Step 1

Prepare a 1-lb loaf pan by lining with parchment paper. Preheat oven to 350F with a rack in the center.

Step 2

Combine the flour, salt, baking powder and baking soda in a medium bowl. Use a fork to stir for 20 seconds or so, and set aside.

Step 3

In a separate small bowl, combine the sourdough discard, yogurt and 1/4 cup / 60 ml / 55g water. Use your fingers to squish and break up the discard and work everything into a somewhat uniform mixture. Set aside.

Step 4

In a large mixing bowl, combine the sugar, olive oil, eggs, almond extract and lemon zest. Mix until everything is combined and the mixture is a pretty, uniform yellow. Add half of the flour mixture to the sugar mixture, folding it in. Add half the yogurt-sourdough. Stir until just incorporated, then repeat with the remaining flour followed by the remaining yogurt-sourdough mixture and lemon juice. Fold until uniform, but be mindful to avoid over-mixing. Pour the batter into the prepared pan.

Step 5

Bake for 50-60 minutes. I like to let the top of the caked get golden brown, so I’m typically closer to 60 minutes with this cake in my oven. Make sure a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan on a cooling rack for ten minutes while you make the glaze.

Step 6

Make the Salted Lemon Glaze:

Step 7

Whisk the powdered sugar, most of the lemon zest, lemon juice, salt and almond extract together in a jar. Keep stirring until smooth and all lumps are dissolved. If the mixture is too thick to drizzle, add more lemon juice 1/2 teaspoon at a time. Pour the glaze over the cake in the pan preferably while the cake is still warm. Finish by sprinkling any remaining zest across the top of the cake.

Step 8

Once the glaze has hardened, remove the cake from the pan and allow to finish cooling on a rack.