Sourdough Lemon Cake – Easy, Moist, Bright, and Cozy

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Sourdough lemon cake slice with glaze

Slice of sourdough lemon cake with lemon glaze on a plate, bright yellow crumb, lemon zest on top, moist texture visible

Sourdough Lemon Cake is tender, lemony, and has the sweetest little hint of sourdough tang. It’s not “sour”—it just tastes deeper and more interesting than a regular lemon cake. A quick lemon glaze on top seals the deal and keeps every slice moist. This is a simple, comforting dessert that feels special, even on a weeknight.

Introduction

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If you keep sourdough starter, you already know discard is basically a secret baking superpower. In this Sourdough Lemon Cake, it adds moisture and a gentle tang that makes the lemon flavor shine.

The trick here is rubbing zest into sugar before mixing. It’s fast, but it releases fragrant lemon oils so your cake tastes bright and fresh.

This Sourdough Lemon Cake is the kind of recipe people ask for after one bite.

Why You’ll Love This Sourdough Lemon Cake

  • Great use for discard: Turns starter discard into an easy dessert.
  • Moist and tender: Discard plus yogurt keeps the crumb soft.
  • Real lemon flavor: Zest + juice makes it taste fresh.
  • Simple glaze finish: Sweet-tart topping that soaks into the cake.
  • Beginner-friendly: No complicated steps or fancy decorating.
  • Perfect for sharing: Easy to slice for potlucks and gatherings.

Ingredients for Sourdough Lemon Cake

Ingredients laid out for sourdough lemon cake with lemons and discard
A delicious way to use sourdough discard in a bright dessert

Cake

  • All-purpose flour (2 cups): Structure; swap up to 1/2 cup with cake flour for extra softness.
  • Baking powder (2 tsp): Lift.
  • Baking soda (1/2 tsp): Works with acidic discard for rise.
  • Fine salt (1/2 tsp): Balances sweet and citrus.
  • Granulated sugar (1 cup): Sweetness.
  • Lemon zest (2 tbsp): Big lemon flavor.
  • Large eggs (2): Structure.
  • Sourdough starter discard (1 cup): Adds moisture and tang; active starter works too.
  • Plain yogurt or sour cream (1/2 cup): Tender crumb; buttermilk works in a pinch.
  • Unsalted butter, melted and cooled (1/2 cup): Richness; neutral oil works too.
  • Lemon juice (1/4 cup): Brightness.
  • Vanilla extract (1 tsp): Smooths the lemon.

Lemon Glaze

  • Powdered sugar (1 1/4 cups)
  • Lemon juice (2–4 tbsp)
  • Pinch of salt

How to Make Sourdough Lemon Cake

Four-panel collage of mixing, adding discard, cooling cake, glazing
Four-step collage from batter to glaze
  • 1. Prep: Heat oven to 350°F. Grease a 9-inch square pan or a 9×5-inch loaf pan and line with parchment.
  • 2. Whisk dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
  • 3. Make lemon sugar: In a large bowl, rub zest into sugar until it smells super lemony. This step makes the cake taste brighter.
  • 4. Mix wet ingredients: Whisk eggs, discard, yogurt, melted butter, lemon juice, and vanilla until smooth.
  • 5. Combine: Add dry ingredients to wet and fold just until the batter comes together. If it looks too thick, whisk in 1–2 tbsp milk.
  • 6. Bake: Spread batter into the pan and bake 30–40 minutes (square pan) or 45–55 minutes (loaf), until a toothpick comes out clean.
  • 7. Glaze: Cool at least 20 minutes. Whisk glaze until thick but pourable and drizzle over the cake. If it looks too thin, add more powdered sugar.

Tips for Perfect Sourdough Lemon Cake

  • Zest first: Zesting before juicing is faster and cleaner.
  • Don’t overmix: Stop as soon as the batter is combined.
  • Use parchment: It lifts out easily and slices neatly.
  • Cool before glazing: Warm is okay, hot will melt the glaze off.
  • Fix the glaze: Add lemon juice 1 teaspoon at a time until silky.

Variations & Substitutions

  • Lemon-blueberry: Fold in 1 cup blueberries tossed in 1 tbsp flour.
  • Poppy seed: Add 2 tbsp poppy seeds for a classic twist.
  • Extra tang: Use sour cream instead of yogurt.
  • Bundt pan: Grease well and bake 45–55 minutes.
  • Lighter glaze: Use milk instead of lemon juice for a sweeter drizzle.
  • Lemon frosting: Top with a simple buttercream for a party cake vibe.

Storing & Reheating

Store covered at room temperature up to 3 days or in the fridge up to 5 days. Let slices come to room temp for the softest texture.
Freeze slices wrapped tightly for up to 2 months. Thaw on the counter.

Serving Suggestions & Pairings

  • Fresh berries and whipped cream
  • Coffee or hot tea
  • Vanilla ice cream for dessert
  • Brunch table with fruit salad
  • Packable snack slices for lunches

Reader Review: “I didn’t expect sourdough discard to make cake this good. It’s so moist and the lemon flavor is perfect.”

If you bake Sourdough Lemon Cake, leave a rating and tell me—would you add blueberries, poppy seeds, or keep it classic?

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