This Glazed Sourdough Lemon Cake is soft, moist, and full of fresh lemon flavor, with just a light background tang from sourdough discard. It’s the kind of cake that feels bright and comforting at the same time. The sourdough discard doesn’t make the cake sour, it simply adds depth and keeps the crumb tender for days. Finished with a smooth lemon glaze, this cake works perfectly for dessert, brunch, or an afternoon treat with coffee or tea.
Why You’ll Love This Recipe
- Uses sourdough discard in a sweet, easy way
- Bright lemon flavor without being overpowering
- Soft, moist texture that stays fresh longer
- Simple ingredients you likely already have
- Easy glaze that adds flavor and a beautiful finish
- Perfect for loaf pans, round pans, or bundt pans
Ingredients
For the Lemon Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sourdough discard (unfed)
- ⅓ cup milk or buttermilk
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest (optional, for extra flavor)
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sourdough discard, milk, lemon juice, lemon zest, and vanilla until smooth.
- Gradually add dry ingredients and mix just until combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk glaze ingredients until smooth and pour over cooled cake. Let glaze set before slicing.
Cooking Notes
This cake bakes best when ingredients are at room temperature. Overmixing can make the crumb dense, so mix gently once the flour is added. If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
Variations
- Add blueberries or raspberries to the batter for a fruity version
- Use orange juice and zest instead of lemon for a citrus twist
- Bake in a bundt pan and double the glaze for extra coverage
- Add poppy seeds for a classic lemon-poppy seed cake
- Replace milk with Greek yogurt for an even richer crumb
Tips
- Use fresh lemon juice for the best flavor
- Zest lemons before juicing them
- Let the cake cool fully before glazing to prevent melting
- Adjust glaze thickness by adding lemon juice slowly
- Store tightly covered to keep the cake moist
Serving Suggestions
- Serve plain or with extra glaze on the side
- Pair with coffee, tea, or iced lemonade
- Add whipped cream or vanilla ice cream for dessert
- Slice thinly for brunch or afternoon snacks
- Dust lightly with powdered sugar for a simple finish
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 40–50 minutes
- Total Time: About 1 hour 10 minutes
Nutritional Information (Per Slice)
Approximate values
- Calories: 280
- Protein: 5g
- Fat: 11g
- Carbohydrates: 40g
FAQs
Does the cake taste sour?
No. The sourdough discard adds moisture and depth, not a sour taste.
Can I use active sourdough starter?
Yes, but discard works best for a mild flavor.
How do I store this cake?
Store covered at room temperature for up to 3 days or refrigerate for 5 days.
Can I freeze it?
Yes. Freeze unglazed or glazed slices wrapped tightly for up to 2 months.
Why is my cake dense?
This usually happens from overmixing or using cold ingredients.
Conclusion
Glazed Sourdough Lemon Cake is a simple, reliable way to turn sourdough discard into a bright, bakery-style dessert. It’s moist, flavorful, and easy enough for everyday baking, yet special enough to serve to guests. Once you try it, this lemon cake will quickly become a favorite in your sourdough discard rotation.