discard Cake!
Can I Use Different Types of Sourdough Starter?
Yes! Any unfed sourdough starter discard will work perfectly in this recipe. Whether it’s white, whole wheat, or a mix, your cake will still turn out delicious!
How Can 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 refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
What Can I Substitute for Milk or Buttermilk?
If you don’t have milk or buttermilk on hand, you can use a non-dairy milk like almond or oat milk as a substitute. For a homemade buttermilk alternative, mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup, and let it sit for 5 minutes before using.
Can I Add Other Flavorings or Mix-Ins?
Absolutely! Feel free to add mix-ins like blueberries, poppy seeds, or chopped nuts to customize your cake. Just keep an eye on the baking time, as it may vary with added ingredients.
