Lemon cake

Preparation Time: 15 minutes
Baking Time: 40-45 minutes
Total Time: 55-60 minutes
Servings: 8-10

Ingredients:

For the Cake:

• 1 cup sourdough starter (unfed or discard)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 2 lemons
• 1/2 cup freshly squeezed lemon juice

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon (optional, for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Sourdough Starter:
   • In a medium-sized mixing bowl, combine the sourdough starter, softened butter, and granulated sugar. Mix until well combined.
3. Add Wet Ingredients:
   • Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
4. Mix Dry Ingredients:
   • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
   • Fold in the lemon zest and lemon juice until evenly distributed throughout the batter.
6. Bake the Cake:
   • Pour the batter into the prepared cake pan and spread it out evenly.
   • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Prepare the Glaze:
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
9. Glaze the Cake:
   • Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
   • Garnish with additional lemon zest, if desired.
10. Slice and Serve:
    • Slice the sourdough lemon cake into wedges and serve.
    • Enjoy this tangy and moist cake with a cup of tea or coffee!

Note:

• You can adjust the amount of lemon juice in the glaze to achieve your desired consistency. For a thicker glaze, use less lemon juice, and for a thinner glaze, use more lemon juice.
• Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.