Lemon Sourdough Cake

This sourdough lemon cake is made with sourdough discard and is incredibly moist thanks to the Greek yogurt, butter, and milk added to the batter. This cake is baked in a bundt pan, packed with fresh lemon juice and zest, and topped with a simple lemon glaze. It's a simple cake recipe that is perfect for spring and summer gatherings!

Course: Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Equipment

10-inch Bundt pan
Mixing Bowls
electric mixer or stand mixer

Ingredients

For the lemon glaze

Instructions

Prep and Preheat

Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan or use baking spray with flour.

Whisk Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Infuse Sugar with Lemon Zest

In a large mixing bowl, use your fingers to rub the lemon zest into the granulated sugar until it smells bright and fragrant. This step helps release the oils in the zest and amps up the lemon flavor.

Cream Butter and Lemon Sugar

Add the softened butter to the lemon sugar and use an electric mixer on medium speed to cream together until light and fluffy, about 2–3 minutes.

Add Eggs

Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.

Add Yogurt, Discard, and Vanilla

Mix in the Greek yogurt, sourdough discard, and vanilla extract until smooth and fully combined.

Alternate Dry Ingredients and Milk

Reduce mixer speed to low.
Add half of the dry ingredients, then half of the milk, and mix until just combined.
Repeat with the remaining dry ingredients and remaining milk, mixing gently. Do not overmix.

Add Lemon Juice

Stir in the lemon juice by hand until evenly incorporated.

Bake

Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Make the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, vanilla extract, melted butter, and a pinch of salt until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.

Glaze and Serve

Once the cake is completely cool, drizzle with the glaze.
Slice and enjoy!

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days.