Description
This Sourdough Discard Lemon Snack Cake is a delightful way to use up sourdough starter discard, transforming it into a moist, tangy cake bursting with fresh lemon flavor. Topped with a luscious lemon buttercream frosting, this cake is perfect for a light dessert or an afternoon snack, offering a tender crumb and a perfect balance of sweetness and citrus zing.
Ingredients
Cake
- 180 g all-purpose flour (1 1/2 cups)
- 150 g granulated sugar (3/4 cup)
- 6 g baking powder (1 1/2 tsp)
- 1 g baking soda (1/4 tsp)
- 3 g fine sea salt (1/2 tsp)
- Zest of 2 lemons
- 85 g unsalted butter, melted (6 tbsp)
- 30 g neutral oil (2 tbsp)
- 100 g large eggs (2 eggs)
- 120 g sourdough discard (1/2 cup)
- 120 g sour cream or Greek yogurt (1/2 cup)
- 30 g fresh lemon juice (2 tbsp)
- 5 g vanilla extract (1 tsp)
Lemon Buttercream Frosting
- 113 g unsalted butter, softened (1/2 cup)
- 240 g powdered sugar (2 cups)
- 15–30 g fresh lemon juice (1–2 tbsp)
- Zest of 1 lemon
- 2 g vanilla extract (1/2 tsp)
- Pinch of fine sea salt
Instructions
- Prep the pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper for easy removal of the cake after baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt to combine evenly.
- Make lemon sugar: Rub the zest of two lemons into the granulated sugar until the sugar is fragrant and infused with lemon aroma.
- Add wet ingredients: To the lemon sugar, whisk in the melted butter, neutral oil, eggs, sourdough discard, sour cream (or Greek yogurt), fresh lemon juice, and vanilla extract until the batter is smooth and well combined.
- Combine: Gently fold the dry ingredients into the wet mixture just until incorporated to avoid overmixing which can toughen the cake texture.
- Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before frosting.
- Make buttercream: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar while beating. Then mix in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of sea salt. Continue to beat the mixture until light and fluffy.
- Frost: Once the cake is completely cooled, spread the lemon buttercream evenly over the top. Slice and serve.
Notes
- Use room temperature eggs for better batter incorporation.
- The sourdough discard adds moistness and depth of flavor but can be substituted with equal amounts of yogurt or buttermilk if unavailable.
- Do not overmix the batter to keep the cake tender.
- The frosting can be adjusted in thickness by varying the lemon juice quantity.
- Store the cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snack Cake
- Method: Baking
- Cuisine: American
