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KeepItSimpleAnnaSue

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 25 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tbsp. cornstarch
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups white granulated sugar
  • 1 tbsp. lemon zest, fresh
  • ¾ cup salted butter, room temperature
  • 3 eggs, room temperature
  • 1 tsp. vanilla extract
  • ½ cup Greek yogurt, room temperature
  • ½ cup sourdough discard or active sourdough starter, room temperature
  • ¾ cup whole milk, room temperature
  • 2 tsp. lemon juice
Lemon Glaze
  • 2 cups powdered sugar
  • 3-4 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest
  • 1 tsp. vanilla extract
  • ½ tsp. lemon extract (optional)
  • 1 tbsp. melted salted butter
  • pinch of salt

Method
 

  1. Preheat your oven to 350°.
  2. Grease & flour your Bundt pan. You can use a baking spray with flour.
Combine the Dry Ingredients
  1. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set it to the side.
Combine the Sugar and Lemon Zest
  1. In a large mixing bowl, combine the sugar and lemon zest until is smells lemony. I use my hands for this.
Cream the Wet Ingredients
  1. Add the softened butter to the sugar and lemon zest. Mix for 4-5 minutes.
  2. Beat in the eggs one at a time and beat for one minute after each addition.
  3. Mix in the Greek yogurt, sourdough discard or active sourdough starter, and vanilla extract. Mix for 2 minutes.
Add in the Dry Ingredients & The Milk
  1. Add half of the dry ingredients and half of the milk. Mix until combined on low speed. Repeat this for the second half of the dry ingredients and the milk.
  2. Stir in the lemon juice by hand.
Bake
  1. Pour the delicious batter into the prepared Bundt pan and smooth it around.
  2. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cook for 10 minutes in the pan and then put it on a cooling rack to finish cooling for another 20 minutes or so.
Lemon Glaze
  1. In a medium bowl, mix together the powdered sugar, lemon juice, lemon zest, vanilla extract, lemon extract (optional), melted butter, and salt. Add more lemon juice to get it to the consistency you want it.
  2. Glaze the cake by taking a spoon and drizzling over the top going back and forth. It will look so beautiful. Zest on some extra lemon zest and you are good to go. Enjoy!

Notes

I like making extra lemon glaze to serve on the side. I think each piece deserves a little extra glaze once it is plated.