SOURDOUGH DISCARD LEMON LOAF CAKE
SOURDOUGH DISCARD LEMON LOAF CAKE
This bright and delicious sourdough lemon loaf cake is packed with fresh lemon juice, lemon zest, and a hint of lemon extract, then topped with a creamy lemon glaze. Made with sourdough discard, it’s an easy and delicious way to use up extra starter and makes the perfect sweet treat for any time of year.
WATCH ME MAKE IT
WHY YOU’LL LOVE THIS RECIPE
Packed with lemon flavor - Fresh lemon zest, lemon juice, and lemon extract give this loaf a bright lemon flavor in every bite.
Perfect to use up extra sourdough starter.
Finished with a creamy lemon glaze.
Ingredients
This recipe makes 1 loaf of lemon cake so let’s get baking!
½ cup avocado oil
¾ cup cane sugar
2 eggs
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
Zest of 2 small lemons
Juice of 2 small lemons
1 tsp vanilla extract
1 tsp lemon extract
½ cup sourdough discard
¾ cup milk
For The Lemon Glaze
½ cup powder sugar
2 tsp lemon extract
¼ cup heavy whipping cream
HOW TO MAKE SOURDOUGH DISCARD LEMON LOAF CAKE
Preheat your oven to 350°F with the rack in the center. Lightly coat a loaf pan or 9x9-inch square cake pan with cooking spray.
Mix the Wet Ingredients
In a large mixing bowl, combine the avocado oil, cane sugar, and eggs. Using an electric mixer, mix until well combined.
Add the Remaining Ingredients
Add the flour, baking powder, salt, sourdough discard, milk, vanilla extract, and lemon extract to the bowl. Mix on low speed until everything is just combined.
Add the Lemon
Stir in the fresh lemon juice and lemon zest by hand until evenly incorporated. Pour the batter into your prepared pan and smooth the top.
Bake & Cool
For a loaf pan, bake for 50–60 minutes. For a 9x9-inch square pan, bake for 40–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the pan and place it on a wire rack to cool.
Make the Glaze
While the cake is cooling, combine the powdered sugar, lemon extract, and heavy whipping cream in a small bowl. Mix until smooth and creamy.
Glaze & Enjoy
Once the loaf has cooled but is still just slightly warm, drizzle the lemon glaze over the top, allowing it to naturally run down the sides of the loaf.
Slice and enjoy!
S&S Bakery Tip
For the best glaze, don’t glaze your lemon loaf while it’s hot. Let it cool on a wire rack until it’s just slightly warm. This helps the glaze slowly drip down the sides of the loaf without completely melting away.
HOW TO STORE
Store your Sourdough Lemon Loaf Cake in an airtight container at room temperature for up to 3 days. For the best texture and flavor, let refrigerated slices come to room temperature before serving. You can also warm a slice slightly before enjoying.
SHOP MY BAKING FAVORITES
Want to see the tools and baking supplies I use in my own kitchen? Ive put my favorite baking essentials, tools, and equipment all in one place on my amazon storefront!
(AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES)
MORE FROM S&S BAKERY
SOURDOUGH CINNAMON ROLLS
Soft, fluffy sourdough cinnamon rolls with a gooey cinnamon filling and rich, creamy vanilla frosting. This is the bakery recipe my customers come back for week after week!