Simple Glazed Sourdough Lemon Cake
Somewhere between a dessert and a quick bread, this sourdough lemon cake mixes up quickly and gives you a nice moist loaf. But the really good part is the lemony sugar glaze that you pour on top while it’s still warm. So good. Often imitated, never duplicated, it’s one of my original sourdough discard recipes and still one of my very favorites.
Glazed Sourdough Lemon Cake
Ingredients
For the Cake
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- 2 eggs
- 1½ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup sourdough starter discard
- ¾ cup milk
For the Glaze
- ½ cup powdered sugar
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
Want To Save This For Later?
I’m email you a link so you can find it when you need it.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
Make the Cake
- Prep. Preheat oven to 350 degrees with the rack in the center. Prepare a loaf pan or 9 x 9 square cake pan with cooking spray.
- Wet ingredients. Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.
- Dry ingredients and milk. Mix the flour, baking powder, and salt in a separate bowl and add to the sugar mixture 1/3 at a time, alternating with the milk and the sourdough starter. Mix on low until just combined. Stir in the lemon juice and lemon zest by hand. Pour the batter into the prepared pan.
- Bake and cool. Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack. Allow to cool for about 15 minutes in the pan.
Make The Glaze
- In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze. Pour over the still-warm cake.
- After the glaze has soaked in and hardened, remove cake from pan and allow to finish cooling on wire rack. Slice and serve once cool.
Video
Notes
The beauty of this recipe is that it’s simple enough to make all the time. Afternoon tea party, spring breakfast time, after school snack, whenever.
There’s no need to wait for anything to ferment or activate or rise; your discard can go straight from the fridge to your mixing bowl.
Tips for Success
Let the cake cool for exactly 15 minutes before glazing so the glaze to partially sinks in but still creates a nice finish.
Don’t skimp on the lemon zest – it’s where most of the flavor comes from.
A few readers have noted that their lemon cake has collapsed after baking. Since receiving that feedback, I’ve added some baking soda to the recipe to help leaven it further.
The baking soda is optional and will produce a lighter cake. I never use the baking soda. I prefer it with only baking powder because it has a denser, more pound cake-like texture.
The two most common causes of this are an underdone cake or inactive baking powder/ baking soda. Make sure your cake is fully baked by using a cake tester or a toothpick and remember that baking powder and baking soda should be replaced every 6 months.
The cake will look quite brown before it’s fully baked trust your cake tester more than the color. If it’s underbaked it will sink when you pull it out.
Ingredients and Equipment
Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.
Sourdough discard: Can be used straight from the fridge – any level of activity is fine
Fresh lemons: Essential for both juice and zest – bottled juice won’t give you the same bright flavor
Baking powder: Must be fresh (within 6 months) for proper rise
Equipment: While an electric mixer makes things easier, you can make this by hand. A loaf pan or 9×9 square pan both work beautifully
Boston International Ceramic Nesting Prep Bowls, 3 Sizes, Painterly LemonsOriginal Heart Bread Loaf Pan Stoneware Loaf Pan, Green Meatloaf Pan, Loaf Pans For Baking Bread, Nonstick Bread Pans, Retangular Bread Baking Pan for KitchenLemon Zester Grater, Citrus Zester Grater with Handle, Kitchen Gadgets for Cheese, Lemon, Chocolate, Nutmeg, Ginger, Fruit, Vegetable, Stainless Steel Micro Cheese Grate, Dishwasher Safe(Narrow)
Make It Your Own
- Swap the lemon for orange or lime.
- Add 1/2 cup of poppy seeds for a classic lemon poppyseed loaf.
- Try melted butter instead of oil for a richer flavor.
Common Questions
Usually this means it’s slightly underbaked or your leavening agents aren’t fresh. Try adding a teaspoon of baking soda along with the powder for extra insurance.
A toothpick inserted in the center should come out clean, and the cake should spring back when lightly pressed.
Like all the best recipes, this cake is quick for busy weekdays but good enough for company. Keep this one in your back pocket, and be sure to let me know how you like it.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.