Sourdough Lemon Cake Recipe with Lemon Buttercream Frosting

This Sourdough Lemon Cake recipe with lemon buttercream frosting gives you a sweet use that enhance your baking experience. The natural fermentation of sourdough gives a subtle difficulty and keeps the cake moist, presenting a lovely difference. Each bite give a restoring burst of lemon, perfectly balanced by the sourness, we can use it at afternoon tea or a light summer gathering. You may also try this blueberry lemon sourdough bread.

Why You’ll Love This Recipe:

Sweet treat:

It is a lovely blend of sharp lemon zest and the fine depth of sourdough enhance the traditional cake experience. As you take that first bite the pop of citrus brightens your senses.

Great way to use up discard:

Sourdough lemon cake is the one of the delightful ways to utilize discard. This recipe not only reduces waste but also infuses your dishes with layers of taste.

Tender crumb:

It’s the texture of a fine balance of wetness and airiness that ask you to savor each bite. To get this elevated quality requires a concord of ingredients and techniques.

Ingredients:

Batter:

INGREDIENTS	QUANTITY	DESCRIPTION
All-Purpose Flour	3 cups, (350g)	all purpose flour conducts protein to carry the cake’s rise while still permitting that moist, melt in your mouth texture.
Baking Powder	2 tsp,(6g)	Adding a touch of baking powder increases  the cake’s lightness, creating an airy crumb.
Baking Soda	1/2 tsp, (3g)	Adding baking soda can increase the cake’s lightness, and airy crumb.
Salt	3/4 tsp, (5g)	use salt according to your taste buds.
Milk	1 cup, (250g)	The fats in milk help to tenderize the crumb in a cake that melts in your mouth, while also balancing the tangy notes of the sourdough starter.
Sourdough Discard	1 cup, (280g)	Using sourdough discard in your lemon sourdough discard cake can also reduces waste and infuse the cake with a delightful depth of flavor.
Fresh Lemon Juice	1/3 cup, (about 2 lemons	it permit the bright citrus notes to shine through without being overpowering. A touch of lemon zest added alongside the juice can increase this effect.
Butter	1 cup, room temperature (2 sticks)	butter used to get the creamy taste and it also help to create a soft and silky texture.
Sugar	1 1/2 cup,(350g)	It’s used to create a sweetness in your cake.
Lemon Zest	2 Tablespoons (about 2 lemons)	it used to get the lemon flavour.
2 Tsp Vanilla Extract	2 tsp	add vanilla extract into your sourdough lemon cake  that enhance the flavor to new heights.
Eggs	3 eggs, room temperature	Eggs are packed with essential nutrients that complement the tangy brightness of lemon.

Lemon Buttercream Frosting:

INGREDIENTS	QUANTITY	DESCRIPTION
Butter	1 cup	it  transforms simple ingredients into a rich, velvety delight.
Confectioner’ Sugar	4 1/2 cups, (540g)	its primary function of adding sweetness, confectioners sugar can also used to create stunning decorative elements.
Fresh Lemon Juice	2 1/2 Tablespoons	The acidity of lemon juice enhances the balances of sugar and flavor.
Heavy Cream	2 Tablespoons	It allows for creative topping like fresh berries or toasted nuts transforming each slice into a visual and gustatory delight.
Lemon Zest	2 tsp	it is used to create a lemon flavour.
Salt	pinch of salt	Adding salt into the decorating process can create a sensory journey that engages taste buds and visual aesthetics.

Supplies

• Stand Mixer or Electric Mixer
• Two 9-inch cake pans
• Cooling rack

How to Make Sourdough Lemon Cake Recipe with Lemon Buttercream Frosting:

Start by preheating your oven to 350 degrees. Grease two 9 inch cake pans with cooking spray, then line the bottom with a circle of parchment paper. This simple step make sure that your cake free easily after baking. Do not forget to spray the parchment paper again with cooking spray for an extra layer of protection against sticking.

Make the Batter:

Begin by measuring out 3 cups of flour into a bowl, make sure correctness is your first step of baking success. Use a spoon to scoop the flour into a measuring cup to avoid  any compress that could lead to an excessively dense mixture. Once filled, level off with a knife for precision.  This make a difference in texture and rise.

Begin by add together your dry ingredients in a bowl, flour, baking powder, baking soda, and salt. When they mix well and let them aside.

In a large bowl start by adding the milk and lemon juice, sourdough discard, As you blend these ingredients, using a hand mixer or a stand mixer fitted with the paddle attachment for an without any effort smooth stability. 

Once your wet ingredients are combined beat the soft butter into the mix, until it is  fully incorporated and looks fluffy.

Add the sugar and lemon zest, then beat them together until 5 minutes the mixture changes into a light and fluffy cloud of sweetness. Scrape the sides and bottom of the bowl, make sure that every grain of sugar and spot of zest is fully integrated.

Once your sugar mixture is ready now add eggs and vanilla extract one at a time, mix them 2- 3 minutes until it looks a pale yellow color.

Now added your dry and wet ingredients. First, add a third of the flour mixture to the mixing bowl, followed by half of the liquid ingredients. When you mix, you will notice the cream beginning to thicken and change. Keep mixing until the butterfat separates from the buttermilk.

Pour the batter into two prepared pans and take a moment to tap them against the counter to release any air bubbles trapped within. Place both cake pans on the oven’s middle rack and let them bake for 30 minutes, until it look golden brown.

Before foresting place a warm lemon sourdough cake on cooling racks.

Make the Frosting:

Using a hand mixer with a paddle attachment to mix the butter at leste 2-3 minuts until it look creamy and fluffy. Do not forget to stop to scrape the sides of the bowl when necessary.

Start by adding the bowl powdered sugar, fresh lemon juice, sprinkle in some lemon zest, heavy cream and salt mix 2-3 minutes until you reach your desired thickness.

If you do not achieve your desire thickness or you see that your foresting is too thick, then add 1 teaspoon of heavy cream and ½ cup of extra powder sugar.

How to Decorate:

Once you are ready to decorate if your cake is domed at the top, a simple trick is to slice off a thin piece with a sharp knife. This creates an even surface for frosting and adds a touch of exactness to your layered masterpiece.

Start by placing the bottom layer on your cake top it with lemon buttercream, permit the creamy texture to seep into the cake’s layers.

Next, the second cake layer frosted on top base. use it to create a smooth finish around the sides.

Decorate your cake with slices of fresh lemon and sprigs of fresh herbs.

To further increase your decor with fresh berries scattered throughout can provide pops of color, while sugared lemon peel adds a touch of style. These ideas for you to capture a guest.

How to Store:

Storing lemon sourdough discard cake requires to preserve its delightful flavors and textures. Once your cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent air. For longer storage placing the wrapped cake in an airtight container or a resealable bag in the freezer.

Conclusion:

Sourdough lemon cake recipe with lemon buttercream frosting is a lovely treat and a marvelous way to use up any leftover sourdough starter. The bright zesty flavors of lemon mix with the special taste of sourdough create a cake, that is both moist and flavorful. If you are serving it at a family gathering or enjoying a slice with your afternoon tea, this cake is sure to impress. So gather your ingredients and give this recipe a try.

FAQs.

How to make lemon cake taste more lemony?

Use fresh lemon juice instead of bottled juice. Add lemon zest, which keeps necessery oils that increase the citrus smell and taste. 

Does lemon frosting go with lemon cake?

Lemon frosting increases the citrus notes of the cake, creating a lovely harmony.

Can I add lemon to buttercream frosting?

Yes, you can add lemon to buttercream frosting. You can use fresh lemon juice, lemon zest, or even lemon extract. 

What goes well with lemon buttercream?

Lemon buttercream pairs beautifully with a variety of flavors. Adding lemon buttercream with berry flavors such as raspberry or blueberry can elevate the overall taste.