Sourdough Discard Lemon Cake Recipe

This sourdough Discard lemon cake is light, fluffy, and bursting with bright citrus flavor. It’s the perfect way to use up discard while treating yourself to a homemade dessert that feels a little fancy but is super simple to make.

How Do I Make My Sourdough Discard Lemon Cake?

Start by setting your oven to 350°F.

Grab two 9-inch round cake pans—spray them lightly with cooking spray, then line the bottom of each with a round piece of parchment paper. Give the parchment a quick spray too.

Make the Batter:

Sift 3 cups of flour into a bowl. Now spoon that flour into a measuring cup and level it off with a knife. This gives you a super accurate measurement—no guesswork here.

In a medium bowl, stir together your sifted flour, baking powder, baking soda, and salt. Set that bowl aside for now.

In a separate bowl, whisk together milk, sourdough discard, and a splash of lemon juice until smooth. Set this bowl aside too—you’ll need it soon.

Grab your stand mixer (or a hand mixer) and beat softened butter on medium speed for about 2 minutes, until it’s smooth and creamy.

Add in sugar and lemon zest, and beat again—medium speed—for a full 5 minutes. The mixture should look light and fluffy. Don’t forget to scrape down the bowl now and then.

Now pour in a little vanilla extract, then add the eggs, one at a time. Beat on medium until the mixture becomes pale yellow and fluffy—around 3 minutes total. Scrape down the bowl between each egg. Yes, it matters.

This part is important: alternate adding the dry and wet ingredients to the butter mixture. Start with ⅓ of the dry mix, then half of the wet, then dry, then wet, ending with dry.

Go easy—over-mixing here can give you a dense cake. When you get to the last bit of flour, try folding it in gently with a rubber spatula. Less is more.

Split the batter between your two pans. Smooth the tops and gently tap each pan on the counter to pop any air bubbles hiding inside.

Slide those pans onto the middle oven rack. Bake for 25–30 minutes, or until the tops are golden and a toothpick comes out clean.

Your kitchen should smell amazing by now.

Let the cakes cool in the pans for about 10 minutes. Then move them to a wire rack to cool completely before you even think about frosting.

Make the Frosting:

In a large bowl, beat soft butter with a mixer on medium speed for 2 minutes. Scrape the sides and bottom of the bowl as needed—it should be smooth, creamy, and ready for whatever frosting flavor you’ve got planned.

Mix the powdered sugar, lemon juice, lemon zest, heavy cream, and salt until they are completely combined.

If the frosting is too thick, add up to 1 tablespoon of heavy cream. If the frosting is not thick enough, add an additional half cup of powdered sugar. Make any necessary adjustments until the desired consistency is achieved.

How to Store:

To keep your sourdough lemon cake fresh and flavorful:

At Room Temperature: Store the unfrosted cake in an airtight container for up to 2 days. Keep it in a cool, dry place.

In the Fridge: If frosted (especially with cream cheese frosting), place it in an airtight container and refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture.

Freezing: Want to save some for later? Wrap slices or the whole cake (unfrosted) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temp.

This cake stays moist and delicious—no matter how you store it!

How to Decorate:

Once your cake has completely cooled, it’s time for the fun part—decorating! Here are a few easy and beautiful ideas to make your sourdough lemon cake look as amazing as it tastes:

Lemon Glaze: Drizzle a simple glaze made from powdered sugar and fresh lemon juice over the top. It adds extra tang and a glossy finish.

Cream Cheese Frosting: Spread a thick layer of lemon or vanilla cream cheese frosting for a rich and creamy touch.

Candied Lemon Slices: For a bakery-style look, top the cake with thin slices of candied lemon.

Fresh Berries: Scatter a handful of fresh raspberries or blueberries on top for color and a pop of flavor.

Zest It Up: Finish with a sprinkle of fresh lemon zest to highlight the citrus flavor.

FAQs:

Can I use regular lemon zest if I don’t have fresh lemons?

Yes, you can use store-bought lemon zest, but fresh zest will give you a brighter, more vibrant flavor. If you don’t have fresh lemons, you can also try using bottled lemon juice in place of fresh lemon juice.

Can I use sourdough starter instead of discard?

Absolutely! If you have an active sourdough starter, you can use it in place of the discard. Just make sure it’s not too bubbly—otherwise, it might affect the texture.

Can I make this cake without dairy?

Yes, you can substitute the milk with a plant-based milk like almond or oat milk, and use dairy-free butter. Just make sure to check the consistency, as some plant-based milks can be thinner than regular milk.

How do I know when the cake is done baking?

A toothpick or cake tester inserted into the center should come out clean. If it comes out with wet batter, give it a few more minutes and check again.

Can I make this Sourdough Discard Lemon Cake ahead of time?

Yes! You can bake the cake a day or two in advance. Just store it in an airtight container at room temperature or in the fridge if frosted, and frost it when you’re ready to serve.