Soft, Moist & Tangy Homemade Lemon Cake
If you’re looking for a delicious way to use extra sourdough starter, this Sourdough Lemon Cake is the perfect recipe. It combines the bright, refreshing flavor of fresh lemons with the subtle richness of sourdough, creating a cake that is soft, moist, and full of flavor. Every bite offers the perfect balance of sweetness and citrusy tang.
Whether you’re baking for a family gathering, afternoon tea, brunch, or simply craving a homemade dessert, this easy sourdough lemon cake is guaranteed to impress.
Why You’ll Love This Recipe
- Great way to use sourdough discard
- Soft and moist texture
- Fresh lemon flavor in every bite
- Easy ingredients and simple steps
- Perfect for breakfast, dessert, or tea time
- Stays fresh for several days
Ingredients
For the Cake
- 1 cup sourdough starter (active or discard)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk or buttermilk
For the Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan or loaf pan and line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Step 3: Add Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Step 4: Add the Sourdough Starter
Mix the sourdough starter into the wet ingredients until fully incorporated.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Mix until just combined.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack.
Lemon Glaze
Whisk together the powdered sugar and lemon juice until smooth.
Once the cake has completely cooled, drizzle the glaze over the top and allow it to set before serving.
Tips for Success
- Use fresh lemon juice for the best flavor.
- Don’t skip the lemon zest—it provides most of the citrus aroma.
- Avoid overmixing the batter.
- Let the cake rest for a few hours before serving for even better flavor.
- Use fresh sourdough discard for a milder taste.
Serving Ideas
This cake pairs wonderfully with:
- Hot tea or coffee
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Lemon curd
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
For longer storage, wrap individual slices and freeze for up to 3 months.
Conclusion
This Sourdough Lemon Cake is a simple yet elegant dessert that transforms leftover sourdough starter into something truly special. With its moist texture, fresh lemon flavor, and light sweetness, it’s a recipe you’ll want to make again and again. Perfect for any occasion, this cake brings a bright, homemade touch to every table. 🍋🍰
