How to Make Sourdough Discard Lemon Bundt Cake (with the BEST Glaze)

You’ve got sourdough discard in the fridge and a craving for something sweet? This lemon cake is your answer. It’s bright, buttery, and full of that classic lemon flavor you love. We’re talking tender crumb, zesty glaze, and the best way to use up that discard.

Let’s bake this. You’re going to want a slice with your coffee tomorrow. Maybe two.

A Few Notes Before You Begin

This is a Bundt cake recipe. It’s got a rich, buttery base and a smooth, lemony glaze. I use sourdough discard, but you can also use an active sourdough starter. Either one works.

Use room temperature ingredients for best results. That means your butter, eggs, yogurt, discard, and milk all need to sit out first. This makes a big difference. Everything creams together better. No clumps. No weird separation.

Also, don’t over mix once you add the dry ingredients. Mix just until combined.

Now let’s get started on this yummy sourdough lemon Bundt cake. 

Ingredients for the Cake Batter

Grab a medium bowl, a large mixing bowl, and a Bundt cake pan. Grease and flour your pan first. Then preheat your oven to 350°F.

Here’s what you’ll need for the cake:
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups granulated white sugar
• 1 tablespoon lemon zest
• ¾ cup salted butter, softened
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup Greek yogurt, room temperature
• ½ cup sourdough discard or active starter, room temperature
• ¾ cup whole milk, room temperature
• 2 teaspoons lemon juice

If you don’t have Greek yogurt, you can use sour cream instead. I always use salted butter because it brings out the lemon flavor. But use what you love.

Let’s Make the Cake

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set that aside.

Now grab your large bowl. Toss in your sugar and lemon zest. Use your fingers to rub the zest into the sugar. This step smells amazing and brings out those lemon oils. Trust me, don’t skip it.

Add the softened butter to that lemon sugar. Beat with a hand mixer (or stand mixer) for about 3 minutes. It should look light and fluffy.

Next, beat in the eggs, one at a time. Mix for 1 minute after each egg. Scrape down the sides of the bowl as you go.

Now mix in the vanilla extract, Greek yogurt, and sourdough discard. Keep mixing for 2 minutes. You should have a smooth, creamy mixture.

Time for the dry ingredients and milk. Turn your mixer to low speed. Add half the dry ingredients, then half the milk. Mix just until combined. Then add the rest of the dry mix and the rest of the milk. Again, don’t over mix. Just go until it’s barely blended.

Stir in the lemon juice by hand.

Pour the cake batter into your prepared pan. Smooth the top with a spatula. Bake for 45 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes. Then carefully turn it out onto a wire rack. If a piece tears off, no worries. Just piece it back on top. The lemon glaze will cover it up like magic.

Make the Lemon Glaze

This glaze is everything. Sweet, zesty, and smooth. You can even double it if you want extra glaze on each slice. I say go for it.

In a small bowl, whisk together:
• 2 cups powdered sugar (sifted or not)
• Almost 4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon melted salted butter
• A dash of salt

Mix until it’s smooth and pourable.

Once your cooled cake is completely cool, drizzle the glaze over the top. Let it drip down the sides. It’ll set a little as it sits. Then slice and enjoy.

How to Store It

Wrap leftovers in plastic wrap or place in an airtight container. Keep it on the counter for 2 days, or in the fridge for up to 5. It’s delicious cold. It’s even better warm with your favorite drink.

You can also freeze slices for later. Just wrap individually and pop in a bag.

Optional Add-Ins

Want to mix it up?
• Add poppy seeds for texture
• Use cake flour instead of all-purpose for an even finer crumb
• Swap sour cream for Greek yogurt
• Stir in a handful of fresh blueberries or raspberries

This is one of those lemon desserts that feels fancy but comes together with simple ingredients. And it’s a great way to use sourdough discard without making another loaf of bread.

Time to be a Doer and Make This Delicious Sourdough Bundt Cake

This classic cake is bright, buttery, and perfect for spring, Easter, or a simple Sunday bake. The lemon flavor is bold, the crumb is soft, and the sourdough recipes list just got better.

Save this one. You’ll come back to it again and again.