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Glazed Sourdough Lemon Cake

Irresistibly Moist Glazed Sourdough Lemon Cake Delight

Transform sourdough discard into a delightful Glazed Sourdough Lemon Cake that is moist, flavorful, and easy to make.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Vegetable Oil Can substitute with melted butter for a richer flavor.
  • 1 cup Granulated Sugar No direct substitutions suggested.
  • 2 large Eggs Essential for binding ingredients.
  • 2 cups All-Purpose Flour Gluten-free flour may change texture.
  • 2 teaspoons Baking Powder Consider adding 1 teaspoon of baking soda for stability if necessary.
  • 1 teaspoon Salt No substitutions needed.
  • 2 tablespoons Fresh Lemon Zest Do not substitute with bottled zest.
  • 1/2 cup Fresh Lemon Juice Bottled juice can be used but may slightly alter taste.
  • 1 cup Sourdough Starter (discard) Ensure it’s active for best results.
  • 1/2 cup Milk Can substitute any dairy or non-dairy milk.
For the Glaze
  • 1 cup Powdered Sugar No direct substitutions suggested.
  • 2 tablespoons Lemon Juice (for Glaze) Should be fresh for the best flavor.
  • 1 tablespoon Lemon Zest (for Glaze) Fresh is preferred.

Equipment

  • Loaf pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease a loaf or square cake pan with non-stick spray or line it with parchment paper.
  3. In a large mixing bowl, combine vegetable oil, granulated sugar, and eggs. Beat until well blended, about 2-3 minutes.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with milk and sourdough starter.
  5. Fold in fresh lemon juice and zest until evenly distributed.
  6. Pour the batter into the prepared pan, using a spatula to ensure even distribution.
  7. Bake for 50-60 minutes for a loaf pan, or 40-50 minutes for a square pan, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  9. Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth to create the glaze.
  10. Once the cake is cool, pour the glaze evenly over the top and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Fresh ingredients, especially for the lemon juice and zest, will greatly enhance flavor. Monitor baking time carefully and allow the cake to cool completely before glazing.

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