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Easy Sourdough Lemon Cake with Buttercream Frosting

By McKenna Pulda | 67 Comments | March 30, 2026

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This Sourdough Lemon Cake is the kind of cake you bring to a spring gathering, and everybody asks for the recipe. It is bright, citrusy, and not overly sweet, with a tender crumb and a lemon buttercream frosting that adds another layer of citrus and sweetness on top. Adding sourdough discard to the batter is a simple trick that keeps the cake moist and tender. You won’t taste the tang at all over the sweetness. If you love lemon desserts, you might also want to check out these Sourdough Lemon Bars, as they are just as bright and citrusy. Serve this cake at Easter brunch, bring it to a baby shower, or just make it on a random Sunday afternoon. 

a slice of sourdough lemon cake and a cup of coffee

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Why You’ll Love This Recipe

  • Sweet Treat – This cake is bright and citrusy without being overly sweet, and the lemon buttercream frosting adds just enough sweetness to balance the tartness of the lemon. If you love lemon baked goods, you will also want to check out this Sourdough Lemon Loaf. It’s the same bright citrus flavor, shaped differently. 
  • Great Way to Use Up Discard – If you have sourdough discard sitting in your fridge, this cake is a great way to use it up. You won’t taste the tang at all over the sweetness of the cake. If you are looking for more discard recipes, these Sourdough Blueberry Muffins are another good option.
  • Tender Crumb – The sourdough discard keeps this cake moist and tender, which makes a real difference in the texture. If you enjoy baking sourdough layer cakes, this Sourdough Vanilla Cake is worth trying, too.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for sourdough lemon cake

Batter:

  • All-purpose Flour – Sift it first, then spoon it into your measuring cup and level it off with a knife for the most accurate measurement.
  • Baking Powder and Baking Soda – This is a no-wait recipe, and you have these leaveners to thank for the lift.
  • Salt: To bring out the sweetness of the cake
  • Sourdough Starter Discard – Since the cake is sweet, you won’t taste the tang of a sourdough discard, but it helps to make the most tender cake. I like to use discard that is less than a week old.
  • Butter – Adds the rich and creamy flavor to the cake
  • Sugar – Granulated or cane sugar will work perfectly for this recipe
  • Large Eggs – Brough to room temperature.
  • Milk – Use whole milk or your favorite non-dairy milk.
  • Vanilla Extract – Adding vanilla to this cake really compliments the lemon flavor.
  • Lemon Juice – Fresh lemon juice is best, as it will give you the purest lemon flavor.
  • Lemon Zest – Adds a little extra lemon flavor and a pleasant texture to the cake. Make sure to only zest the yellow part of the rind. The white part underneath can be quite bitter.
ingredients for lemon buttercream frosting

Lemon Buttercream Frosting

  • Butter – For a rich and creamy frosting. Make sure it is softened before you start.
  • Confectioners Sugar-Gives the frosting its sweetness.
  • Lemon Juice – Adds a bright citrus flavor to the frosting.
  • Lemon Zest– Gives the frosting a little extra bite.
  • Heavy Cream– Thins the frosting out to the right consistency.
  • Salt – Just a pinch to bring out the sweetness of the frosting.

How to Make Sourdough Lemon Cake

  1. Preheat the oven to 350°F.
  2. Grease two 9-inch cake pans with cooking spray, then line the bottom with a circle of parchment paper, then spray one more time. This is the most reliable way to get your cake out of the pan cleanly.
lemon juice and lemon zest

Make the Cake Batter:

  1. First, sift 3 cups of AP flour into a bowl. Then spoon the sifted flour into a measuring cup and level off with a knife. This will give you the most accurate flour measurement.
mixed dry ingredients
  1. In a medium bowl, mix the flour, baking powder, baking soda, and salt until combined. Set the dry ingredients aside.
wet ingredients
  1. In a large bowl, whisk the milk, sourdough discard, and lemon juice until smooth. Set aside.
fluffy butter sugar mixture
cake batter in cake pans
  1. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter until creamy on medium speed, about 2 minutes.
  2. Add the sugar and lemon zest and beat on medium speed until light and fluffy, about 5 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
  3. Add the vanilla extract and then the eggs one at a time, scraping down the bowl between each addition. Beat on medium speed until the mixture is fluffy and a pale yellow color, about 3 minutes.
  4. Now alternate adding the dry and wet ingredients to the mixer. Start with a third of the flour mixture, followed by half of the liquid ingredients. Be sure not to over-mix the batter. This can lead to a tough crumb. Stop mixing once the flour is just combined. Sometimes I will mix the last third of the flour mixture by hand with a rubber spatula.
  5. Divide the batter evenly between the two prepared pans. Tap the pans on the counter to release any air bubbles.

Bake

  1. Place both cake pans on the middle oven rack and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
  2. Transfer the cakes to a wire rack and let them cool completely before frosting.

Make the Frosting

  1. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter on medium speed until smooth and creamy, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
  2. Add the powdered sugar, lemon juice, lemon zest, heavy cream, and salt and mix until combined.
  3. If the frosting is too thick, add up to 1 tablespoon of heavy cream. If it is too thin, add up to 1/2 cup of extra powdered sugar until it reaches the right consistency.
lemon buttercream frosting

Decorate

  1. Before you start, make sure the cakes are completely cooled. Even slightly warm cakes will cause the frosting to melt into a sugary mess. If the cake is domed on top, slice off a thin piece with a serrated knife so the layers sit evenly when stacked.
  2. Place the bottom layer on a cake stand. Spread about a cup of the lemon buttercream frosting evenly on top with a flat knife. Place the second layer on top and cover evenly with another cup of frosting. Spread the remaining frosting over the edges.
sourdough lemon cake decorated with slices of lemon and cat mint

For decoration, I went with slices of fresh lemons and fresh flowers, but here are some other ideas if you want to get creative:

  • Dollops of homemade whipped cream
  • Slices of fresh organic lemons
  • Slices of dried lemon
  • Lemon zest
  • Sugared lemon peel
  • Fresh berries
  • Fresh herbs
  • Edible flowers
  • Macaroons
  • Drizzle of lemon curd

You could also spread raspberry or blackberry preserves between the cake layers for a fruitier version with a nice pop of color.

McKenna’s Helpful Tips

  • Measure your flour carefully. Sift it first, then spoon it into your measuring cup and level it off with a knife. Too much flour will make the cake dry and dense.
  • Do not over-mix the batter. Once you start adding the flour, mix only until it is just combined. Over-mixing develops too much gluten and will give you a tough crumb instead of a tender one.
  • Make sure the cakes are completely cooled before frosting. Even slightly warm cakes will cause the buttercream to melt. Be patient and let them cool fully on a wire rack first.

How to Store

If you have leftover lemon cake, cover it tightly with plastic wrap and store it in the refrigerator for up to 5 days. Take it out of the fridge and bring it to room temperature before serving. This cake also freezes well. Cover it tightly with plastic wrap, place it in a freezer-safe bag, and freeze for up to 3 months. When you are ready to serve, bring it to room temperature and decorate. 

slice of sourdough lemon cake topped with cat mint and a wedge of lemon

FAQs

What does Sourdough Lemon Cake taste like?

Sourdough Lemon Cake highlights the flavor of lemon in the most delicious way. Freshly squeezed lemon juice brings a citrusy pop to each bite, which is then balanced with a buttery and moist cake. You won’t taste the tanginess from the sourdough discard over the sweetness of this cake, but you will taste a tender and fluffy crumb due to the inclusion of the discard. Don’t forget about the frosting! Extra lemon juice and lemon zest give this sweet buttercream frosting plenty of zip to balance out the sweetness.

What kind of sourdough starter should I use for this recipe?

I used sourdough discard, which is just unfed starter, to bake this lemon cake, but you can replace it with the same amount of active sourdough starter if you do not have a surplus. I haven’t tested it in this specific recipe, but I have swapped active starter for discard in many other recipes and the results were just as good.

Can I use cake flour instead of all-purpose flour?

This recipe was tested with all-purpose flour, so results may vary with cake flour. Cake flour has a lower protein content than all-purpose, which typically results in an even more tender cake crumb. If you try it, use the same amount and let me know how it turns out in the comments below.

Can I use lemon extract instead of fresh lemon juice?

I tested this great recipe with fresh lemon juice, and that’s what I recommend sticking with. Fresh lemon juice does two things. It adds flavor and brings acidity to the batter, which extract just cannot do the same way. If you do try it, go easy because the extract is a lot more concentrated than fresh juice. Results may vary.

More Recipes Like This

sourdough lemon cake decorated with slices of lemon and cat mint

Sourdough Lemon Cake Recipe

By McKenna Pulda
Yield: 1 Double Layered Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A moist and tender cake with a zing of brightness from real lemons. Sourdough Lemon Cake is a refreshing cake with the perfect balance of sweet and tart. Layered and frosted with a rich lemon buttercream frosting, it will surely brighten anyone's day. Serve with afternoon tea or eat for breakfast, I won't tell!
4.59 from 80 votes
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Equipment

Ingredients

Sourdough Lemon Cake

  • 350 grams all-purpose flour, sifted 3 cups
  • 6 grams baking powder 1 1/2 teaspoons
  • 3 grams baking soda 1/2 teaspoon
  • 5 grams salt 3/4 teaspoon
  • 240 grams milk 1 cup
  • 280 grams sourdough discard 1 cup + 2 Tablespoons
  • 80 grams lemon juice, freshly squeezed 1/3 cup, about 2 lemons
  • 226 grams unsalted butter, room temperature 1 cup
  • 350 grams sugar 1 3/4 cups
  • 2 Tablespoons lemon zest about 2 lemons
  • 8 grams vanilla extract 2 teaspoons
  • 3 eggs room temperature

Lemon Buttercream Frosting

  • 226 grams unsalted butter, room temperature 1 cup
  • 540 grams confectioner’ sugar 4 1/2 cups
  • 38 grams lemon juice, freshly squeezed 2 1/2 Tablespoons
  • 30 grams heavy cream 2 Tablespoons
  • 2 tsp zest of one lemon
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees F and grease two 9-inch cake pans with cooking spray. Line the bottom with a circle piece of parchment paper and spray with cooking spray one more time. Set aside.
    Using parchment paper is a full-proof way of removing your cake from the pans.

Make the Batter:

  1. In a medium bowl, mix flour, baking powder, baking soda, and salt until combined. Set the dry ingredients to the side.
    If you are not using a kitchen scale, sift the flour into a bowl. Then spoon the sifted flour into a measuring cup and level off with a knife. This will give you the most accurate flour measurement.
    350 grams all-purpose flour, sifted, 6 grams baking powder, 3 grams baking soda, 5 grams salt
  2. In a large bowl, whisk the milk, sourdough discard, and lemon juice until smooth. Set to the side.
    240 grams milk, 280 grams sourdough discard, 80 grams lemon juice, freshly squeezed
  3. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter until creamy, about 2 minutes, on medium speed.
    226 grams unsalted butter, room temperature
  4. Add the sugar and lemon zest and beat on medium speed until light and fluffy, about 5 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
    350 grams sugar, 2 Tablespoons lemon zest
  5. To the butter/sugar mixture, add the vanilla extract and then the eggs, one at a time. Scrape down the bowl between each addition. Beat on medium speed until the mixture is fluffy and a pale yellow color, about 3 minutes.
    8 grams vanilla extract, 3 eggs
  6. Now, alternate adding the dry and wet ingredients to the stand mixer. First add a third of the flour mixture, followed by half of the sourdough discard mixture. Be sure not to over-mix the cake batter! This can lead to a tough crumb. Stop mixing once the flour mixture is just combined. Sometimes I will fold in the last third of the flour mixture by hand with a rubber spatula.
  7. Divide the cake batter into two and pour the batter into the prepared pan. Tap the pans on the counter to release any air bubbles in the batter.
  8. Place both cake pans into the oven on the middle oven rack. Bake for 25-30 minutes, or until it's golden brown and a toothpick comes out clean.
  9. Place the warm cake on a cooling rack and cool completely before frosting.

Make the Frosting:

  1. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
    226 grams unsalted butter, room temperature
  2. Add the powdered sugar, lemon juice, lemon zest, heavy cream, and salt and mix until combined.
    If the frosting is too thick, add up to 1 T of heavy cream. If the frosting is too thin, add up to 1/2 cup of extra powdered sugar. Adjust as needed until it has reached the desired consistency.
    540 grams confectioner’ sugar, 38 grams lemon juice, freshly squeezed, 30 grams heavy cream, 2 tsp zest of one lemon, pinch of salt
  3. Frost the cake with the lemon buttercream frosting, slice and enjoy!

Notes

This recipe card was update on February 18th, 2026.

Recipe Tips:

  • It is best for the ingredients all to be at room temperature.
  • Handle the cake with care as it is quite tender.
  • Sift the flour before measuring to get the most accurate measurement.
  • Be sure to only zest the yellow bits of the rind, the white parts underneath are quite bitter.
  • Cool the cakes completely before decorating or you will have a melty sugary mess.

Nutrition

Serving: 1slice | Calories: 6612kcal | Carbohydrates: 1236g | Protein: 73g | Fat: 403g | Saturated Fat: 248g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 105g | Trans Fat: 15g | Cholesterol: 1526mg | Sodium: 3749mg | Potassium: 1221mg | Fiber: 13g | Sugar: 368g | Vitamin A: 12853IU | Vitamin C: 66mg | Calcium: 937mg | Iron: 20mg
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4.59 from 80 votes (77 ratings without comment)

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67 Comments

  3. Can I use discard right from the fridge or does it need to be discard from freshly feeding my sourdough?

    Reply

  4. Hello

    Can I long ferment the batter in fridge and then in morning let sit on counter for a few hours before baking?

    Thankyou ❤️

    Reply

  6. Hi! Super interested in making this! Have you ever swapped some (or all) of the sugar with honey? I also really love the idea above of the lavender, yum!!

    Reply

    1. Hi Lisa! In order to have sourdough discard, you will need to make a sourdough starter! Sourdough discard is an unfed starter. I have a post all about how to get started – https://simplicityandastarter.com/how-to-make-a-sourdough-starter/. I also have free step-by-step printable directions that can be sent straight to your email when you subscribe. Please feel free to email me with any further questions at mckenna@simplicityandastarter.com.

      Reply

    1. Love the idea of adding lavender to this cake! If I were you, I would add the sugar, lemon zest, and a tablespoon of dried culinary lavender to a food process and process for two minutes. This will will make the lavender fine and infuse the sugar with the lemon and lavender flavors. I would love to know how it tastes! 🙂

      Reply

  9. Can I add blueberries to the batter? Would I need to reduce the amounts of any of ther other ingredients if so?

    Reply

    1. Hi Jenny! Oh, I bet blueberries would be a lovely addition to this cake. I don’t believe you need to reduce any of the ingredients, but I would toss the blueberries in a few tablespoons of flour before folding them into the batter. This helps them not to sink to the bottom. I would love to know how it tastes with the blueberries 🙂

      Reply

  10. Hi! This sounds so delicious! I’ve never made sourdough…can you replace the sourdough discard with anything? Maybe buttermilk?

    Reply

    1. Hi Nilda! I have not made this cake without sourdough discard, but I would think that buttermilk would be a great substitute. Like sourdough discard, buttermilk is acidic and will react with the baking powder and baking soda. I would swap the 1 cup of milk for 1 cup of buttermilk and just omit the sourdough discard. I would love to know how it bakes! Thanks for reaching out.

      Reply

    2. So I used this as a base recipe and added frozen raspberries and pistachio paste and OMG this is delicious!!!

      Reply

    1. Hi Jane! Sourdough discard is unfed sourdough starter. I discard half of my starter before feeding it. Instead of throwing it away, I save that discard and use it in recipes, like this!

      Reply