Make Ahead

a small batch sourdough lemon cake

September  9, 2019
Photo by weshook
Author Notes

For the second day of keeping my sourdough starter on the counter instead of in the fridge, I made a sourdough lemon cake with the discard...just 2 ounces of discard. I used coconut milk, but any non-dairy milk will do; the same goes for the olive oil, while the olive oil adds a nice fruitiness, a neutral oil would be fine, or melted butter or coconut oil.

It makes a lemony, hearty, moist cake that is well suited to breakfast paired with a cup of tea or coffee or a glass of milk. Sturdy enough to eat without a plate or fork. —weshook

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes a single 6-inch cake
  • 3 tablespoons sugar
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 3/4 cup flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3/8 teaspoon baking powder
  • 2/3 cup coconut milk
  • 2 ounces sourdough starter
In This Recipe
  1. Preheat oven to 375 degrees. Grease and flour a 6-inch cake pan.
  2. In a small bowl (3-cup), stir together the sugar, olive oil, lemon zest, and lemon juice. Add the remaining ingredients and stir to combine. It should be a thick batter, not runny or dry.
  3. Pour batter into prepared pan and sprinkle with additional sugar if desired. Bake for 25 to 30 minutes until a pick comes out clean. Cool in the pan on a rack for 10 minutes (unless you want to eat it out of the pan), then remove from pan and cool completely.

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