sourdough breakfast recipe

A sweet and delicious lemon cake made with your discarded sourdough starter.  Perfect as a breakfast, snack, or dessert!

Glazed Sourdough Lemon Cake

vegetable oil ((or melted butter))

sugar

eggs

flour

baking powder

salt

lemon

lemon juice

sourdough starter (discard)

milk

lemon zest

Prep. Preheat oven to 350 degrees with the rack in the center.  Prepare a loaf pan or 9 x 9 square cake pan with cooking spray.

Wet ingredients. Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.

Dry ingredients and milk. Mix the flour, baking powder, and salt in a separate bowl and add to the sugar mixture 1/3 at a time, alternating with the milk and the sourdough starter.  Mix on low until just combined.  Stir in the lemon juice and lemon zest by hand.  Pour the batter into the prepared pan.

Bake and cool. Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean.  Place on a wire rack.  Allow to cool for about 15 minutes in the pan.

In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze.  Pour over the still-warm cake.

 After the glaze has soaked in and hardened, remove cake from pan and allow to finish cooling on wire rack.  Slice and serve once cool.

Make The Glaze

https://www.youtube.com/watch?v=Z1tN3vzgEeo

Sourdough Lemon Cake Full Recipe:
Print here: https://heartscontentfarmhouse.com/sourdough-lemon-cake/

Ingredients:

1/2 cup vegetable oil (or melted butter)
3/4 cup granulated sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1/2 cup sourdough starter discard
3/4 cup milk
For the Glaze
1/2 cup powdered sugar
2 teaspoons lemon zest
2 teaspoons lemon juice

INSTRUCTIONS:
1. Preheat oven to 350 degrees with the rack in the center.  Prepare a loaf pan or 9 x 9 square cake pan with cooking spray.
2. Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.
large mixing bowl with oil, eggs, sugar
3. Mix the flour, baking powder, and salt in a separate bowl and add to the sugar mixture 1/3 at a time, alternating with the milk and the sourdough starter.  Mix on low until just combined.  Stir in the lemon juice and lemon zest by hand.  Pour the batter into the prepared pan.
finished cake batter in mixing bowl
4. Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean.  Place on a wire rack.  And allow to cool about 15 minutes in the pan.
brown, baked cake

Make The Glaze
1. In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze.  Pour over the still-warm cake.
thick lemon glaze with zest
 2. After the glaze has soaked in and hardened, remove cake from pan and allow to finish cooling on wire rack.  Slice and serve once cool.
wire rack with glazed cake
NOTES
Having trouble with your cake sinking?  Try adding a teaspoon of baking soda along with the powder.  Cakes can also sink if they are underbaked: this recipe looks very browned before it bakes through.
  


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Glazed Sourdough Lemon Cake (BEST Sourdough Discard Recipe)

Soft, tender with a ribbon of streusel through the middle and on top, this sourdough coffee cake made with sourdough discard is the perfect way to use up your sourdough discard and make a delicious breakfast treat.

Sourdough Coffee Cake

unsalted butter, softened (6 Tablespoons)

cream cheese, softened (6 Tablespoons)

brown sugar (1/2 cup, packed)

granulated sugar (about ¼ cup)

sourdough discard (scant ½ cup)

eggs (100 grams)

vanilla extract (1 teaspoon)

all-purpose flour (about 1 ½ cups)

cornstarch (1 teaspoon)

baking powder (1 ½ teaspoons)

salt (½ teaspoon)

buttermilk (heaping ⅓ cup)

brown sugar (¾ cup)

all-purpose flour (¾ cup)

unsalted butter, melted (6 Tablespoons)

ground cinnamon (2 ½ teaspoons)

pecans, finely chopped (heaping ¾ cup, optional)

Preheat the oven to 350ºF. Line an 8 by 8 metal baking pan with parchment paper.

To a large bowl, use a hand mixer to cream together softened butter, cream cheese, brown sugar, granulated sugar and sourdough discard until completely combined. Add the eggs and vanilla extract. Mix again until creamy and incorporated, stirring down the sides of the bowl as needed. Set aside.

To a small bowl, whisk together the dry ingredients: flour, cornstarch, baking powder and salt. Pour the dry ingredients on top of the wet ingredients. Use the mixer to mix together, pouring in the buttermilk as you mix until completely incorporated. Set aside.

Add brown sugar, flour, melted butter, cinnamon and finely chopped pecans to a small bowl. Mix together. It will be fairly crumbly - that’s okay!

Spread half of the batter in the prepared pan. Sprinkle half of the streusel mixture on top of the batter. Pour the rest of the batter on top of the streusel, gently spreading it out to the corners. Top with remaining streusel mixture.

Bake for 50-60 minutes until cake is baked all the way through. Stick a toothpick or sharp knife into the center of the coffee cake to check that the cake is done - the knife will come out clean when done. Let cool a little bit and serve slightly warm!

Turned out perfect!!! Moist and not too sweet.  Can't wait to make it again.  I've tried ALOT of your recipes and they are ALWAYS delicious.  Thank you for sharing!!!

Have been making these into mini loaves and everyone loves them! I triple the recipe every time. Thank you for another amazing recipe!!

This was so so good. Everyone raved about it, and I was so pleased with the texture and lightness.

I LOVE this recipe!  It always turns out moist and delicious.  I do have a question though, have you ever tried to put a fruit in with it?  I was thinking of adding some rhubarb the next time I make it.  Any tips?

This is one of my favorites of your recipes! Always a hit and easy to make! My question relates to you suggesting using a metal pan. I have used glass pans when making this recipe so I'm curious as to your recommendation for a metal one.

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Glazed Sourdough Lemon Cake

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Top 2 sourdough breakfast recipe recipes from across the web

The most viewed sourdough breakfast recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glazed Sourdough Lemon Cake

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The most viewed sourdough breakfast recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine