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. For a fluffier cake, increase the baking soda to 1/4 teaspoon and the baking powder to 3/4 teaspoon. Alternatively, you could let the batter rise for 1 1/2 to 2 hours before baking. —weshook
a single 6-inch cake
In This Recipe
Preheat oven to 375 degrees. Grease and flour a 6-inch cake pan.
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.
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.