Sourdough Lemon Cake
A bright, tangy Sourdough Lemon Cake made with sourdough discard , our family’s go-to birthday tradition every May!
Servings: 12 -14
Calories: 623kcal
Equipment
- Digital Kitchen Scale
- Silicone Spatula Set
- 9-Inch Round Cake Pan
Ingredients
For the Cake
- 3 cups sifted all-purpose flour 350g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk 250g
- 1 cup sourdough discard 280g
- ½ cup fresh lemon juice about 2 lemons
- 1 cup butter room temperature (2 sticks)
- 2 cups sugar 384g
- 1 tablespoon lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
For the Lemon Buttercream Frosting
- 1 cup butter room temperature (227g)
- 4½ cups powdered sugar 540g
- 2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- Optional: lemon zest for garnish
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
- Mix dry ingredients: In a medium bowl, sift together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together milk, sourdough discard, and lemon juice. Let sit.
- Cream butter & sugar: In a large bowl, beat butter until fluffy. Add sugar and lemon zest. Beat 3–4 minutes until light. Mix in eggs one at a time, then vanilla.
- Combine: Alternately add dry ingredients and wet mixture to the creamed butter mixture. Mix just until combined.
- Bake: Divide batter into pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make frosting: Beat butter until creamy. Add powdered sugar gradually. Mix in lemon juice, heavy cream, and salt. Beat 3–5 minutes until fluffy.
- Assemble cake: Frost between layers and all over the cake. Garnish with lemon zest if desired.