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Lemon Sourdough Discard Cake

A tender, zesty cake made with sourdough discard, perfect for desserts or brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup sourdough discard (room temperature) adds tang and moistness
  • 1 cup granulated sugar balances the lemon
  • 2 large eggs (room temperature) for structure and richness
  • 1/2 cup unsalted butter (melted and slightly cooled) gives tenderness and flavor; substitute with coconut oil for a dairy-free option
  • 1/2 cup plain yogurt or sour cream keeps the cake moist; use dairy-free yogurt for a vegan option
  • 1 1/2 cups all-purpose flour provides the cake’s body; for a nuttier note, swap 1/4 cup for almond flour
  • 1 1/2 teaspoons baking powder for lift
  • 1/2 teaspoon baking soda reacts with discard for extra lightness
  • 1/4 teaspoon salt enhances flavors
  • Zest of 2 lemons lemon zest + 1/4 cup freshly squeezed lemon juice bright citrus punch
  • 1 teaspoon pure vanilla extract rounds the flavors
  • 1 cup powdered sugar (for glaze) optional for a glossy finish
  • 2-3 tablespoons lemon juice (for glaze) optional for a glossy finish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch or 9-inch cake pan, or line it with parchment.
Mix Wet Ingredients
  1. In a large bowl, whisk together the sourdough discard, sugar, eggs, melted butter, yogurt, lemon zest, lemon juice, and vanilla until smooth and fragrant.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Bring Together
  1. Gently fold the dry mixture into the wet until just combined; don't overmix.
Bake
  1. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Glaze
  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar with lemon juice to make a glaze and drizzle over the cooled cake.

Notes

For extra flavor variations, try adding poppy seeds, topped with berries, or making it gluten-free by using a 1:1 gluten-free flour blend.