This Sourdough Lemon Loaf Cake is moist, tangy, and sweet, and a perfect snacking cake for an afternoon treat or a light dessert. It's a moist lemon cake interior with a sweet and tangy lemon glaze on top.
This loaf cake is also the sister recipe to my Sourdough Lemon Raspberry Loaf Cake, so if you'd prefer a version with berries, check it out!
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. And if you like a snacking cake, try my Sourdough Discard Carrot Cake!
- This recipe uses sourdough discard, but you can easily modify it to use an active sourdough starter if you prefer. Check out my other sourdough discard recipes, too!
- This Sourdough Lemon Loaf Cake uses yogurt for some of its moisture and flavor.
- It's perfect for a sweet brunch treat, afternoon snack, or light dessert!
- This recipe is packed with lemon flavor, but if you'd like to add berries (I'd recommend blueberries or raspberries), try my Sourdough Lemon Raspberry Loaf Cake.
Jump to:
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.
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!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
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. Stir the dry ingredients into the wet ingredients until combined.
- Step 4: Pour into a 9x5-inch baking pan lined with parchment paper. Bake until golden brown and a toothpick inserted in the center comes out clean.
- Step 5: While the loaf cake cools, whisk together the glaze.
- Step 6: Pour the glaze over the cooled loaf, 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.
- If you'd like a version with berries, try my Sourdough Lemon Raspberry Loaf Cake.
- Looking for other sweet brunch recipes? Try my Sourdough Discard Strawberry Cake and these Sourdough Discard Scones.
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!
Refrigerator Storage: You can also store this lemon loaf cake in an airtight container in the refrigerator for up to one week.
Freezer Storage: This loaf cake can also be frozen. 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.
Recipe FAQs
No! You can make this Sourdough Lemon Loaf cake with dairy-free or regular dairy yogurt. Greek yogurt will work, too!
If you'd like to add berries (raspberries or blueberries would be great), I'd recommend making my Sourdough Lemon Raspberry Loaf Cake!
Yes, you can, but it's not needed for leavening purposes. If you'd like to use active sourdough starter in place of the sourdough discard, make a 1:1 substitute and continue with the recipe as written.
More Sourdough Cake Recipes
If you tried this Sourdough Lemon Loaf Cake or any other recipe on my website, please 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
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 4 Tablespoons unsalted butter softened
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 eggs
- ¼ cup + 2 teaspooons yogurt non-dairy or regular dairy
- 2 Tablespoons lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ Tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, add the sugar and softened butter. Using a hand-held mixer, cream the butter and sugar until light and fluffy, about 2 minutes.Add the sourdough discard, eggs, yogurt, lemon zest, lemon juice, and vanilla extract. Mix until smooth and combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 50-55 minutes or until the top is golden and 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, combine the powdered sugar, lemon juice, and vanilla extract in a small bowl and whisk to combine. This will be a thick glaze. Pour over the cooled loaf, slice, and enjoy!
Jessica Vogl says
Love the tangy and sweet combo. This cake never lasts long in our house!