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Sourdough Lemon Cake

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.
Course Dessert
Cuisine American
Keyword sourdough lemon cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 270kcal
Author Our Gabled Home


  • 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!)


  • 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.