Sourdough Lemon Loaf Cake
A delicious recipe for Sourdough Lemon Loaf Cake that is tangy and sweet, and perfect for an afternoon treat or dessert! It's a snacking cake you won't be able to keep your hands off of!
Servings: 12
Calories: 197kcal
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!
Video
Notes
To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g). You may find that your loaf cake rises a bit more than it does with the discard.
If you'd like to add berries to this recipe (raspberries or blueberries would be great), try my Sourdough Lemon Raspberry Loaf Cake.
If you are doubling or tripling this recipe, I'd recommend baking them in multiple 9x5-inch loaf pans.
Nutrition
Calories: 197kcal | Carbohydrates: 37g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 98mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
