Easy Sourdough Lemon Cake: A Simple Traditional Recipe
This easy sourdough lemon cake is perfect for the summer. The addition of sourdough gives it a deeper taste and a moist texture that keeps beautifully for days.
Bright lemon cakes are perfect for those hot summer days. This recipe gets an extra flavor boost from the addition of sourdough, which also makes it nicely moist. Whether you are hosting a garden party or just want a sweet treat with your afternoon coffee, this homemade cake is a crowd-pleaser.
As with all my recipes, there is a bit of flexibility. I often use what I have on hand, and you could easily make this cake with Meyer lemons or even limes. You might even like to top a slice of this cake with my decadent lemon mousse.
And best of all, you can always adjust the amount of sugar. In my kitchen, we tend to like our cakes nicht zu süß (not too sweet), but that’s just us! If you enjoy this balance, you’ll also love my sourdough lemon bars.
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What Readers Are Saying:
I’ve made this recipe twice so far. Once with lemon juice and once with lime. Both times they were amazing. I’ve baked them in mini cupcake pans, loaf pans and 5 inch tin pans. They are so good. Next I’m thinking of using thawed frozen orange juice concentrate. Tammy Russell
Why Use Sourdough in a Lemon Cake?
Using sourdough in a traditional cake recipe isn’t just about using up discard; it’s about the texture and the slight tang that complements the citrus so well. This is the “Simplified” way – using what you have to create something better than a standard box mix. You can go hear to see how I maintain my sourdough starter the easy way.
New To Sourdough? Check out My Super Simple Sourdough Course!
Anja’s suggestion:
If you’re more of a visual learner, you can watch me mix this simple batter and apply that zesty glaze in the video below:
Simple Ingredients for a Bright Flavor
- Flour: This is pretty flexible. Sometimes, I use organic AP flour, and sometimes I use spelt flour. You could also use Einkorn flour, but you might have to adjust the wet ingredients.
- Sugar: I am using organic granulated sugar. You could use coconut palm sugar; just know that your cake will look darker and a bit brown instead of a bright yellow color.
- Lemons: Feel free to use what you have. I just like to make sure they’re organic, as we’re also using the zest in this cake.
- Butter: It helps to have the butter at room temperature before you start.
- Lemon Essential Oil: While you could omit this, I believe this sourdough lemon cake really shines with a few drops. It adds another lemony layer that makes it so delicious!
👉 My recommendations: I love using a high-quality food-grade essential oil and a good lemon zester.
Essential Kitchen Tools
While you can use any mixer, I prefer using a hand mixer for this recipe. It gives me more control over the mixing speed.
- A Hand Mixer: Essential for getting that fluffy butter-sugar base.
- A Zester: Since we’re using the peel, a good zester is very helpful.
- Stainless Steel Juicer: This makes juicing the lemons for the glaze easy and mess-free.
Anja’s Notes:
- Sometimes I use a rectangular glass baking dish. Other times, use a loaf pan or make cupcakes. Just remember to adjust the baking time then!
- It is essential for the texture of this cake to whip the butter first, then add the sugar, and whip them until you have a very fluffy mass. Then I add the eggs, one at a time, and whip the batter after each addition. Trust me on this one. Don’t skip these steps!
- This cake will last a few days on the counter if you can keep yourself from eating it on day one. You could put it in the refrigerator, but it will make the sourdough lemon cake a bit denser. We like it best fresh and at room temperature.
Using ripe sourdough starter vs sourdough discard:
Honestly, you can use either one in this recipe. If you have been following me for a while, you might know that I am using a no-feed, no discard sourdough method. Therefore, I don’t have discards, only fresh sourdough starter.
How to make the sourdough lemon cake:
⭐️ This is a summary of the steps involved. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
- Whip the butter with a handheld mixer until very fluffy.
- Add the sugar and mix for 3-5 minutes.
- Add one egg at a time, mixing the batter at high speed after each addition.
- Now, add the lemon juice of about 1 ½ lemons, lemon zest, lemon essential oil (if using), flour, baking powder, and the sourdough starter. Gently mix together!
- 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.
- Mix the glaze and spread it evenly over the top of the cake.
- Enjoy!
You can also make little individual cakes by baking them in canning jars. I show you exactly how to bake a cake in a jar in this post.
Fun tip: Cake in a Jar!
You can also make little individual cakes by baking them in canning jars. I show you exactly how to bake a cake in a jar in this post.
Sourdough Lemon Cake
Ingredients
- 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!)
Instructions
- 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.
Notes
- you can either use active sourdough starter or sourdough discard for this recipe
- feel free to leave out the lemon essential oil if you don’t have or prefer to not add it
Nutrition
Yes! Honestly, you can use either one in this recipe. Because I use a no-feed, no-discard sourdough method, I usually use fresh starter, but discard works perfectly here as we are using baking powder for the rise.
This cake will last a few days on the counter – if you can keep yourself from eating it all on day one! You can put it in the refrigerator, but it will make the cake a bit denser. We like it best fresh and at room temperature.
You can make a quick homemade version! Put one cup of regular granulated sugar in a blender with 1 tsp cornstarch and blend it into a powdery consistency.
Absolutely. You can use a loaf pan or even make cupcakes. Just remember to adjust the baking time and keep an eye on it with the toothpick test!
Other sourdough recipes you might enjoy:
Easy German Cheesecake | Käsekuchen
I would love for you to publish recipes for Spelt sourdough sandwich loaf plus, a sourdough sandwich loaf using Einkorn. I would like to use my USA 9×5 bread pans and I even have slide on lids if you think the recipes would require using them.
I’ve searched and tried other baker’s recipes but haven’t found a recipe that gives a good rise.
Please, answer my request. I love baking bread for my family with healthy flours especially adding sourdough (George) that I’ve nurtured for 2 years.
You can always use this recipe is a starting point, use your grains, and possibly adjust from there: https://ourgabledhome.com/sourdough-bread-from-scratch/. Hope this helps ~ Anja
I hope you love this recipe as much as we do! Let me know all your comments and questions!
This cake is delicious! I’m always trying recipes with my sour dough starter. I baked it with large lemons, and I realized that it might be too much. but I just went for it. I agree with the comment about the essential oil not being consumable. Mine says, “For external use only.” I used extra lemon zest, and I also added some to my glaze. I ended up using 3/4 cup of powdered sugar because I wanted the glaze to be the right consistency. I baked my cake in a 9 by 13 glass dish for 35 minutes on convection bake. No extra time was needed. I’ll definitely make this cake again!
Nice! I am so happy to hear you’re enjoying this recipe ~ Anja
I made this and poured it over some cooked with sugar rhubarb and strawberries that I blended…
SOOO GOOD
Yum!
The cake is moist and delicious. I baked it in a 9 by 13 glass dish. I used a freshly opened baking powder, and it didn’t rise much. The cake was definitely baked enough, and it browned a bit. Considering that the recipe called for a tablespoon of baking powder perhaps it would rise more with some baking soda? I used three lemons which made 1/2 cup of juice. Lemons vary in size, so I would have preferred a measured amount. I made the glaze with 4 tablespoons of the lemon juice and 1/2 cup of powdered sugar. The remaining juice was used in the cake.
Yes, as much as I test and re-test recipes, there are so many variables such as the flour, humidity, oven temps etc. You can try adding some baking soda ~ Anja
You have essential lemon oil in your recipie. It’s states on the website ” for external use only”
It’s not food grade
You can always leave out the lemon essential oil ~ Anja
I’ve made this recipe twice so far. Once with lemon juice and once with lime. Both times they were amazing. I’ve baked them in mini cupcake pans, loaf pans and 5 inch tin pans. They are so good. Next I’m thinking of using thawed frozen orange juice concentrate.
Yay! That sounds amazing and I am so happy you like this recipe ~ Anja
Would love to know how to adjust for einkorn! Could you let this ferment for a few hrs/overnight to reduce carbs? Enjoying your videos and site!
Yes, you can ferment the cake dough in the refrigerator overnight. Einkorn absorbs water slower and I recommend possibly reducing liquid by roughly 15-20% but definitely watch your dough ~ Anja
Thank you for a superb recipe. I made it in two small loaf pans and topped it with some sour cherry jam. The cherries did make it’s way to the bottom of the pan but that’s fine by me. Tasted amazing and had a lovely soft crumb.
I am so glad to hear that and thank you for sharing ~ Anja
Hi! Have you made this cake in a tube/bundt pan? How long did it take to bake? It looks wonderfully delicious and I would like to try it.
I have only baked in a rectangular pan but you can absolutely make it in another pan. I recommend baking it at the same temperature but start doing the toothpick test after that (and every 5-10 if not yet done). Happy baking ~ Anja
This is the best lemon cake i have ever made or tasted in my 78 plus years. Thank you so much for sharing. Do you have a gluten feel sour dough bread recipe. I have made your starter and have made pancakes and a bread recipe that i adapted but that did not please me. My starter and i are finally coming to understand each other. Haha. Thank you again. I love your blog.
I am so glad to hear you like this lemon sourdough cake! As for a GF sourdough bread recipe, I am working on it because I have had a number of people ask for it. Stay tuned and love your SD starter ~ Anja
I made this for Easter. My family loved this! It was moist and flavorful.
That is so great to hear! Thank you for letting me know ~ Anja
I am wondering if you use sourdough discard or active sourdough?
thank you in advance!
kc
For this cake, you can use either one. Happy baking ~ Anja
Thank you so much for sharing your wonderful recipes. I have made this lemon cake three times. I love it but I am also very interested in a properly fermented sourdough cake recipe (with or without a video). I make pancakes and waffles that are properly fermented and it makes a big difference in the rise and lightness.
Thank you again,
Pam
Also, would you like me to post a properly fermented sourdough cake recipe? Yes please.
Hi Pam, that sounds wonderful and I am so glad you’re enjoying the lemon cakes! Thank you so much for sharing. I am in the process of making a blog post and video about how to convert any recipe to sourdough (and properly fermented) so stay tuned for that ~ Anja
Wow! Is there anything you can’t do with sourdough?! This cake looks amazing!!
I am always looking for new sourdough recipes and this one looks PERFECT for summer! Thank you so much!
Great! I am so glad you like this recipe ~ Anja
Do you have measurements in grams?
Yes: 230g butter, 300g sugar, 220g flour, 220ml sourdough starter. Hope this helps and happy baking ~ Anja
This is a great summer dessert! It looks so delicious. Can’t wait to try it!
Yay for bright and fresh summer cakes ~ Anja
Yum, this sourdough lemon cake looks so delicious! I also like the fact that it isn’t too sweet. I too prefer a not-too-sweet cake.
Yes! While we have grown accustomed to less sugar, one can always add more if you prefer ~ Anja
Great recipe. Cake is so moist and tastes delicious.
Thank you! I am so glad you like this sourdough lemon cake ~ Anja