Lemon Sourdough Cake Recipes

LEMON SOURDOUGH CAKE

Lemon Sourdough Cake image

This moist and perfectly sweet Lemon Sourdough Cake uses sourdough discard to make the cake moist with a springy light texture. This cake freezes well.

Provided by Fraîche

Categories Baking

Number Of Ingredients 11

Ingredients

1 cup sourdough starter discard
1 cup milk ((any milk will work, plant based etc))
1 cup sugar
3/4 cup oil ((any neutral oil))
2 eggs ((beaten))
2 teaspoons vanilla
1/2 cup lemon juice
2 tablespoons lemon zest ((packed))
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt

Steps:

Preheat the oven to 350F and grease a 9x13" pan.
In a large bowl, whisk together the sourdough starter, milk, sugar, oil, eggs, vanilla, lemon juice and lemon zest to combine.
In a medium bowl, whisk together the flour, baking soda and salt to combine. Slowly add the flour mixture to the first large bowl and stir together to combine until smooth (you can use a hand mixer if desired).
Transfer the batter to the prepared pan and spread it out until smooth. Bake for approximately 35 minutes, until a toothpick inserted in the centre comes out clean. Cool and serve or freeze any leftover cake for up to 1 month in a sealed container.

SOUR LEMON CAKE

Sour Lemon Cake image

This sour lemon cake from "Martha Stewart's Christmas" makes a thoughtful food gift-if you can resist eating it yourself.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes two 6-inch round cakes

Number Of Ingredients 13

Ingredients

1 cup (2 sticks) unsalted butter, plus more for pan
3 cups sifted all-purpose flour, plus more for pan
1 1/2 cups sugar
4 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Zest of 2 lemons
1/3 cup Cognac
1/3 cup lemon juice
1/2 cup sugar
24 Candied Lemon Slices
Candied Kumquats for Sour Lemon Cake

Steps:

Make the Cake: Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.
In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.
Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.
Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.

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