Glazed Sourdough Lemon Cake That Melts in Your Mouth

This Glazed Sourdough Lemon Cake is a bright, tangy, and incredibly moist dessert that makes perfect use of sourdough discard. With fresh lemon zest and a sweet citrus glaze, this cake delivers a balanced flavor that feels both refreshing and comforting.

Why You’ll Love This Recipe

• Light, moist texture with a tender crumb
• Perfect way to use sourdough starter discard
• Fresh lemon flavor that’s not overpowering
• Simple ingredients and easy steps
• Family-friendly and great for any occasion

Ingredients

For the Cake

• ½ cup vegetable oil (or melted butter)
• ¾ cup granulated sugar
• 2 eggs
• 1½ cups flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• ½ cup sourdough starter discard
• ¾ cup milk

For the Glaze

• ½ cup powdered sugar
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan or 9×9 square pan.
2. In a large bowl, mix oil, sugar, and eggs until smooth.
3. In another bowl, combine flour, baking powder, and salt.
4. Gradually add dry ingredients to the wet mixture, alternating with milk and sourdough discard. Mix gently.
5. Stir in lemon juice and zest.
6. Pour batter into the prepared pan.
7. Bake for 50–60 minutes (loaf pan) or 40–50 minutes (square pan).
8. Let the Glazed Sourdough Lemon Cake cool in the pan for 15 minutes.

Make the glaze:
9. Mix powdered sugar, lemon zest, and lemon juice.
10. Pour over warm cake and let it set before removing and cooling completely.

Tips & Tricks

• Use fresh lemon juice for the best flavor
• Don’t overmix the batter to keep the cake tender
• Substitute milk with buttermilk for extra richness
• Add poppy seeds for a lemon poppy variation
• Check doneness early to avoid overbaking

Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Vegetarian

Notes

• You can replace vegetable oil with melted butter for a richer flavor
• Serve with tea or coffee for a perfect afternoon treat
• Add a thicker glaze if you prefer a sweeter finish

Nutrition (Approximate per slice)

• Calories: 260
• Carbs: 34g
• Protein: 4g
• Fat: 11g

FAQ

1. Can I use active sourdough starter instead of discard?
   Yes, but discard works best for a mild flavor.
2. How do I make the cake more lemony?
   Add extra zest or a few drops of lemon extract.
3. Can I make this gluten-free?
   Yes, use a 1:1 gluten-free flour blend.
4. Why is my cake dense?
   Overmixing or too much starter can cause density.
5. Can I skip the glaze?
   Yes, but it adds sweetness and enhances lemon flavor.

Storage

• Room temperature: Store covered for up to 2 days
• Refrigerator: Up to 5 days
• Freezer: Wrap slices and freeze up to 2 months
• Reheating: Warm slightly in microwave for best texture

Similar Recipes

• Lemon Cookie Cake with Cream Cheese Frosting
• Sourdough Discard Brownies
  

Conclusion

This Glazed Sourdough Lemon Cake is a simple yet impressive dessert that turns everyday ingredients into something special. Whether you’re using up sourdough discard or craving a fresh lemon treat, this recipe is reliable, flavorful, and easy to love.