A sweet and delicious lemon cake with a crackly yummy glaze. Do not skip the glaze, the cake relies heavily on it!
Prep Time:20 minutesmins
Cook Time:50 minutesmins
Total Time:1 hourhr10 minutesmins
Ingredients
For the Cake
½cupvegetable oil(or melted butter)
¾cupgranulated sugar
2eggs
1½cupsflour
1½teaspoonsbaking powder
½teaspoonsalt
1tablespoonfresh lemon zest
1tablespoonfresh lemon juice
½cupsourdough starterdiscard
¾cupmilk
For the Glaze
½cuppowdered sugar
2teaspoonslemon zest
2teaspoonslemon juice
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.
Having trouble with your cake sinking? Try adding a teaspoon of baking soda along with the powder. Cakes can also sink if they are underbaked: this recipe looks very browned before it bakes through.Can be frozen if allowed to cool completely and then wrapped tightly. Glaze after it's defrosted.