Glazed Sourdough Lemon Cake (GF option!)
This lemon loaf cake is elevated with the addition of sourdough starter discard. Serve with coffee or tea for snack or dessert (or breakfast, it's really up to you!)
1/2 cup vegetable oil (or melted butter)
3/4 cup granulated sugar
1 1/2 cups flour (to make GF use Bob's Red Mill 1:1 Gluten Free Baking Flour)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1/2 cup sourdough starter discard (must be gluten free starter if making gluten free*)
3/4 cup milk
Glaze: 1/2 cup powdered sugar
Glaze: 2 teaspoons lemon zest
Glaze: 2 teaspoons lemon juice
Preheat oven to 350 degrees with the rack in the center. Prepare a loaf pan or 9 x 9 square cake pan with cooking spray.
Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.
- Mix the flour, baking powder, and salt in a separate bowl and add to the sugar mixture 1/3 at a time, alternating with the milk and the sourdough starter. Mix on low until just combined. Stir in the lemon juice and lemon zest by hand. Pour the batter into the prepared pan.
- Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack. And allow to cool about 15 minutes in the pan.
- In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze. Pour over the still-warm cake.
- After the glaze has soaked in and hardened, remove cake from pan and allow to finish cooling on wire rack. Slice and serve once cool.
*Make your own gluten free sourdough starter using tips from our blog!
Yield: 12 servings