This Lemon Cake with Sourdough Discard comes together in about 35 minutes and is baked to perfection for a quick and easy dessert that your family will absolutely love! Perfect after those busy weeknights when you need a little sweetness in your life!

Ingredient Breakdown

Here’s what you’ll need:

1 cup sourdough discard: If you’ve been keeping up with your sourdough baking, this is the perfect way to use up that leftover starter!
1 cup sugar: To bring all that tart lemon goodness together, we need a little sweetness.
3/4 cup all-purpose flour: This is the backbone of our cake, ensuring it has that lovely structure.
1/2 cup unsalted butter, softened: Because butter makes everything better! Seriously, it adds incredible richness.
2 large eggs: These help bind everything while making the cake light and fluffy.
1/4 cup milk: A little moisture to achieve that perfect cake texture.
2 tablespoons lemon juice: Freshly squeezed is a must for that bright, tangy flavor!
1 tablespoon lemon zest: The zest amps up the lemon flavor wonderfully!
1/2 teaspoon baking powder: This will give our cake that lovely lift.
1/4 teaspoon salt: Just a couple pinches to enhance all the flavors.
1 cup powdered sugar: For the glaze that finishes off the cake beautifully.
2-3 tablespoons lemon juice (for glaze): This will ensure the glaze has that delicious tartness to it.

Don’t fret if you’re missing a few of these! You can play around with different sweeteners or dairy alternatives, and I promise it’ll still be fabulous!

How to Make Lemon Cake with Sourdough Discard

Alright, let’s dive into the steps to create this delightful cake! (And don’t worry, it’s super simple!)

Preheat your oven to 350°F (175°C) and grease a cake pan, 8-inch rounds work like a charm. You can also line it with parchment paper for easy removal later. We’re aiming for a nice golden color, so let’s get that oven warmed up!
In a mixing bowl, cream together the softened butter and sugar until light and fluffy, this generally takes about 3-5 minutes. You know it’s ready when it’s all pale and has a lovely airy texture.
Add in the eggs, sourdough discard, milk, lemon juice, and lemon zest. Mix until well combined, imagining the lemony goodness blending together, it’s going to smell amazing!
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the wet one, stirring just until combined. You want to avoid over-mixing, stop as soon as there are no more flour pockets! Your mix should look smooth and creamy…
Pour the batter into your prepared cake pan and smooth the top. It’s such a joyful moment, right? Just look at that luscious batter!
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. You might want to peek in around 30 minutes, don’t forget to enjoy the heavenly aromas wafting through your kitchen!
Let the cake cool for a bit in the pan, about 10-15 minutes. Then, turn it out onto a cooling rack. To make the glaze, mix the powdered sugar with lemon juice until smooth. Drizzle it over the cooled cake for that beautiful finish. Serve it up on a fancy plate, slice it, and enjoy the smiles!

If you loved this recipe, be sure to check out my Blueberry Lemon Cream Cheese Sourdough Loaf or my Sourdough Croissants!

Why This Recipe Works

Quick & Easy

This lemon cake is a breeze to prepare, it comes together in under 35 minutes, which is such a lifesaver for busy families! With just one bowl for mixing, you’ll have minimal cleanup, making it a great option for those weeknight cravings or surprise guests.

Comfort Food

Loaded with that delicious, zesty lemon flavor, this cake is the perfect dessert to brighten up your day. The sourdough discard gives it a unique twist, and it’s so comforting and satisfying. Seriously, every bite is like a hug!

Customizable

One of the best parts? You can make this cake your own! Swap in almond extract for a different flavor profile, or add some poppy seeds for a fun texture. Go crazy with the toppings, fruits, nuts, or even a sprinkle of seeds!

Budget-Friendly

Using sourdough discard means less waste and more value! Plus, all the ingredients are affordable and easily found in your pantry, making it a fantastic option for any family meal or gathering.

Make-Ahead Friendly

This cake is great for making ahead! Just whip it up a day or two before and store it in the fridge. It stays moist and delicious, so you’ll always have a sweet treat on hand for unexpected visitors or midnight snacks.

Serving and Storage Tips

How to Serve This Lemon Cake

This delightful cake is perfect on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on top are a great touch, too! You could even serve it with a little lemon curd on the side for that extra zing!

Storage

This cake will keep deliciously fresh in the refrigerator for about 3-5 days. Just make sure to cover it tightly with plastic wrap or store it in an airtight container to retain that moisture.

Reheating Instructions

If you’re looking to enjoy it warm, pop a slice in the microwave for about 10-15 seconds. It will be just warm enough to feel like it just came out of the oven! Perfect for those chilly evenings.

Freezer Friendly

Yes! You can freeze your Lemon Cake! Just wrap it tightly in plastic wrap, followed by aluminum foil, for up to 3 months. Thaw it in the fridge overnight when you’re ready to enjoy it again. You’ll be amazed at how fresh it tastes when you serve it later!

So there you have it! This Lemon Cake with Sourdough Discard captures the essence of easy, comforting baking while being absolutely delightful. I hope you give it a try soon, you won’t regret it!

Happy baking! And follow us on Pinterest for daily meal inspiration!

Lemon Cake with Sourdough Discard

A quick and easy lemon cake made with sourdough discard, perfect for family gatherings or busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Cake Ingredients

1 cup sourdough discard Use leftover starter from sourdough baking.
1 cup sugar To sweeten the tart lemon flavor.
3/4 cup all-purpose flour Provides structure to the cake.
1/2 cup unsalted butter, softened Adds richness to the cake.
2 large eggs Helps bind the ingredients together.
1/4 cup milk For moisture.
2 tablespoons fresh lemon juice For a bright, tangy flavor.
1 tablespoon lemon zest Enhances lemon flavor.
1/2 teaspoon baking powder Provides lift to the cake.
1/4 teaspoon salt Enhances flavors.

Glaze Ingredients

1 cup powdered sugar For the glaze.
2-3 tablespoons lemon juice (for glaze) To achieve glaze consistency and flavor.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan, optionally lining it with parchment paper.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
Add in the eggs, sourdough discard, milk, lemon juice, and lemon zest. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
Pour the batter into the prepared cake pan and smooth the top.

Baking

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10-15 minutes before turning it out onto a cooling rack.

Glazing

To make the glaze, mix the powdered sugar with the lemon juice until smooth.
Drizzle the glaze over the cooled cake.

Notes

This cake is customizable with different flavors and toppings. Can be served with whipped cream, ice cream, or fresh berries. Store in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.