This Lemon Sourdough Discard Cake is a bright and zesty treat that makes good use of sourdough starter leftovers! With a soft and moist texture, it’s perfect for any dessert lover.
Honestly, the lemony flavor is so refreshing. I like to serve it with a dusting of powdered sugar on top. It’s a fun way to make sure no bit of starter goes to waste! 😊
Key Ingredients & Substitutions
Sourdough Discard: This recipe uses active sourdough discard, which adds depth of flavor. If you don’t have discard, plain yogurt or sour cream can be a great substitute to keep the cake moist.
Butter: Unsalted butter is best for controlling the salt content. If you need a dairy-free option, use coconut oil or vegan butter to achieve a similar texture.
Granulated Sugar: While granulated sugar gives great sweetness, coconut sugar can be used as a substitute for a more caramel-like flavor. Adjust the amount to taste, as coconut sugar is a bit less sweet.
Buttermilk: If you don’t have buttermilk, just mix milk with a bit of vinegar or lemon juice and let it sit for a few minutes before using. Regular yogurt can also work well here.
How Do You Achieve a Perfectly Moist Cake?
The key to a moist Lemon Sourdough Discard Cake lies in careful mixing and choosing the right ingredients. Follow these steps to ensure success:
- Mix wet ingredients (like butter and sugar) until fluffy, introducing air into the batter for lightness.
- Alternate adding the dry and wet mixtures. This process helps to control gluten formation, keeping the cake tender.
- Avoid over-mixing! Stop as soon as everything is combined for a soft texture.
- Check doneness using a toothpick. It should come out clean but not dry.
These steps will keep your cake super moist and delicious. Enjoy baking!
Lemon Sourdough Discard Cake Recipe
Ingredients You’ll Need:
For The Cake:
- 1 cup (240g) active sourdough discard (unfed starter)
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) buttermilk or plain yogurt
For The Optional Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp fresh lemon juice
For Garnish:
- Thin lemon slices
- Powdered sugar for dusting
How Much Time Will You Need?
This Lemon Sourdough Discard Cake takes about 15 minutes to prepare and 50-60 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan after baking, and then let it cool completely on a wire rack. So overall, you should budget about 1 hour and 30 minutes for the whole process.
Step-by-Step Instructions:
1. Prepare Your Beginnings:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper to make it easier to remove the cake later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside while you work on the wet ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes—don’t rush this part!
4. Mix in Eggs and Flavorings:
Add the eggs one at a time, making sure to beat well after each addition. Next, stir in the vanilla extract and the zest of the lemons, which will add a lovely fragrance to your batter.
5. Mix the Wet Ingredients:
In a separate small bowl, combine the sourdough discard, fresh lemon juice, and buttermilk (or yogurt). Stir this until well mixed.
6. Bring it All Together:
Now it’s time to combine everything! Alternately add the dry ingredients and the sourdough mixture into the butter mixture. Start and end with the dry ingredients. Mix just until everything is combined; be careful not to over-mix for a tender cake!
7. Bake the Cake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick poked into the center comes out clean.
8. Cool and Prepare for Glaze:
Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Optional Glaze Time!
For the glaze, whisk together the powdered sugar and lemon juice in a bowl until smooth. If needed, add more sugar or lemon juice to reach your preferred consistency. Drizzle the glaze over the cooled cake for that extra sweet-tangy touch!
10. Serve and Enjoy!
Garnish your beautiful cake with thin lemon slices on top and dust it with powdered sugar just before serving. Dive in and enjoy the bright flavors of your homemade Lemon Sourdough Discard Cake!
Can I Use Any Type of Sourdough Starter?
Yes! This recipe works well with any type of active sourdough starter. Just make sure it’s unfed (discard) for the best flavor and texture.
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can use plain yogurt or make your own by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How Should I Store Leftover Cake?
Store any leftover Lemon Sourdough Discard Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Just thaw it at room temperature when you’re ready to enjoy!
Can I Add Other Flavors or Ingredients?
Definitely! Feel free to add poppy seeds for a fun crunch or mix in some blueberries for additional sweetness. Just keep in mind that adding extra ingredients may affect the baking time slightly. Enjoy experimenting!