A sweet and delicious lemon cake made with your discarded sourdough starter. Perfect as a breakfast, snack, or dessert!
For the cake
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda (optional, see notes)
- 1/2 teaspoon salt
- 1 teaspoon zest
- 1 teaspoon lemon juice
- 1/2 cup sourdough starter, discard
- 3/4 cup milk
For the glaze
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 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.
- Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.
- 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 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. And allow to cool. about 15 minutes.
- 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.
Making this recipe with the additional baking soda will produce a lighter, more quick bread-like cake. Baking with only baking powder will produce a denser, pound cake like texture.
Cake will keep fresh at room temperature a day or two.
Can be frozen if allowed to cool completely and then wrapped tightly. Glaze after its defrosted.
Keywords: sourdough quick bread, sourdough lemon cake, sourdough discard recipes, sourdough breakfast recipe