A moist and tender cake with a pop of brightness from real lemons. Sourdough Lemon Cake is a refreshing cake with the perfect balance of sweet and tart. Layered and frosted with a rich lemon buttercream frosting, it will surely brighten anyone’s day. Serve with afternoon tea or eat for breakfast, I won’t tell!
If you love lemons, then you have come to the right place! Sourdough Lemon Cake is bursting with lemony goodness from freshly squeezed lemon juice and grated lemon zest, it’s sunshine in a cake. Just like my blueberry lemon poppy seed sourdough muffins, this cake is refreshing and the perfect spring and summer treat.
The lemon flavor compliments the buttery, tender, and incredibly moist crumb. It seriously melts in your mouth, it’s that light!
For an even brighter citrus flavor, the cake is topped with a sweet lemon buttercream frosting. It’s full of wonderful tangy lemon and a lovely texture from the zest. The cake isn’t overly sweet, but the frosting brings the perfect balance of tart and sweetness.
What makes this a great cake is not only how each bite will melt in your mouth, but how simple it is to make! This recipe is made with pantry staples, where the lemon can truly shine.
Now, why add sourdough discard, you might ask? The tanginess from the discard it is hidden by the sweetness of the cake, but sourdough discard is a game changer in baking cakes. The fermented discard slows down the formation of gluten in the cake batter, which gives us that delicate lemon cake, instead of it becoming dry and tough. Plus, what a tasty way to use up any extra sourdough starter!
Of all the lemon recipes out there, this is surely one you will want to keep in arms reach as it will brighten your mood anytime it is baked.
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Why You’ll Love This Recipe:
Sweet treat:
A light and airy crumb with a pop of citrus, this sourdough lemon cake will surely brighten your day.
Great way to use up discard:
I love looking for new recipes to use up my sourdough discard. From chicken tenders to pie crusts, I love adding sourdough discard to all my favorite recipes, including this lemon cake.
Tender crumb:
Adding sourdough discard to a cake batter slows down the formation of gluten, which means a more tender cake. Yum!
Ingredients
Batter:
All-purpose flour
Baking powder & soda: Since this is a no-wait recipe, we need help with getting the cake to rise. These leaveners will give us the lift we need.
Salt: To bring out the sweetness of the cake
Sourdough Starter Discard: Since the cake is sweet, you won’t taste the tang of a sourdough discard, but it helps to make the most tender cake. I like to use discard that is less than a week old.
Butter: Adds the rich and creamy flavor to the cake
Sugar: Granulated or cane sugar will work perfectly for this recipe
Large Eggs: Brough to room temperature.
Milk: Can be made with non-dairy options as well.
Vanilla extract: Adding vanilla to this cake really compliments the lemon flavor.
Lemon Juice: The true star of this cake! Fresh is best, as it will give you the purest lemon flavor.
Lemon Zest: The lemon zest brings a little extra lemon flavor plus a pleasant texture to this sourdough lemon cake. Make sure to only zest the yellow bits of the rind. The white underneath can be quite bitter.
Lemon Buttercream Frosting:
Butter – For a rich and buttery consistency
Confectioners Sugar – Gives all the sweetness to the frosting
Lemon Juice – Why not add a more refreshing zing to this sourdough lemon cake?
Lemon Zest: Gives this frosting just a tiny bite.
Heavy cream: Thins out the frosting just a tad
Salt – Just a pinch to bring out the sweetness of the frosting
Supplies
Stand Mixer or Electric Mixer
Two 9-inch cake pans
Cooling rack
How to Make Sourdough Lemon Cake:
Preheat the oven to 350 degrees f.
Grease two 9-inch cake pans with cooking spray, then line the bottom with a circle piece of parchment paper, then spray with cooking spray one more time.
Using parchment paper is a full-proof way of removing your cake from the pans!
Make the Batter:
First, sift 3 cups of flour into a bowl. Then spoon the sifted flour into a measuring cup and level off with a knife. This will give you the most accurate flour measurement.
In a medium bowl, mix flour, baking powder, baking soda, and salt until combined. Set the dry ingredients to the side.
In a large bowl, whisk the milk, sourdough discard, and lemon juice until smooth. Set to the side.
With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter until creamy on medium speed, about 2 minutes.
Add the sugar and lemon zest and beat on medium speed until light and fluffy, about 5 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
To the butter/sugar mixture, add the vanilla extract and then the eggs, one at a time. Scrape down the bowl between each addition. Beat on medium speed until the mixture is fluffy and a pale yellow color, about 3 minutes.
Now, alternate adding the dry and wet ingredients to the stand mixer. First add a third of the flour mixture, followed by half of the liquid ingredients. Be sure not to over-mix the cake batter! This can lead to a tough crumb. Stop mixing once the flour mixture is just combined. Sometimes I will mix the last third of the flour mixture by hand with a rubber spatula.
Divide the cake batter into two and pour the batter into the prepared pan. Tap the pans on the counter to release any air bubbles in the batter.
Place both cake pans into the oven on the middle oven rack. Bake for 25-30 minutes, or until it’s golden brown and a toothpick comes out clean.
Place the warm cake on a cooling rack and cool completely before frosting.
Make the Frosting:
With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter on medium speed until smooth and creamy, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
Add the powdered sugar, lemon juice, lemon zest, heavy cream, and salt and mix until combined.
If the frosting is too thick, add up to 1 T of heavy cream. If the frosting is too thin, add up to 1/2 cup of extra powdered sugar until it has reached the desired consistency.
How to Decorate:
Before decorating, double-check that the cakes are completely cooled! If they are even slightly warm, the frosting will melt into a sugary mess.
If the cake is domed, slice off a thin piece of the top of the cake with a serrated knife. This helps the cake to lay evening when layered.
First, place the bottom layer on the cake stand. Top with about a cup of the lemon buttercream frosting and spread with a flat knife until it is evenly covered. Place the 2nd cake layer on top and cover evenly with another cup of frosting. Cover the edges with the remaining frosting.
I decorated my sourdough lemon cake with slices of fresh lemons and fresh flowers, but here are some other creative ideas for you to try:
- dollops of homemade whipped cream
- slices of fresh organic lemons
- slices of dried lemon
- lemon zest
- sugared lemon peel
- fresh berries
- fresh herbs
- edible flowers
- macaroons
- drizzle of lemon curd
You could even add some raspberry or blackberry preserves in between the cake layers for a fruitier sourdough lemon cake with a lovely pop of color!
How to Store:
If you have leftover Sourdough Lemon Cake, cover it tightly with plastic wrap and store it in the refrigerator for up to 5 days. Remove from the fridge and bring to room temperature before serving.
This cake also freezes beautifully! Once the cake has cooled, cover it tightly with plastic, place it in a freezer-safe bag, and freeze for up to 3 months. When ready to serve, bring the room temperature and decorate as shared.
FAQs:
What does sourdough lemon cake taste like?
Sourdough Lemon Cake highlights the flavor of lemon in the most delicious way. Freshly squeezed lemon juice brings a citrusy pop to each bite, which is then balanced with a buttery and moist cake. You won’t taste the tanginess from the sourdough discard over the sweetness of this cake, but you will taste a tender and fluffy crumb due to the inclusion of discard.
Don’t forget about the frosting! Extra lemon juice and lemon zest give this sweet buttercream frosting plenty of zip to balance out the sweetness.
What kind of sourdough starter should I use for this recipe?
I used sourdough discard, unfed sourdough starter, to bake this lemon cake, but you can replace it with the same amount of active sourdough starter if you do not have a surplus.
What does sourdough starter do to a cake recipe?
Adding sourdough discard to a cake recipe makes for a more tender cake! How you may ask? The fermented flour in discard slows down the formation of gluten. Gluten is what can create a tough cake. Instead, add discard for a light and more tender cake!
Happy baking!
More Sourdough Discard Desserts:
Sourdough Blueberry Buckle
Chewy Sourdough Oatmeal and Butterscotch Cookies
Sourdough Banana Bars
Sourdough Lemon Cake Recipe with Lemon Buttercream Frosting
Yield: 1 Double Layered Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A moist and tender cake with a zing of brightness from real lemons. Sourdough Lemon Cake is a refreshing cake with the perfect balance of sweet and tart. Layered and frosted with a rich lemon buttercream frosting, it will surely brighten anyone's day. Serve with afternoon tea or eat for breakfast, I won't tell!
Ingredients
Sourdough Lemon Cake
- 3 cups, sifted all-purpose flour * (350g)
- 2 tsp baking powder (6g)
- 1/2 tsp baking soda (3g)
- 3/4 tsp salt (5g)
- 1 cup milk (250g)
- 1 cup sourdough discard (280g)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 cup butter, room temperature (2 sticks)
- 1 1/2 cup sugar (350g)
- 2 Tablespoons lemon zest (about 2 lemons)
- 2 tsp vanilla extract
- 3 eggs, room temperature
Lemon Buttercream Frosting
- 1 cup butter, room temperature (2 sticks)
- 4 1/2 cups confectioner' sugar (540g)
- 2 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons heavy cream
- 2 tsp lemon zest
- pinch of salt
Instructions
Preheat the oven to 350 degrees f.
Grease two 9-inch cake pans with cooking spray. Then line the bottom with a circle piece of parchment paper and spray with cooking spray one more time.
Using parchment paper is a full-proof way of removing your cake from the pans!
Make the Batter:
First, sift 3 cups of flour into a bowl. Then spoon the sifted flour into a measuring cup and level off with a knife. This will give you the most accurate flour measurement.
In a medium bowl, mix flour, baking powder, baking soda, and salt until combined. Set the dry ingredients to the side.
In a large bowl, whisk the milk, sourdough discard, and lemon juice until smooth. Set to the side.
With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter until creamy, about 2 minutes, on medium speed.
Add the sugar and lemon zest and beat on medium speed until light and fluffy, about 5 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
To the butter/sugar mixture, add the vanilla extract and then the eggs, one at a time. Scrape down the bowl between each addition. Beat on medium speed until the mixture is fluffy and a pale yellow color, about 3 minutes.
Now, alternate adding the dry and wet ingredients to the stand mixer. First add a third of the flour mixture, followed by half of the liquid ingredients. Be sure not to over-mix the cake batter! This can lead to a tough crumb. Stop mixing once the flour mixture is just combined. Sometimes I will fold in the last third of the flour mixture by hand with a rubber spatula.
Divide the cake batter into two and pour the batter into the prepared pan. Tap the pans on the counter to release any air bubbles in the batter.
Place both cake pans into the oven on the middle oven rack. Bake for 25-30 minutes, or until it's golden brown and a toothpick comes out clean.
Place the warm cake on a cooling rack and cool completely before frosting.
Make the Frosting:
With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter on medium speed until smooth and creamy, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
Add the powdered sugar, lemon juice, lemon zest, heavy cream, and salt and mix until combined.
If the frosting is too thick, add up to 1 T of heavy cream. If the frosting is too thin, add up to 1/2 cup of extra powdered sugar. Adjust as needed until it has reached the desired consistency.
Notes
- It is best for the ingredients all to be at room temperature.
- Handle the cake with care as it is quite tender.
- Sift the flour before measuring to get the most accurate measurement.
- Be sure to only zest the yellow bits of the rind, the white parts underneath are quite bitter.
- Cool the cakes completely before decorating or you will have a melty sugary mess.
Did you make this recipe?
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