Sourdough Lemon Loaf Cake

This easy sourdough lemon loaf cake is as easy as it is as easy as it is delicious! It's a one bowl recipe that's perfect to throw together whenever you need a sweet lemon quick bread that's sure to impress.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 436kcal

Equipment

Loaf Pan (I've used a 1 pound USA Bakeware Loaf pan measuring 8.5" x 4.5" x 2.75")

Ingredients

Wet Ingredients

150 g Butter (melted)
200 g Sugar (white granulated sugar)
3 Eggs (around 60g each)
10 g Lemon Extract (approx. 2 tsp)
100 g Milk (whole milk)
1 Lemon (zest only)
150 g Sourdough Starter (or sourdough discard)

Dry Ingredients

200 g All Purpose Flour
7 g Baking Powder
4 Baking Soda
4 g Salt

Lemon Glaze

125 g Powdered Sugar
25 g Lemon Juice

Instructions

Preheat oven to 175C (350F).
Add the melted butter, sugar and eggs to a bowl and whisk until well combined. Then add the milk lemon extract, lemon zest and sourdough starter, mixing until well combined.
On top of the wet ingredient mixture, add the all purpose flour, baking powder, baking soda and salt. Lightly whisk the mixture until it forms a batter. You don't want to over mix it here - you don't want a lot of air in this mixture.
Pour the mixture into a buttered loaf pan and bake for 1 hour at 175C (350F).
Remove from the oven and allow to cool in the pan for around 30 minutes before placing on a wire rack to cool completely.

Lemon Glaze

Mix together the powdered sugar and lemon juice until a smooth glaze forms. Drizzle over the cooled cake. Garnish with lemon zest if desired.
If you prefer a cream cheese frosting, you can add some extra powdered sugar to my vanilla cream cheese frosting featured in my sourdough cinnamon rolls recipe.

Notes

Butter - the butter needs to be melted for this recipe to work. Make sure that the butter isn't hot when you add it to the eggs though. Allow it to cool slightly before using.

Eggs - I've used 3 eggs in this recipe, my eggs are from my backyard chickens and their yolks are very yellow, almost orange. This does give my sourdough lemon loaf cake a richer color.

Nutrition