Lemon Sourdough Discard Cake
Why make this recipe
Lemon Sourdough Discard Cake is a delightful way to use your sourdough discard while enjoying a tasty treat. This cake is moist and bursting with lemon flavor, making it perfect for any occasion. Whether you have extra sourdough starter or simply want a delicious dessert, this recipe is a great choice. It’s easy to make and gives you a wonderful cake that everyone will love.
How to make Lemon Sourdough Discard Cake
Ingredients
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- Zest of 1 lemon
- Juice of 1 lemon
- Powdered sugar for glaze
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the sourdough discard, lemon zest, and lemon juice until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with flour, mixing until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool.
- For the glaze, mix powdered sugar with lemon juice until smooth and pour over the cooled cake.
How to serve Lemon Sourdough Discard Cake
Serve the Lemon Sourdough Discard Cake at room temperature or slightly chilled. It is perfect as a dessert after dinner or as a lovely treat with your afternoon tea or coffee. You can also add some fresh berries or whipped cream on the side for a special touch.
How to store Lemon Sourdough Discard Cake
Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, it can be refrigerated for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container. This will keep it fresh for up to three months.
Tips to make Lemon Sourdough Discard Cake
- Use fresh lemons for the best flavor in zest and juice.
- Make sure your butter is softened for easy mixing.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- Check the cake a few minutes before the suggested baking time to prevent overbaking.
Variation
You can add poppy seeds to the batter for added texture and a nice flavor. Alternatively, you can use lime or orange juice and zest instead of lemon for a different citrus twist.
FAQs
-
Can I use all-purpose flour for this recipe?
Yes, all-purpose flour works perfectly in this recipe. -
What can I do with leftover sourdough discard?
Besides this cake, you can use sourdough discard in pancakes, waffles, or even in muffins. -
Is this cake suitable for freezing?
Yes, this cake freezes well. Just wrap it tightly and store it in a freezer-safe container for up to three months.
Lemon Sourdough Discard Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the sourdough discard, lemon zest, and lemon juice until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with flour, mixing until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool.
- For the glaze, mix powdered sugar with lemon juice until smooth and pour over the cooled cake.
Notes
