Glazed Sourdough Lemon Cake Recipe

Glazed Sourdough Lemon Cake Recipe is a bright, moist, and flavorful dessert that transforms sourdough discard into something truly special. With fresh lemon zest and a sweet citrus glaze, this cake is perfect for afternoon tea, brunch, or a light dessert.

Why You’ll Love This Recipe

This Glazed Sourdough Lemon Cake Recipe is soft, tender, and bursting with fresh lemon flavor. It’s an excellent way to use leftover sourdough starter while creating a bakery-quality cake at home. The glaze adds a sweet tangy finish that makes every bite refreshing and satisfying.

Ingredients

For the Cake:
1/2 cup vegetable oil or melted butter
3/4 cup granulated sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1/2 cup sourdough starter discard
3/4 cup milk

For the Glaze:
1/2 cup powdered sugar
2 teaspoons lemon zest
2 teaspoons lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and prepare a loaf pan or 9×9 pan with nonstick spray.
2. In a large mixing bowl, beat oil, sugar, and eggs until smooth and well combined.
3. In a separate bowl, mix flour, baking powder, and salt.
4. Add dry ingredients to the wet mixture gradually, alternating with milk and sourdough starter. Mix on low until just combined.
5. Stir in lemon zest and lemon juice by hand.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 40–60 minutes depending on pan size, until golden and a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 15 minutes.
9. Mix powdered sugar, lemon zest, and lemon juice to make the glaze.
10. Pour glaze over the warm cake and allow it to set.
11. Remove from pan, cool completely, slice, and serve your Glazed Sourdough Lemon Cake Recipe.

Tips & Tricks

• Use fresh lemons for the best citrus flavor.
• Avoid overmixing to keep the cake light and tender.
• Pour glaze while the cake is still warm for better absorption.
• Let the cake cool fully before slicing for clean cuts.
• Add poppy seeds for a lemon poppy seed variation.

Details

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8–10 servings
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary: Vegetarian, Halal-friendly

Notes

• You can substitute yogurt for sourdough discard if needed.
• Butter adds richer flavor, while oil gives more moisture.
• Double the glaze for a stronger lemon finish.

Nutrition (Approximate)

Calories: 280 kcal
Protein: 5 g
Carbohydrates: 38 g
Fat: 12 g

FAQ

What is sourdough discard?
It’s the unused portion of sourdough starter removed during feeding.

Does the cake taste sour?
No, it adds depth while lemon remains the dominant flavor.

Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months.

Can I make muffins instead?
Yes, reduce baking time to about 18–22 minutes.

Why is my cake dense?
Overmixing or expired baking powder can affect texture.

Storage

Store at room temperature for 2 days or refrigerate for up to 5 days.
Freeze for longer storage and thaw before serving.

Similar Recipes

• Potato Cheese Sticks Crispy Snack
• Sourdough Discard Tortillas

Conclusion

This Glazed Sourdough Lemon Cake Recipe is the perfect balance of sweet and tangy flavors with a soft, moist texture. It’s an easy and rewarding way to use sourdough discard while creating a beautiful homemade dessert.