Updated: Jun 18, 2020
I always have some sourdough discard or a fresh batch that needs to get used up, and this new way of incorporating sourdough into a cake is just as much intriguing as the rest of them. Wish I could take full credit for this creation but a King Arthur recipe was a source of my inspiration.
So my lemon lovers that currently have sourdough starters get in the kitchen and bake yourself a batch of this lemony moist cake. You won't regret it, PROMISE!
8 x 4 Loaf Pan
2 medium size bowls
160g Starter (Fresh or Discard)
160g Whole Milk
174g All Purpose Flour
1egg (large/Room Temp)
200g Organic Sugar (Granulated is fine)
138g Canola or Grape seed oil
1/4 TSP Salt
1TSP baking powder
1TBS Lemon Juice
1TSP Vanilla Extract
Zest of 1 large lemon (or 2 small ones)
1TBS Poppy Seed
Topping: 1- 1 1/2 TBS Turbinado Sugar
1) Get one of the bowls and add to it the starter, whole milk, and the all purpose flour. Mix to combine, cover with saran wrap and allow it rest for 2 hours.
2) When ready, preheat oven to 375F. Prep your loaf pan by applying a light coating of oil with paper towel and line the bottom with parchment. This is to prevent it from sticking.
NOTE: If you do not have this size loaf pan, its fine to use a bigger one, you just need to adjust the baking time. Start checking after 30 minutes.
3) In the second bowl, combine the rest of the ingredients using the whisk.
4)Combine the two batters. It may look lumpy and not wanting to combine, but it will eventually come together.
NOTE: This is not a super smooth batter so be aware not to OVER MIX!
5) Pour it into the prepared pan and sprinkle turbinado sugar evenly over the top and place in the oven to bake. If baking it in the 8x4 pan, it can take any where from 45-55 min. Test for doneness with a cake tester or a toothpick.
6) Allow to cool for 45-1 hour. Then run a knife around the edges to loosen it up and place it on your choice of platter. Enjoy it with cup of hot tea or coffee.