Light, fluffy and full of lemon flavor, this sourdough lemon cake tastes like summer on a plate. Topped with a sweet and smooth lemon buttercream frosting, this is the perfect cake for a birthday or a regular Tuesday afternoon treat.
![Layered sourdough lemon cake with white icing and lemon decorations on a white cake plate with a blue checkered towel and full lemon on the side](https://www.farmhouseonboone.com/wp-content/uploads/2024/05/sourdough-lemon-cake-15-1024x683.jpg)
I have been on a lemon kick lately here in the farmhouse kitchen.
Citrus is full of that refreshing flavor you expect in the spring and summer seasons. When used in desserts, it enhances the sweetness while adding a light, fresh flavor that doesn’t weigh you down as much as some heavier sweet treats.
Those are just a few of the reasons I enjoy desserts that utilize lemon as the star of the recipe.ย
One thing I had yet to use lemons for was a sourdough cake. I’ve made chocolate and vanilla sourdough cakes, so I just made a few tweaks to make the most perfect, moist lemon cake.
Unlike my Sourdough Discard Lemon Bread With Lemon Glaze, which is a quick bread, this is a lighter cake that can be made as a sheet cake or a layered cake.
If you are looking for a delicious summer dessert to enjoy, this is it! It goes great with an iced coffee or a big scoop of raw milk ice cream.
Why Youโll Love This Recipe
Way better than a box cake mix โ While a box cake mix works in a pinch, this sourdough version of a lemon cake has such a depth of flavor that you won’t find in a box.
All you need are a few pantry staples โ This cake comes together with ingredients you most likely already have on hand.
Great way to use up extra sourdough starter โ You can use active starter or discard for this recipe, since the baking soda and baking powder are the main leavening agents.
Tips
- Long ferment this recipe for more health benefits. To do so, follow same instructions except do not add baking soda and baking powder. Cover with plastic wrap and allow to ferment for 8-24 hours. This recipe is moist enough that you donโt have to add the eggs before fermentation if you do not want to. Keep in mind that the long fermented version is more dense than the quick version.
- You can make this in a 9″ by 13″ casserole dish for a sheet cake or you can make a layered cake using three 9″ rounds. If making a round multitiered cake, I would at least 1.5x the frosting for a naked cake and 2x the frosting for a well frosted cake.
- Make sure to not over mix the batter. As with most batters, over mixing can cause it to turn out extra dense.
Ingredients
For the cake batter
Sugar
Butter
Neutral Oil – Preferably avocado or coconut oil.
Vanilla extract – Learn how to make your own vanilla here.
Sourdough starter – You can use active starter or discard for this recipe.
Flour – I use all purpose flour.
Salt – I like to use sea salt.
Baking soda
Baking powder
Milk – You can also use water if you don’t have milk on hand.
Lemon juice – Since you also need the zest, I recommend using freshly squeezed juice, ideally from organic lemons.
Lemon zest
Eggs
For the lemon frosting
Butter – I suggest using unsalted here so you can control the flavor.
Powdered sugar
Heavy cream
Lemon juice
Salt
Lemon zest (optional) – If you want a stronger lemon flavor, zest will help.
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Tools You May Need
Rubber Spatula
Three 9″ Round Cake Pansย – Alternatively, you can make a sheet cake using a 9″ by 13″ casserole dish. The bake time will vary depending on the size of the pan.
How to Make Sourdough Lemon Cake
Preheat oven to 350 F and grease your cake pans.
In a stand mixer bowl with paddle attachment, add butter, sugar, and oil. Cream together until light and fluffy, scraping down the sides occasionally.
While that is mixing, mix flour, baking powder, baking soda and salt in a separate medium bowl.
Add eggs, sourdough starter, and vanilla extract to the stand mixer and mix until well combined.
Place on low speed and add in the mixed dry ingredients to the wet ingredients about 1/3 at a time until combined, scraping down the sides occasionally.
Add milk, lemon juice and zest and mix until smooth. Use whisk to break up any lumps if needed. Be careful to not over mix.
Pour batter into prepared pans.
Bake for 35-45 minutes for 13×9 pan or 25-30 minutes in 3 round 9โ pans or until a toothpick or cake tester comes out clean.
Let the cake cool completely. If using round pans, I recommend cooling the cakes on a wire rack.ย
Create The Lemon Frosting
Add frosting ingredients to a stand mixer or use a hand mixer until combined. Add more powdered sugar or heavy cream, pending the consistency you prefer.
Spread frosting onto a cooled cake.
Enjoy!
For long fermentation:
Follow same instructions except do not add baking soda and baking powder. Cover with plastic wrap and allow to ferment for 8-24 hours.
This recipe is moist enough that you donโt have to add the eggs before fermentation if you do not want to.
Storage
Frosted cakes (with dairy) should be stored with a cake cover in the refrigerator. You donโt want to keep it in an airtight container as the cake can absorb the frosting.
If freezing, I’d recommend freezing as an individual slice in an airtight container.
FAQ
Nope! I like all the lemon flavor I can get, but a vanilla buttercream would be just as delicious.
Use lemon zest! While lemon juice is great, the zest will intensify and bring out the lemon flavor even more.ย
Depending on what you use to zest your lemons, you may have gotten some of the pith, too. This tends to give a more bitter flavor. Too much baking soda and baking powder can also make desserts bitter.ย
More Lemon Recipes from the Farmhouse
- Sourdough Lemon Poppy Seed Muffins
- Lemon Sourdough Pound Cake
- Easy Fermented Lemonade โ Refreshing Probiotic Soda
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Sourdough Lemon Cake
Equipment
- 3 9 inch round cake pans You can also use a 9 by 13 casserole dish for a sheet cake.
Ingredients
Lemon Cake
- 1/2 cup butter softened 114 g
- 2 cups sugar 384 g
- 1/4 cup oil – preferably avocado or coconut you want a neutral oil 56 g
- 3 large eggs room temp
- 1/2 cup sourdough discard 125 g
- 2 teaspoons vanilla extract
- 2 1/2 cups flour 350 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk or water 122g
- 1/2 cup lemon juice 115 g
- 1 tablespoon lemon zest
Lemon frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- pinch salt
- Lemon zest optional
Instructions
- Preheat oven to 350 F and grease your cake pans.
- In a stand mixer bowl with paddle attachment, add butter, sugar, and oil. Cream together until light and fluffy, scraping down the sides occasionally.
- While that is mixing, mix flour, baking powder, baking soda and salt in a separate medium bowl.
- Add eggs, sourdough starter, and vanilla extract to the stand mixer and mix until well combined.
- Place on low speed and add in the mixed dry ingredients to the wet ingredients about 1/3 at a time until combined, scraping down the sides occasionally.
- Add milk, lemon juice and zest and mix until smooth. Use whisk to break up any lumps if needed. Be careful to not over mix.
- Pour batter into prepared pans.
- Bake for 35-45 minutes for 13×9 pan or 25-30 minutes in 3 round 9โ pans or until a toothpick or cake tester comes out clean.
- Let the cake cool completely. If using round pans, I recommend cooling the cakes on a wire rack.
Create Frosting
- In the bowl of a stand mixer with the whisk attachment, add butter, powdered sugar, cream, and lemon juice.
- Whisk together until light and fluffy.
- Spread onto cooled cake.
Kallie says
Can I substitute soft white fresh milled flour for the all purpose flour? Do I need to adjust the amount?
Sarah Hooley says
I made this in the quick version for my friends birthday. Added a cream cheese and powdered sugar filling in between the cakes. The most AMAZING delicious cake with a hint of lemon but definitely not too overwhelming of a flavor. The Frosting is amazing! Will definitely be making this cake again soon, going to try the long fermentation next ๐๐๐ฝ
Sandi Ruddick says
This cake was the perfect mix of moist, tangy, sweet, and delicious!! The directions were clear and easy to follow. The perfect lemony treat we had been craving!
Lisa Bass says
Woo woo! Glad to hear that.
Tracy says
Sourdough Lemon Cake: I made this cake it was delicious!! My family loved it!!
Lisa Bass says
Yay! So happy you enjoyed it.
Grace says
Could I make these cakes ahead of time and freeze them then take them out to frost on the day of?
Lisa Bass says
Absolutely! I did this a few times. I do feel like they are not as fluffy, but still very delicious.
Kyleefaye says
Can I substitute the sugar with anything, like honey or coconut sugar? If so what ratios would you suggest
Lisa Bass says
Coconut sugar would probably be your best bet, honey would make the batter too wet.
Jenn says
Could these be made into cupcakes ?
Megan says
For the long ferment recipe, do you add baking soda and baking powder after the ferment? Or leave them out entirely?
Lisa Bass says
Add the baking soda and baking powder after the ferment.
Susan says
Is this recipe really 998,000 calories?
That’s what 998k is.
Lisa Bass says
Nooo ha. 998 calories. I adjusted the serving size as well so it will be a little less.
Brittany says
To long ferment this recipe, do you leave it on the counter for 8-24 hours or the fridge? Canโt wait to try it for my daughterโs first birthday party!
Lisa Bass says
You can leave it in the fridge!