Easy Sourdough Lemon Cake with Buttercream Frosting
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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.
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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*
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.
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
- Preheat the oven to 350°F.
- 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.
Make the Cake Batter:
- 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.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt until combined. Set the dry ingredients aside.
- In a large bowl, whisk the milk, sourdough discard, and lemon juice until smooth. Set aside.
- 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.
- 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.
- 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.
- 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.
- Divide the batter evenly between the two prepared pans. Tap the pans on the counter to release any air bubbles.
Bake
- 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.
- Transfer the cakes to a wire rack and let them cool completely before frosting.
Make the Frosting
- 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.
- 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 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.
Decorate
- 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.
- 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.
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.
FAQs
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.
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.
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.
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.
Sourdough Lemon Cake Recipe
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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
- 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:
- 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
- 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
- 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
- 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
- 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
- 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.
- 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.
- 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.
- Place the warm cake on a cooling rack and cool completely before frosting.
Make the Frosting:
- 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
- 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
- Frost the cake with the lemon buttercream frosting, slice and enjoy!
Notes
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.
My sourdough discard is made from whole wheat flour only. Would that be ok?
Yes, you can absolutely use whole wheat sourdough discard. Just keep in mind it may slightly change the final result—the cake can be a bit more dense and have a slightly nuttier flavor compared to using a white flour discard. It should still turn out delicious, just a little different in texture and color. If you try it, I’d love to hear how it turns out!
Has anyone ever tried making this as a Bundt? I admit I hate making layered cakes but bundts to me are the easier and can be just as pretty.
Can this be made into cupcakes? If so, how many? Would baking time need to change?
Absolutely! I personally haven’t made this recipe as cupcakes, but my guess is that it would bake up about 24 standard cupcakes. I would fill them 2/3 full, bake at 350 F for 18-22 minutes – just keep an eye on them toward the end and test with a toothpick! Hope you love them!
Could you use a cake flour instead of all purpose?
Yes, you can use cake flour if you’d like! It will give the cake an even softer, more tender crumb. Just keep in mind that it’s a bit lighter than all-purpose, so the texture may be slightly more delicate — but still delicious!
This cake was amazing! I followed your instructions. The only thing I did differently was add a little more lemon rind to up the lemony flavor. SO most and delicious!!
Isn’t such a lovely cake?! So glad you enjoyed it too!
Hi,
Do you think I could substitute einkorn flour? Any advice for this?
Hi! Great question—yes, you can use einkorn flour, but it does behave a bit differently than regular all-purpose flour. I’d recommend starting by substituting by weight, and know that einkorn tends to absorb less liquid, so the batter may look a bit thinner. You also want to be gentle with mixing, as einkorn has a more delicate gluten structure. Let me know if you try it—I’d love to hear how it turns out!
I only have 8 inch cake pans! Would those still be okay?
Great question—and yes, 8-inch pans will work just fine! Since they’re slightly smaller, the batter will be a bit deeper, so just keep an eye on the bake time. You may need to add an extra 5–10 minutes—just bake until a toothpick comes out clean and the center springs back when gently pressed.
Let me know how it turns out—I hope you love the lemon cake!
This cake is ABSOLUTELY delicious!!! I just made it this past Saturday, for a Birthday celebration, and it is perfect. The layers are very moist and not overly sweet, which is a great balance with the sweet and tangy icing. The lemon flavor really shines in this recipe. This cake will become a family favorite for sure!!
Thank you so much for this wonderful feedback! I’m thrilled the cake was a hit for the birthday celebration and that you loved the balance of moist layers and tangy icing. It means a lot to hear it could become a family favorite—those are the best kinds of recipes!
Hello! Have you made this cake with the long fermentation process? If so, is it just as moist?
Personally I have not, but I have with other cake recipes and they still bake up perfectly moist and fluffy. After preparing the batter, I like to cover it and place it in the fridge overnight to long-ferment. The following day, bake as normal. Please let me know if you give it a go, I would love to hear how it goes!
Easily the best cake I have ever made and possibly the best cake I have ever eaten. Thank you for creating this wonderful recipe!
Wow, what an incredible compliment—thank you! I’m so happy you loved the lemon cake that much. It means the world to hear that it’s one of the best you’ve ever had. Thanks for baking it and for taking the time to share such kind words!
Have you ever made these into cupcakes? I’m going to try, but if you have any tips, I’d love to read them!
Hi Kirsten! You know I haven’t! Please let me know how they turn out, thanks!
Does it have to be refrigerated??
Hi Michelle! This cake doesn’t have to be refrigerated, but storing it this way helps it last longer.
This looks amazing! I want to add blueberries to this!
That sounds like a fabulous, Suz! Would love to know how it turns out!
I made this for my family and some friends what hit it was ! I added some candied lemon peel to the top for an extra bite of flavor and it looked beautiful. This is our new “Spring Dessert”
Hi Debbie! I’m so thrilled to hear that everyone enjoying it. Love the inclusion of the candied lemon peel – yum!
In the recipe it says to make the sourdough discard type ingredients and set aside but never specified when to incorporate that into either the flour or butter/sugar/egg mixture. Can you please clarify? I started making this and unfortunately threw it all away because didn’t know where to go next.
Hi Britt! I’m so sorry to hear you had to scratch the recipe. In step number 7, I share alternate adding the dry and wet ingredients to the stand mixer. I have since updated the recipe to be more clear. I hope you give this recipe a try, it is so delicious!
Can I make this 1-2 days in advance? If so, is it best stored at room temp? Trying to make 2 cakes to bring to a family gathering but know that I will only have the energy to make one the day of while in my 1st trimester 🫠
Hi Britt! Absolutely! You can make the cake 1-2 days in advance. If covered in plastic wrap, you can store it at room temperature if your kitchen is cool, but for ultimate freshness, I’d recommend refrigerating it and bringing it to room temp before serving. That way, it stays moist and delicious! And I totally get it—first trimester exhaustion is no joke! Wishing you all the best, and I hope your family loves the cake!