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
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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.
Video
Notes
Nutrition
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
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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 shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
I’m just getting ready to make this … I think the instructions should include what size loaf pan. Probably a 9×5 (if you are using a 9×9″ square pan as an alternative), but it would be nice to be sure.
Also – a suggestion: if you mix the milk & sourdough starter, it will be easier to mix in.
I adapted this and added to the sourdough ripe the milk and flour. Left it for about 2-3 hours and then added little by little the mix sugar, oil etc and with just a hint of baking powder, because I wanted to be more natural, because of the phosphates in the baking powder. And it turned out very good. I think I’ll just skip it completely next time. I’ve already tried it with another cake and it went fine. Thank you for this recipe.
Sound like a nice cake to make
I am obsessed with this wonderful recipe!! I’ve made it four times. I’ve frozen it with the glaze on, and it is still delicious when thawed out. This is my favorite sourdough recipe I’ve tried, including actual sourdough bread (ha)! I add an extra teaspoon of lemon juice to the batter.
Have made this tasty loaf 3 times, turned my friend on to a few slices. She has made 4 loaves.
They are sooooo lemony. Will add 2T of poppy seeds next time.
I tried poppyseeds last week and loved it. hope you do too!
OMG wow is this ever good, I knew before I baked this it was going to be good because of all the bubbles. I made the recipe exactly as posted. It was so light and fluffy. I might add a touch more lemon next time because I love lemon
so happy you liked it! yes many people have added more lemon with good results!
Hi! This looks amazing!!!! Have you tried this as muffins?
hi jen, a few readers have tried with good results! start checking them at 25 minutes.
I’ve made this lemon loaf several times now and have to say we love it. So easy to make and delicious tasting.??
Why, oh why don’t the bakers slice these things open so I can see the crumb? The loaf looks great in the photo, but I wanna see the inside. I’ve never tried discard cake and I’m very interested to see bakers’ results.
check out this link from Pinterest, it shows many people who have baked this recipe and uploaded their own photos showing the crumb 🙂
I took one of the other reviewer’s suggestions, and used buttermilk. Otherwise kept everything the same. It was SO delicious, especially with the lemon zest. I also appreciate finding a good use for some of my discard.
I need to try with buttermilk! I’m so glad you liked it! 🙂
Absolutely love this recipe! The cake is moist and light. Will definitely make it again, especially as I don’t think it will survive the day… it’s being devoured! Thank you for a great recipe!
so happy you liked it Lisa 🙂
This recipe is so delicious. I made it in 3 mini loaf pans and they are just so pretty and the taste is perfect. I was worried about rise as my discard had been in the fridge collecting for a while, but I didn’t want them to taste dry, so I used 1/2 tsp of baking soda and they did not have any issues. They were still moist and delicious. I was happy that the recipe only calls for 1.5 cups of flour and uses a generous amount of discard. Thank you for sharing this recipe. I am already making my second batch of 3 miniature loafs.
thank you Valerie 🙂 I love doing them as mini loaves now as well!
Katy I would like to know if I can use buttermilk instead of milk?
yes that should be fine it will just be extra tangy 🙂
Can report adding full lemon of juice + zest in batter then finishing with cream cheese frosting is also yum!
Made this lovely lemon loaf cake this morning and it’s a keeper, easy and yummy 🙂 Great way to use leftover starter. FYI, I used 3 mini-loaf pans and baked for 40 mins. @ 350 degrees. Cooked all the way through, no sinking. I recommend oiling only the bottom of the pan to avoid shrinkage inwards on the sides. Thank you for this great recipe!
Definitely a keeper! My 6 yr old is obsessed with bundt cakes, so I doubled the recipe and added a splash of vanilla. It filled a regular bundt pan perfectly! 70 minutes at 325, and it turned out gorgeous and yummy. Thanks for the recipe!
I MUST try it as sourdough bundt cake. love this idea! 🙂
Did you pour glaze over while still in the Bundt pan or remove it and drizzle over so the glaze was on the top?
How lemony is the cake?
I
the cake has a mild flavor but the glaze. is very lemony. many people have doubled the zest and juice in the cake for a sharper flavor.
I look forward to trying this today!
But I also wanted to let you know you have a very funny typo in here…
“And this lemon cake makes the perfect breast (or snack! or dessert!) that the whole family will love.”
haha oh dear
Followed the recipe exactly, rave reviews from all! Thank you.
I’m so glad to hear that Kathy! enjoy the rest of your weekend 🙂
Absolutely loved the recipe Katie! The cake comes out so soft and moist. Just melts in your mouth. Was a hit with everyone at home. Going to be a regular discard from now on! I did increase the lemon zest and juice because we like it extra tangy. Thank you!
so glad you liked it! we love it too 🙂
Totally sunk! Even after the baking soda. Was not at all attractive but tasted okay.