Lemon cake

A tangy and moist sourdough lemon cake with a lemon glaze, perfect to serve with a cup of tea or coffee.

Equipment

• 9-inch round cake pan
• wire rack
• medium-sized mixing bowl
• small bowl

Ingredients

• 1 cup sourdough starter (unfed or discard)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 2 lemons
• 1/2 cup freshly squeezed lemon juice
• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon (optional, for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a medium-sized mixing bowl, combine the sourdough starter, softened butter, and granulated sugar. Mix until well combined.
3. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the lemon zest and lemon juice until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
9. Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Garnish with additional lemon zest, if desired.
10. Slice the sourdough lemon cake into wedges and serve.

Notes

You can adjust the amount of lemon juice in the glaze to achieve your desired consistency. For a thicker glaze, use less lemon juice, and for a thinner glaze, use more lemon juice. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.