Sourdough Lemon Cake
This easy sourdough lemon cake is perfect for the summer. The addition of sourdough gives it a deeper taste and moist texture.
Servings: 8 servings
Calories: 270kcal
Ingredients
- 1 cup butter, at room temperature
- 1 ½ cups sugar
- 3 whole lemons, juice and 1 tsp zest, preferably organic
- 5 eggs
- 1 ½ cups flour
- 1 TBSP baking powder
- ½ tsp salt
- 5 drops lemon essential oil (optional)
- 1 cup sourdough starter
- butter or oil for greasing the baking dish and about 1 TBSP of flour
- 1 cup powdered sugar (I use a lot less!)
Instructions
- Rub the inside of your baking dish with butter or brush oil all over. Add about 1 TBSP of flour and dust the whole dish. Discard any excess flour.
- Preheat your oven to 350˚ F.
- In a medium mixing bowl, whip the room temperature butter with a handheld mixer until very fluffy.
- Add the sugar and mix on high speed for 3-5 minutes.
- Add one egg at a time, mixing the batter on high speed after each addition.
- Add the juice of about 1 ½ lemons, about 1 teaspoon of lemon zest, a few drops of lemon essential oil (if using), flour, baking powder, and the sourdough starter. Gently mix on low until combined. Do not over-mix!
- Transfer the dough to the glass baking dish and spread it evenly (with a rubber spatula).
- Bake for 35-50 minutes or until an inserted toothpick comes out clean.
- Use the same toothpick to poke a lot of holes in the cake.
- For the glaze, mix the juice of the remaining 1 ½ lemons, powdered sugar to taste, and a few drops of lemon essential oil (if using). Spread the glaze evenly over the cake.
Video
Nutrition
Calories: 270kcal
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