First off, thank you so much for being here and sharing your love of baking with me! It absolutely fills my heart to know we can create something beautiful and delicious together. Today’s recipe, Lemon Lavender Sourdough Discard Loaf Cake, is one you’ll want to bake on repeat. Right after that first sweet, floral bite, you’ll see why!

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What is a Lemon Lavender Sourdough Discard Loaf Cake?

The Lemon Lavender Sourdough Discard Loaf Cake is a tender, citrusy, slightly floral loaf cake that cleverly uses sourdough starter discard — that magical byproduct we all hate wasting. With its buttery crumb, a pop of bright lemon, and delicate notes of lavender, this cake is anything but boring. It’s light enough for a sunny afternoon tea yet special enough for a bridal shower or brunch.

Why You’ll Love This Recipe

Sourdough starter discard hero: A no-waste treat that turns discard into something truly divine
Balanced flavor: The lemon cuts through the floral lavender perfectly
Beautiful and simple: Drizzled with a glossy lemon glaze and sprinkled with lavender buds
Versatile: Perfect for everyday snacks and elegant enough for special occasions

What Does This Lemon Lavender Cake Taste Like?

Imagine the softest, most buttery lemon cake you’ve had — but elevated with a whisper of lavender that feels like springtime in every bite. The sourdough discard brings the slightest tang, making each slice uniquely flavorful without being “sour” at all. Paired with that sweet-tart glaze, it’s absolute heaven.

Benefits of This Recipe

Uses up sourdough discard (reducing waste)
Easy and accessible ingredients
Freezes beautifully
Pairs well with coffee, tea, or even a light prosecco

Ingredients for Lemon Lavender Sourdough Discard Loaf Cake

For the loaf:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon culinary lavender buds (plus extra for garnish, optional)
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest (about 2 lemons)
1/2 cup sourdough starter discard (unfed)
1/4 cup fresh lemon juice
1/4 cup whole milk

For the glaze:

1 cup powdered sugar, sifted
2–3 tablespoons lemon juice

Necessary Tools

9×5-inch loaf pan
Parchment paper
Hand mixer or stand mixer
Mixing bowls
Whisk
Spatula
Wire cooling rack

Ingredient Additions and Substitutions

Lavender: You can absolutely use lavender powder instead of buds. Just reduce the quantity slightly (about 1/2 teaspoon powder) to avoid overpowering.
Milk: Swap for buttermilk for extra tang.
Butter: Can substitute with plant-based butter for a dairy-free version.
Flour: Gluten-free all-purpose blend works well for a GF version.

How to Make Lemon Lavender Sourdough Discard Loaf Cake

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lavender buds.
In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
Beat in the eggs, one at a time, followed by the vanilla and lemon zest.
Stir in the sourdough discard — don’t stress if the batter looks curdled.
Alternate adding the dry ingredients and the milk/lemon juice to the wet mixture, beginning and ending with the dry. Mix until just combined.
Pour batter into the prepared loaf pan, smoothing the top.
Bake for 45–55 minutes, checking at the 45-minute mark. Tent with foil if it browns too fast.
Cool in the pan for 10 minutes, then fully cool on a wire rack.
Mix the glaze ingredients until smooth, then drizzle over the cooled cake. Sprinkle extra lavender for a picture-perfect finish.

What to Serve with This Loaf Cake

A cup of Earl Grey or chamomile tea
Fresh berries and whipped cream
Lemon curd for extra lemony goodness
A glass of sparkling wine or prosecco

Tips for Success

Softened butter is key for the fluffiest texture
Sift the powdered sugar for a smooth glaze
Don’t overmix the batter once you add the flour — keep it tender
Use culinary lavender — not all lavender is food-safe

Storage Instructions

Room Temperature: Store tightly wrapped for up to 3 days
Refrigerator: Keeps fresh for up to 1 week in an airtight container
Freezer: Freeze slices individually wrapped for up to 3 months. Thaw overnight in the fridge or briefly on the counter

General Info about Lavender in Baking

Culinary lavender adds an elegant, lightly floral note without overpowering if used correctly. It pairs exceptionally well with citrus, vanilla, and mild flavors. Always ensure you’re using food-grade lavender and not ornamental varieties.

Frequently Asked Questions (FAQ)

Can I make this without sourdough discard?
Yes. Substitute 1/2 cup full-fat Greek yogurt or sour cream if you don’t have discard handy.

Can I make mini loaves instead?
Definitely. Divide the batter among mini loaf pans and reduce baking time to about 25–30 minutes.

Can I skip the glaze?
Of course. The loaf is delicious on its own, but the lemon glaze really adds a lovely, sweet-tart finish.

Can I add blueberries?
Yes. Gently fold 1/2 cup fresh or frozen blueberries into the batter for a Lemon Blueberry Lavender Loaf.

Conclusion

I hope you fall in love with this Lemon Lavender Sourdough Discard Loaf Cake as much as I have. It’s elegant, fragrant, and a wonderful reminder that even our kitchen “scraps” like sourdough discard can become something truly magical.

If you make this loaf, I’d love for you to leave a review below and share a photo on Pinterest. Seeing your beautiful bakes truly makes my day.

If you’re looking for more delicious ways to use your sourdough discard, don’t miss these reader favorites:

Lemon Lavender Sourdough Discard Loaf Cake

Author: Emily
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

A tender, buttery Lemon Lavender Sourdough Discard Loaf Cake bursting with bright lemon flavor and a hint of floral lavender, finished with a sweet-tart lemon glaze. The perfect easy, elegant bake for tea parties, spring gatherings, or using up extra sourdough starter with style!

Ingredients

Scale

For the loaf:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon culinary lavender buds (plus extra for garnish, optional)
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest (about 2 lemons)
1/2 cup sourdough starter discard (unfed)
1/4 cup fresh lemon juice
1/4 cup whole milk

For the glaze:

1 cup powdered sugar, sifted
2–3 tablespoons lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lavender buds.
In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes).
Beat in the eggs one at a time, then mix in vanilla and lemon zest.
Stir in sourdough discard; it may look curdled, and that’s okay.
Add dry ingredients in three parts, alternating with milk and lemon juice, beginning and ending with the dry. Mix gently.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–55 minutes, tenting with foil if browning too quickly.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf and garnish with extra lavender buds if desired.

Notes

Culinary-grade lavender is essential for safe and delicious flavor.
To use lavender powder, substitute 1/2 teaspoon for the buds.
Don’t overmix the batter once you add the dry ingredients to keep the loaf tender.
Store the cake wrapped tightly at room temperature for up to 3 days or freeze individual slices for longer storage.
Swap milk with buttermilk for extra tang or add blueberries for a fruity twist!

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon Lavender Sourdough Discard Loaf Cake, lemon lavender cake, sourdough discard recipe, easy loaf cake, spring baking