Sourdough Lemon Cake Recipe

Bright, zesty, and perfectly moist, this Sourdough Lemon Cake is a delightful way to use up sourdough starter while creating a dessert that feels both refreshing and comforting. The natural tang from the sourdough complements the citrusy lemon flavor beautifully, creating a balanced sweetness with a tender crumb.

This recipe is ideal for bakers who want to repurpose leftover sourdough starter into something sweet instead of bread. It’s simple enough for a weekday treat, yet elegant enough to serve at gatherings or as a light dessert after a meal.

The cake pairs wonderfully with tea or coffee, can be served plain, or dressed up with a dusting of powdered sugar, lemon glaze, or fresh berries. Whether you’re new to sourdough baking or an experienced baker, this cake is a must-try.

Cooking Time & Serving

• Preparation time: 15 minutes

• Cooking time: 40–45 minutes

• Cooling time: 15 minutes

• Total time: ~1 hour 15 minutes

• Servings: 10–12 slices

Ingredients

For the Cake

• 1 cup (240 g) active sourdough starter (discard or fed)

• 1 ½ cups (190 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• ½ cup (115 g) unsalted butter, softened

• 2 large eggs

• ½ cup (120 ml) milk

• ¼ cup (60 ml) fresh lemon juice

• 2 tbsp lemon zest (about 2 medium lemons)

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Optional Lemon Glaze

• 1 cup (120 g) powdered sugar

• 2–3 tbsp fresh lemon juice

How to Make

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Cream butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each.

3. Mix wet ingredients: Stir in the sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until smooth.

4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Bring together: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.

6. Bake: Pour batter into the prepared loaf pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Optional glaze: Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.

Notes

• Use discard starter for a milder tang, or active starter for more pronounced sourdough flavor.

• Fresh lemon juice and zest are key—avoid bottled juice for the best taste.

• The cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• You can also freeze the cake (unglazed) for up to 2 months.

FAQs

Q: Can I make this recipe dairy-free?
Yes! Substitute butter with coconut oil or dairy-free margarine and use plant-based milk.

Q: Do I need to feed my sourdough starter before using it?
No, this recipe works with sourdough discard, but you can use active starter too.

Q: Can I bake this as muffins instead?
Absolutely. Divide batter into a lined muffin tin and bake for 18–22 minutes.

Q: Can I reduce the sugar?
Yes, you can reduce sugar to ¾ cup, but the cake will be less sweet.

Nutrition (per serving, based on 12 slices)

Disclaimer

This recipe is meant to be enjoyed as an occasional treat. Always consume baked goods in moderation as part of a balanced diet. If you have food allergies (especially to gluten, dairy, or eggs), ensure safe substitutions or consult a healthcare professional before consuming.