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Glazed Sourdough Lemon Cake Recipe

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4 from 7 reviews

This Glazed Sourdough Lemon Cake is a moist and tangy treat made with a unique blend of sourdough starter, fresh lemon juice, and zest, creating a delightful balance of flavors. Baked to golden perfection and topped with a sweet lemon glaze, this cake offers a perfect finish for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 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

Glaze Ingredients

  • ½ cup powdered sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice

Instructions

  1. Make the Cake: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a loaf pan or a 9×9-inch square cake pan with cooking spray to prepare it for baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, and eggs using an electric mixer. Beat them together thoroughly until the mixture is well blended and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in thirds, alternating with additions of milk and the sourdough starter. Mix on low speed just until all ingredients are combined.
  4. Add Lemon: Stir in the fresh lemon juice and lemon zest gently by hand to preserve the fresh citrus flavor without overmixing the batter.
  5. Bake the Cake: Pour the batter into the prepared pan. Bake for 50-60 minutes if using a loaf pan, or 40-50 minutes for a square pan. The cake is done when golden brown and a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool in the pan for about 15 minutes.
  6. Prepare the Glaze: While the cake is still warm, mix the powdered sugar, lemon zest, and lemon juice in a small bowl until smooth and well combined.
  7. Glaze the Cake: Pour the lemon glaze evenly over the cake so it can soak in and harden slightly, adding a sweet and zesty finishing touch.
  8. Cool and Serve: Once the glaze has set, remove the cake from the pan and transfer it to the wire rack to cool completely. Slice and serve when cool for the best texture and flavor.

Notes

  • Use discard sourdough starter to add a unique tangy flavor and reduce waste.
  • You can substitute vegetable oil with melted butter for a richer taste.
  • Ensure not to overmix the batter once the dry ingredients are added to keep the cake tender.
  • If you prefer a more intense lemon flavor, increase the zest by an additional teaspoon.
  • The glaze can be adjusted in thickness by adding more powdered sugar to thicken or more lemon juice to thin.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/glazed-sourdough-lemon-cake-recipe/