This Sourdough Lemon Loaf Cake is a sweet, tangy, and moist lemon cake topped with a lemon glaze that makes it a perfect afternoon treat or dessert. Packed with lemon flavor, it's one of my favorite desserts for spring and summer!
You might also like this Sourdough Lemon Raspberry Loaf Cake - it's a variation of this recipe that includes raspberries!
Why You'll Love This Recipe
- This lemon loaf cake recipe comes together with just 30 minutes of hands-on time, and is a perfect snacking cake.
- Looking for other snacking cakes? Try my Sourdough Discard Carrot Cake and Sourdough Discard Strawberry Cake!
- This recipe uses sourdough discard, but you can easily modify it to use an active sourdough starter if you prefer.
- This cake is packed with lemon flavor that comes through in the cake as well as the lemon glaze. Perfect for spring and summer!
- You might like these Sourdough Lemon Blueberry Scones and Sourdough Discard Lemon Cookie Bars, too!
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Ingredients
There are only a few key ingredients you'll need to bring this lemon loaf cake together.
- Sourdough discard: This should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about making homemade sourdough starter.
- Lemon juice and zest: Fresh-squeezed lemon juice and fresh lemon zest will give you the best flavor! You'll need one lemon for this recipe.
- In a lemon mood? Try these Sourdough Discard Lemon Sugar Cookies, too.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe, and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like, you can use active starter instead of sourdough discard, although it's not necessary. To do so, replace the sourdough discard with active sourdough starter (200g).
- Add berries - If you'd like to add berries (I'd recommend raspberries or blueberries), try my Sourdough Lemon Raspberry Loaf Cake recipe. Before adding berries to the batter, toss them in 1-2 teaspoons of flour to help prevent them from sinking in the loaf.
- Looking for other summer desserts? Try my Sourdough Discard Mango Bars and my Sourdough Zucchini Cake (or a chocolate version: Sourdough Chocolate Zucchini Cake)!
How to Make Sourdough Lemon Loaf Cake
There are a few simple steps to pull this recipe together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix together the dry ingredients (minus the sugar) and set aside.
- Step 2: Cream together the butter and sugar.
- Step 3: Add the remaining wet ingredients.
- Step 4: Mix the dry ingredients into the wet ingredients until no dry spots remain.
- Step 5: Pour the batter into your prepared baking pan and bake until a toothpick inserted in the center comes out clean.
- Step 6: Once the loaf has cooled, pour the glaze on top, then slice and serve.
Expert Baking Tips
- Make sure your butter is softened to room temperature. This is important to ensure it creams together correctly with the sugar.
- Line your pan with parchment paper to make it really easy to remove the cake from the pan. No need to flip the cake over, you can just lift it out from the paper edges.
- Let the loaf cool fully before adding the glaze. If the cake is still warm, the glaze will melt right into the cake.
- Looking for other sweet brunch recipes? Try my Sourdough Discard Scones and this Sourdough Discard Cinnamon Roll Focaccia.
Storage
Room Temperature Storage: Store the loaf cake in an airtight container (or on a plate with plastic wrap) in a cool, dry place at room temperature for up to 3 days. Your pantry is a perfect place!
Freezer Storage: After the loaf is completely cooled and iced, transfer it to a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, let the loaf thaw in the refrigerator overnight, or at room temperature. Slice and then serve.
- If you're making this loaf with the intention of freezing the whole thing, freeze it without the glaze. Then, when you're ready to thaw and serve, pour the fresh glaze over the loaf before slicing.
Recipe FAQs
Yes! You might also like my Sourdough Lemon Raspberry Loaf Cake recipe, and this Sourdough Lemon Blackberry Cake.
Yes, you can, but it's not needed for leavening purposes. To do so, replace the sourdough discard with active sourdough starter (150g). You do not need to change any other ingredients in the recipe.
More Sourdough Cake Recipes
If you tried this Sourdough Lemon Loaf Cake or any other recipe on my website, leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Lemon Loaf Cake
Ingredients
For the Loaf
- 1 cup + 2 Tablespoons all-purpose flour
- 2 Tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 150 grams sourdough discard unfed, at room temperature
- 2 eggs room temperature
- 1 egg yolk room temperature
- 3 Tablespoon lemon juice
- 3 Tablespoons vegetable oil
- 2 Tablespoons lemon zest
For the Lemon Glaze
- 1 cup confectioner's sugar
- 1 ½ Tablespoons lemon juice
- lemon zest for topping, optional
Instructions
- Preheat the oven to 325°F (165℃). Grease an 8.5x4.5-inch loaf pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a large bowl, add the butter and sugar. Using a hand-held mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes.Add the sourdough discard, eggs, lemon juice, vegetable oil, and lemon zest. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined and no dry spots remain.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted into the center of the loaf comes out clean.Remove from the oven and let cool for 10 minutes in the pan. Then remove the loaf from the pan (you can pick up the loaf from the edges of the parchment paper) and transfer to a wire rack to cool fully.
- Once the loaf has cooled, make the glaze. Combine the confectioner's sugar and lemon juice in a small bowl and whisk to combine. The glaze should be pourable, but still fairly thick (you don't want it to just run off the edges of the loaf).Pour the glaze over the cooled loaf and spread to the edges. Slice, and serve!
Brandy Roberts says
Did you change the recipe between 4/19 and 4/23? I just made this on Saturday and there was vanilla yogurt in it and no cornstarch? Also less flour if I remember correctly?
Jessica Vogl says
I updated the recipe this week, yes! I can send you an email with the previous version if you like.
Brandy Roberts says
Yes please! I think I had it memorized but I always double checked before I baked!
Lena says
Amazing recipe! It turned out super delicious with a fresh lemon flavor. It was a bit too sweet for my taste, so I’ll use less sugar next time. Still really good and I’ll definitely make it again!
melinda says
If I use vanilla yogurt should that work ok?
Jessica Vogl says
Yes! Just more vanilla flavor!
Jessica Vogl says
Love the tangy and sweet combo. This cake never lasts long in our house!