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Glazed Sourdough Lemon Cake on a marble pastry board

Glazed Sourdough Lemon Cake

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Prep Time 10 minutes
Cook Time 50 minutes

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.