Lemon cake

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


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)


  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!


  • 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.

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