Description
A moist and tangy glazed sourdough lemon cake that is perfect for any occasion.
Ingredients
Scale
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- 2 eggs
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup sourdough starter discard
- ¾ cup milk
- ½ cup powdered sugar (for glaze)
- 2 teaspoons lemon zest (for glaze)
- 2 teaspoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) with rack in the center. Grease a loaf pan or 9×9-inch square pan.
- In a large bowl, beat together oil, sugar, and eggs until well combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture in thirds, alternating with the milk and sourdough discard. Mix on low until just combined.
- Stir in lemon juice and lemon zest by hand.
- Pour batter into prepared pan.
- Bake for 50–60 minutes for a loaf pan or 40–50 minutes for a square pan.
- Check if cake is done when golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- For the glaze, mix powdered sugar, lemon zest, and lemon juice until smooth.
- Pour glaze over the still-warm cake.
- Once glaze sets, remove the cake from the pan and allow to cool completely before slicing.
Notes
- If your cake tends to sink, add 1 teaspoon baking soda along with the baking powder.
- Ensure the cake is fully baked—this recipe browns deeply before the inside is done.
- Can be frozen (unglazed). Glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 242 kcal
- Sugar: 21 g
- Sodium: 259 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Carbohydrates: 35 g
- Protein: 3 g
Keywords: Glazed Sourdough Lemon Cake, lemon cake, dessert, sourdough cake