Easy Sourdough Lemon Cake

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. 

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. 

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 You’ll Love This Recipe

Way better than a box cake mix – 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 – This cake comes together with ingredients you most likely already have on hand. 

Great way to use up extra sourdough starter – 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 don’t 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. 

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools You May Need

Stand Mixer

Measuring Cups and Spoons

Rubber Spatula 

Mixing Bowl 

Three 9″ Round Cake Pans – 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 9” 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 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 don’t 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 don’t 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

More Lemon Recipes from the Farmhouse

• Sourdough Lemon Poppy Seed Muffins
• Lemon Sourdough Pound Cake
• Easy Fermented Lemonade – 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

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