July 22, 2022

Sourdough Lemon Pound Cake

Sourdough Lemon Pound Cake

PREP: 10m
COOK: 45m
NOTES:  Add more lemon juice and zest, for a tangier flavour!


1/2 Cup Vegetable Oil (or melted butter)
3/4 Cup sugar
2 eggs
1 1/2 Cup Flour
2 teaspoons baking powder
1/2 teaspoon salt
juice of 2 lemons (approximately 1/4 cup)
zest of 2 lemons ( approximately 2 tablespoons)
1/2 Cup sourdough starter discard
3/4 Cup milk
1 teaspoon of vanilla (optional)

1/2 cup of icing sugar
1 tablespoon of lemon juice (or more until you can mix up a thick glaze)


  1. Preheat your oven to 350F
  2. Juice your lemons which should equate to approximately 1/4 cups of juice.   Be sure to take the zest off your lemons before juicing and put  to the size for later.
  3. To a mixer bowl add the vegetable oil, sugar and eggs.  Beat until light and airy.
  4. To the mixture add the flour, baking powder, salt and sourdough starter.  Gradually add your milk to the batter.
  5. Once your batter has almost pulled together you will add the lemon juice and lemon zest right at the end and mix until incorporated, approximately 1 minute.
  6. Pour into your greased loaf pan and bake at 350F for 45-60 minutes until the middle has set.
  7. Once your cake has baked and finished cooling, mix up your glaze.   
  8. Pour the glaze over the top of your cake and allow it to harden before slicing. 

Posted in discard recipe

1 comment

  • Rianna on February 10, 2024

    I made this for a friend who loves lemon cake, and it turned out really amazing! It had just the right amount of lemon taste and was very moist. The glaze was the perfect consistency to beautifully coat the cake.

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