Lemon Sourdough Discard Cake
A bright and tangy cake made from sourdough discard that turns pantry staples into a delicious dessert.
Ingredients
Wet Ingredients
- 1 cup active sourdough starter discard unfed or recently fed
- 1 cup granulated sugar swap to coconut sugar for a nuttier flavor
- 2 large eggs at room temperature
- 1/2 cup plain yogurt or sour cream use dairy-free yogurt for a vegan-friendly swap
- 1/2 cup vegetable oil or melted butter oil keeps it ultra-moist; butter gives flavor
- 2 tablespoons lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice brightens the crumb
- 1 teaspoon vanilla extract rounds the flavors
Dry Ingredients
- 2 cups all-purpose flour try half whole wheat for a nuttier crumb
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan or line a loaf pan.
- In a large bowl, whisk together the sourdough discard, sugar, eggs, yogurt, oil, lemon zest, lemon juice, and vanilla until smooth and glossy.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet batter until just combined.
Baking
- Pour the batter into the prepared pan and tap the pan once on the counter.
- Bake for 35–45 minutes until golden and a toothpick comes out with moist crumbs but no raw batter.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- For a glaze, whisk 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cake.
Notes
For best results, zest first then juice. Use room temperature eggs for better emulsification. Don't overmix to keep the cake tender.