• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 25 minutes
• Servings: 10 slices

---

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sourdough discard
• 1/2 cup whole milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

---

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• 9-inch loaf pan or round cake pan
• Cooling rack
• Spatula

---

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or loaf pan with butter or non-stick spray. Lightly dust with flour to prevent sticking.

---

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside while preparing the wet mixture.

---

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This process usually takes about 3 to 4 minutes using an electric mixer.

The fluffy texture helps create a lighter cake.

---

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in:

• Vanilla extract
• Lemon zest
• Fresh lemon juice

The aroma of fresh lemon will immediately brighten the batter.

---

Step 5: Add Sourdough Discard

Mix the sourdough discard into the wet ingredients until smooth. The discard should be unfed and at room temperature for the best texture.

This ingredient gives the cake extra moisture and a slightly rich flavor.

---

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture while alternating with milk.

Start with the flour mixture, then milk, and continue until everything is fully combined. Avoid overmixing, as it can make the cake dense.

The final batter should look smooth and creamy.

---

Step 7: Bake the Cake

Pour the batter into the prepared cake pan and spread evenly.

Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

The top should be lightly golden with a soft springy texture.

---

Baking Intensity and Temperature Guide

• Oven Temperature: 350°F (175°C)
• Baking Intensity: Medium heat
• Texture Goal: Moist inside with a light golden top
• Internal Cake Texture: Soft and fluffy

Avoid baking at very high temperatures because the lemon flavor may become bitter and the cake can dry out quickly.

---

Step 8: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Transfer to a cooling rack and allow it to cool completely before adding the glaze.

---

Step 9: Prepare the Lemon Glaze

In a small bowl, whisk together:

• Powdered sugar
• Lemon juice
• Lemon zest

Mix until smooth and pourable.

If the glaze is too thick, add a few drops of lemon juice. If too thin, add extra powdered sugar.

---

Step 10: Glaze and Serve

Drizzle the lemon glaze over the cooled cake. Allow it to set for 10 minutes before slicing.

Serve with tea, coffee, or fresh berries for a refreshing dessert experience.

---

Tips for the Best Sourdough Lemon Cake

Use Fresh Lemons

Fresh lemon juice and zest provide the brightest flavor. Bottled lemon juice will not give the same freshness.

Do Not Overmix

Overmixing can make the cake heavy instead of soft and fluffy.

Room Temperature Ingredients

Using room-temperature eggs, milk, and sourdough discard helps the batter combine smoothly.

Store Properly

Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

---

Flavor Variations

You can customize this recipe with different ingredients:

• Add blueberries for a fruity twist
• Mix in poppy seeds for texture
• Use orange zest instead of lemon
• Top with cream cheese frosting instead of glaze

---

Serving Suggestions

This Sourdough Lemon Cake pairs perfectly with:

• Hot tea
• Fresh coffee
• Vanilla ice cream
• Whipped cream
• Fresh strawberries or blueberries

It is an excellent dessert for spring and summer gatherings.

---

Nutrition Information (Per Serving)