Glazed Sourdough Lemon Cake Loaf
If you’ve ever wanted a bright, tangy treat that’s simple to make and perfect for any occasion, this Glazed Sourdough Lemon Cake Loaf is the answer. This moist lemon cake combines the lightness of a traditional quick bread with the richness of a sourdough pound cake — all finished with a tangy lemon glaze that adds just the right amount of sweetness.
Whether you’re a sourdough baker looking for a great way to use extra sourdough discard or you’re simply craving a tender cake with a bright lemon flavor, this sourdough lemon loaf is going to become a favorite in your kitchen.
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Why You’ll Love This Glazed Sourdough Lemon Cake
This easy recipe uses simple ingredients that you likely already have in your pantry staples. It’s a perfect sourdough lemon cake recipe to make when you have extra sourdough starter or sourdough discard that you don’t want to waste. The sourdough gives the loaf a moist crumb and a slightly tangy flavor that pairs beautifully with fresh lemon juice.
It’s similar to a classic lemon loaf cake or even a sourdough pound cake but lighter, thanks to the sourdough discard. And the tangy lemon glaze that soaks into the top of the cake while it’s still warm adds a delicious lemon flavor you won’t forget.
Ingredients You’ll Need for Glazed Sourdough Lemon Cake
Dry Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
Wet Ingredients
- ½ cup melted butter
- Juice of one lemon (about 2 tablespoons fresh lemon juice)
- 2 large eggs at room temperature
- ½ cup sourdough starter discard (or extra sourdough starter)
- ½ cup milk
For the Glaze
- ½ cup powdered sugar
- Juice of one lemon (or 1 tablespoon lemon juice)
How to Make Glazed Sourdough Lemon Cake
Preheat the Oven and Prepare the Pan
Preheat the oven to 350°F. Grease your prepared loaf pan with cooking spray or line it with parchment paper for easy removal after baking. Make sure the pan is evenly coated so the loaf doesn’t stick once cooled.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. This ensures the leavening agents are evenly distributed throughout the mixture and helps create a light, even texture.
Combine the Wet Ingredients
In a medium bowl, whisk together the melted butter, fresh lemon juice, eggs, sourdough discard, and milk until smooth. Mixing the wet ingredients separately first helps them incorporate evenly into the batter.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients, mixing gently with a hand mixer or stand mixer on low speed until just combined. Scrape the sides of the bowl as needed to ensure everything is incorporated, but don’t overmix—this helps keep a tender crumb.
Pour Batter and Bake
Pour the cake batter into the prepared pan and smooth the top of the cake with an offset spatula. Bake for about 50 minutes or until a cake tester or toothpick inserted into the center comes out clean.
Make the Lemon Glaze
While the loaf bakes, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth. For a creamier tangy lemon glaze, you can add a splash of heavy cream or a spoonful of greek yogurt.
Glaze and Cool the Cake
Once baked, let the loaf cool in the pan for about 10–15 minutes. While the cake is still warm, spread the glaze over the top of the cake and allow it to soak in slightly. Leave the loaf in the pan until the glaze firms up, then transfer to a wire rack to let the loaf cool completely before slicing and serving.
Tips for the Best Results
- Use room temperature ingredients. Cold eggs and milk can cause the batter to curdle, preventing your cake rise.
- Try organic lemons or Meyer lemons for a more delicate, floral lemon flavor.
- Line with parchment paper or aluminum foil if you plan to lift the cake out of the pan easily.
- For extra moisture, substitute half the butter with olive oil or coconut oil.
- If using an active sourdough starter, you may get a lighter cake with a mild tang.
- Wrap leftovers in plastic wrap and store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Serving and Storage
This sourdough lemon cake tastes amazing when sliced and served with tea or coffee. For a bakery-style presentation, slice it once the cooled cake is firm and the glaze has set. Each individual slice has a moist crumb and bright lemon flavor that keeps well for several days.
If you want to freeze it, wrap it tightly in plastic wrap and a layer of aluminum foil. Thaw at room temperature before serving.
Variations of Glazed Sourdough Lemon Cake
- Make it a bundt cake by doubling the recipe and baking it in a prepared pan for 55–60 minutes.
- Add lemon zest to the sugar mixture before adding wet ingredients for an even more vibrant flavor.
- Drizzle with extra glaze made in a small saucepan over medium heat for a glossy finish.
Final Thoughts
This sourdough lemon cake loaf is one of those lemon recipes that feels like sunshine in every bite. With its moist crumb, delicious lemon flavor, and simple ingredients, it’s the perfect treat for any sourdough baker — whether you’re using extra sourdough discard or just want a lighter cake with a tangy lemon glaze.
Glazed Sourdough Lemon Cake
Equipment
- large mixing bowl
- medium mixing bowl
- whisk
- hand mixer or stand mixer
- Measuring cups and spoons
- loaf pan
- Parchment paper or cooking spray
- wire rack
Ingredients
For the Loaf:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup melted butter
- Juice of 1 lemon about 2 tablespoons fresh lemon juice
- 2 large eggs room temperature
- ½ cup sourdough starter discard
- ½ cup milk
For the Glaze:
- ½ cup powdered sugar
- Juice of 1 lemon or about 1 tablespoon
Instructions
- Preheat the oven to 350°F. Grease a loaf pan with cooking spray or line with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a medium bowl, whisk together the melted butter, lemon juice, eggs, sourdough discard, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and mix on low speed with a hand mixer or stand mixer until just combined. Avoid overmixing for a tender crumb.
- Pour the batter into the prepared loaf pan, smooth the top, and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- While the loaf bakes, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Once baked, let the cake cool in the pan for 10–15 minutes. Spread the glaze over the top while still warm, then let the loaf cool completely on a wire rack before slicing and serving.
