This Lemon Sourdough Discard Cake is a zesty treat that’s super easy to make! It combines the tangy flavor of sourdough with bright lemon, creating a moist and delightful dessert.
Honestly, using sourdough discard feels like a cooking hack! I love how this cake helps me reduce waste and taste amazing at the same time. Perfect for afternoon tea or snacking! 🍰
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It adds a unique flavor and moisture. If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a similar texture, but it will change the flavor a bit.
Flour: All-purpose flour works best here. If you’re gluten-free, try using a gluten-free flour blend, but you may need to adjust liquid slightly to get the right consistency.
Granulated Sugar: You can use brown sugar for a deeper flavor, or coconut sugar for a less processed option. Just keep in mind it may affect the cake’s color.
Butter: Unsalted butter is preferred, but you can substitute with vegetable oil or melted coconut oil for a dairy-free option. This adds a different flavor, so consider that when making your choice.
Lemon Juice & Zest: Fresh lemons are best for both juice and zest. If you need a substitute, bottled lemon juice can work, but I always recommend using fresh for that vibrant taste!
How Do You Ensure a Perfectly Moist Cake?
Getting a moist cake can sometimes be tricky, but here are my tips! First, don’t overmix the batter. A gentle stir until just combined keeps the air in and helps the cake stay fluffy.
- Make sure your ingredients are at room temperature, as this helps them blend better.
- Check your oven temperature with a thermometer; an oven that’s too hot can dry your cake out.
- Don’t bake for too long! Keep an eye on it and do the toothpick test — it should come out with a few moist crumbs but not wet batter.
Lemon Sourdough Discard Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough discard (unfed)
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ½ cup (120ml) milk
- 2 tbsp fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 to 3 tbsp fresh lemon juice
How Much Time Will You Need?
This delicious Lemon Sourdough Discard Cake will take about 15 minutes to prepare and around 50 to 60 minutes to bake. Be sure to let it cool for a bit before glazing and serving, so plan for a total of about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later. This step ensures your cake won’t stick when it’s baked!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the baking soda and powder throughout the flour. Set this mixture aside for now.
3. Cream Sugar and Eggs:
In a large bowl, use an electric mixer to beat together the granulated sugar and eggs until the mixture is light and fluffy. This usually takes about 2 to 3 minutes and incorporates air into the batter, leading to a deliciously light cake.
4. Combine Wet Ingredients:
Add the melted butter, milk, sourdough discard, lemon juice, lemon zest, and vanilla extract into the sugar and egg mixture. Mix everything together until it’s nicely combined and smooth.
5. Mix Dry with Wet Ingredients:
Gradually add the dry ingredient mixture into the wet mixture. Stir gently until just combined. It’s okay if there are a few small lumps—don’t overmix! This helps keep your cake soft.
6. Pour and Smooth:
Pour your cake batter into the prepared loaf pan and use a spatula to smooth the top down evenly. This helps the cake rise uniformly during baking.
7. Bake the Cake:
Place your loaf pan in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step ensures it doesn’t become soggy.
9. Make the Glaze:
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and enough lemon juice to make a thick but drizzle-able consistency. You can adjust with more lemon juice or powdered sugar as needed.
10. Glaze and Serve:
Once the cake has cooled completely, drizzle the lemon glaze over the top and allow it to set for a few minutes. Now, it’s ready to slice and enjoy!
Enjoy your moist, tangy Lemon Sourdough Discard Cake! It’s perfect for sharing or enjoying all on your own. Happy baking! 🍋✨
Can I Use Any Type of Sourdough Discard?
Yes! Any active, unfed sourdough discard will work for this recipe. Just make sure it’s not too old or overly sour, as that could affect the cake’s taste.
What If I Don’t Have Fresh Lemons?
No worries! You can use bottled lemon juice as a substitute. However, keep in mind that fresh lemon juice and zest provide a brighter flavor, so try to use fresh if you can.
How Should I Store Leftovers?
Store any leftover Lemon Sourdough Discard Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing.
Can I Substitute the Eggs?
If you need an egg-free option, you can replace each egg with ¼ cup unsweetened applesauce or 1 mashed banana. This may change the texture slightly but can still yield delicious results!
