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
For the loaf:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 tablespoon culinary lavender buds (plus extra for garnish, optional)
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1 cup granulated sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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2 tablespoons lemon zest (about 2 lemons)
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1/2 cup sourdough starter discard (unfed)
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1/4 cup fresh lemon juice
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1/4 cup whole milk
For the glaze:
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1 cup powdered sugar, sifted
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2–3 tablespoons lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lavender buds.
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In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes).
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Beat in the eggs one at a time, then mix in vanilla and lemon zest.
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Stir in sourdough discard; it may look curdled, and that’s okay.
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Add dry ingredients in three parts, alternating with milk and lemon juice, beginning and ending with the dry. Mix gently.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 45–55 minutes, tenting with foil if browning too quickly.
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Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
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For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf and garnish with extra lavender buds if desired.
Notes
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Culinary-grade lavender is essential for safe and delicious flavor.
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To use lavender powder, substitute 1/2 teaspoon for the buds.
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Don’t overmix the batter once you add the dry ingredients to keep the loaf tender.
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Store the cake wrapped tightly at room temperature for up to 3 days or freeze individual slices for longer storage.
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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