A Sourdough Lemon Cake is a delightful way to use up leftover sourdough starter while creating a tangy, moist cake with a fresh, citrusy twist. The sourdough adds depth of flavor and a slight tanginess, which pairs wonderfully with the lemon. Here’s a recipe for a light and fluffy Sourdough Lemon Cake:
Sourdough Lemon Cake Recipe:
Ingredients:
For the Cake:
- 1 cup sourdough starter (discard or active starter, either works)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (or buttermilk for extra tang)
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for extra flavor)
Instructions:
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Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
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Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer or hand whisk until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the sourdough starter, milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this could make the cake dense.
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Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Make the Lemon Glaze:
- In a small bowl, combine the powdered sugar, lemon juice, and lemon zest (if using). Stir until smooth.
- Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
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Glaze the Cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before serving.
Tips:
- For Extra Moisture: You can substitute half of the milk with buttermilk to add richness and tang, which complements the sourdough flavor.
- Topping Ideas: Garnish with extra lemon zest, fresh berries, or a dollop of whipped cream to elevate the presentation and flavor.
- Storage: Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
This cake is perfectly balanced with the tangy lemon and the subtle sourdough flavor. It’s great for a spring or summer dessert, and using sourdough starter gives it a unique twist. Would you like tips on how to adjust it for a different flavor or texture?