Name: Sourdough Lemon Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 ½ cups (180 grams) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; 1 cup (2 sticks or 226 grams) unsalted butter (softened to room temperature); 1 cup (200 grams) granulated sugar; 2 large (100 grams) eggs (room temperature); 4 large (72 grams) egg yolks (room temperature); ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon lemon extract; 1 teaspoon (about one whole lemon) lemon zest; ¼ cup (60 grams) whole milk (room temperature); ½ cup powdered sugar; 1-2 tablespoons fresh lemon juice

Jump to Recipe Print Recipe

This Sourdough Lemon Cake, made with tangy sourdough discard, is bursting with fresh lemon flavor. Its soft and tender crumb makes it the perfect treat for spring and summer gatherings.

A loaf of sourdough lemon cake with three slices cut from it. There is a bowl of berries and a lemon next to the cake.

I'm not much of a cake person myself, but one type I do enjoy is pound cake. Its rich, buttery flavor and soft, tender, yet dense texture make it extra delicious to me.

Plus, it's so good on its own that it doesn't need any frosting.

I also love lemon desserts (like my sourdough lemon cookies), especially in spring and summer. So, when I decided to make a sourdough discard pound cake for the blog, I knew it had to be lemon-flavored.

And this sourdough lemon pound cake recipe is truly something special.

Made with lemon extract and freshly grated lemon zest for a bold, lemony flavor, this cake is quick, easy to make, and a great way to use up extra sourdough discard.

You can enjoy it plain, with a lemon glaze, or as a delicious pound cake trifle with fresh berries and homemade whipped cream.

So, if you're looking for a sourdough lemon cake with a beautifully soft texture and bright lemon flavor, keep reading to learn exactly how I make mine!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Since sourdough doesn't make the cake rise in this recipe (it mainly adds moisture and a slightly tangy flavor), you can use either sourdough discard or active sourdough starter. Don't have a starter of your own? Check out my post on how to make sourdough starter from scratch.
Lemon Zest + Extract- The combination of fresh lemon zest and lemon extract gives this sourdough pound cake a bright, tangy lemon flavor.
All-Purpose Flour- I used all-purpose flour because it's something I always have in my pantry, but cake flour can also be used in this recipe.
Granulated Sugar- Sugar adds sweetness and moisture to the cake. Creaming it with the butter helps add air to the batter.
Butter- Make sure your butter is softened to room temperature to make it easier to cream together with the sugar.
Eggs + Egg Yolks- The high ratio of eggs and yolks in this cake recipe makes it super rich, tender, and a gorgeous yellow color.
Milk- Adds moisture and richness to the cake, giving it a more tender crumb. I suggest using whole milk for its fat content, but lower-fat milk should also work fine.
Kosher Salt- Seasons the cake and enhances the flavor of the other ingredients. If using table salt, use half the amount.

The ingredients to make sourdough lemon cake. Each ingredient is labeled with text. They include sugar, all-purpose flour, lemon zest, lemon extract, eggs, egg yolks, salt, sourdough discard, baking powder, milk, and butter.

How to Make Sourdough Discard Lemon Cake

Here is how to make sourdough lemon pound cake with sourdough discard.

Step 1: Preparation. Preheat your oven to 325℉. Grease a 9"x5" loaf pan with butter and line it with parchment paper.

Step 2: Mix dry ingredients. In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.

Flour, baking powder, and salt combined in a glass mixing bowl.

Step 3: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to cream together softened butter and sugar. Mix for about 3-4 minutes until light and fluffy.

Butter and sugar creamed together in a blue mixing bowl.

Step 4: Finish combining wet ingredients. Add eggs and egg yolks to the creamed mixture one at a time. Beat well after each addition until the mixture is very fluffy and almost doubled in size. Add sourdough discard, lemon extract, and lemon zest. Beat until well combined.

A mixture of butter, sugar, and eggs creamed together in a blue mixing bowl.

The wet ingredients combined in a blue mixing bowl.

Step 5: Mix the batter. Add the dry ingredient mixture to the wet mixture in three portions, alternating with two portions of milk. Start and end with the dry ingredients. Mix until just combined.

Sourdough lemon cake batter in a blue mixing bowl with a rubber spatula sticking out to the left.

Step 6: Bake the cake. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Sourdough lemon pound cake batter in a parchment-lined loaf pan.

A baked lemon sourdough discard pound cake in a parchment-lined loaf pan.

Step 7: Cool and serve. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Tips for Success

Use an aluminum loaf pan. For more even baking and a beautiful golden brown crust on your sourdough lemon loaf, opt for an aluminum loaf pan.
Line the pan with parchment paper. Greasing your pan with a little butter and lining it with parchment paper makes it so much easier to remove the pound cake once it's baked.
Make sure your ingredients are at room temperature. If they're too cold, the butter will harden and the batter will look curdled, affecting the cake's texture.
Mix well after each addition. Take time to cream the butter and sugar until light and fluffy, and do the same after adding each egg. This process incorporates air into the batter, resulting in a lighter lemon sourdough cake.
Change up the flavor. Don't want a lemon cake? Use vanilla extract instead and leave out the zest. You can also make an orange cake by using orange extract and orange zest. Or add some blueberries for a sourdough blueberry lemon cake.

Storage

Cool your sourdough discard lemon pound cake completely before storing it in an airtight container at room temperature for up to 5 days.

Alternatively, freeze the cake whole or in slices for up to 3 months. Thaw at room temperature before serving.

Sourdough lemon pound cake in a berry and whipped cream trifle.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

📖 Recipe

Print Pin Save

5 from 1 vote