Sourdough Lemon Cake

5 from 1 vote

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings slices

Calories 305kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Lemon Pound Cake

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

Lemon Glaze (Optional)

½ cup powdered sugar
1-2 tablespoons fresh lemon juice

Instructions

Preheat your oven to 325℉. Grease a 9"x5" loaf pan with butter and line it with parchment paper.
In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.
1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
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.
1 cup (2 sticks or 226 grams) unsalted butter, 1 cup (200 grams) granulated sugar
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.
2 large (100 grams) eggs, 4 large (72 grams) egg yolks
Add sourdough discard, lemon extract, and lemon zest. Beat until well combined.
½ cup (100 grams) sourdough starter discard, 1 teaspoon lemon extract, 1 teaspoon (about one whole lemon) lemon zest
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.
¼ cup (60 grams) whole milk
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.
Optional: While the cake is baking, whisk together the powdered sugar and lemon juice to make a lemon glaze.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. If using, drizzle the cake with lemon glaze just before slicing and serving.

Notes

Ensuring the butter, eggs, milk, and sourdough starter are at room temperature is crucial for achieving the proper texture in both the batter and the finished cake.
Quick Tip: If using a stand mixer, scrape the bottom and sides thoroughly to ensure all ingredients are well incorporated.
Storage: Store cooled cake in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.