When I saw this lemon cake, I knew I needed to make it immediately.

This recipe was inspired by @maurizio 's  Sourdough Starter Discard Cake: Ciambella. With a few small alterations, I believe I made the perfect Red Fife Lemon Cake.

Ingredients

• ¾ cup + 1 Tbsp neutral-flavoured oil, such as avocado
• 4 ½ cups Red Fife Multipurpose Flour
• 1 ½ tsp baking powder
• ½ tsp fine sea salt
• Zest of 1 large lemon
• 1 cup granulated sugar
• 3 large eggs at room temperature
• 1 cup whole milk
• Juice of 1 lemon
• 100g Sourdough Discard- No discard? No problem, sub 50g flour + 50g milk
• 1 ½ tsp vanilla extract

Glaze
Once your cake has cooled, prepare your glaze.

• 2 cups powdered sugar
• Juice of 1 lemon
• 1 tsp of vanilla 
• Zest of one lemon
• Pinch of salt
• Splash of milk 1 tbsp melted butter
• Mix until you have a glaze-like consistency. If too thick, add a bit more milk; if too runny, add a bit more sugar. 

Instructions

Step One
Preheat the oven with a rack in the middle to 425°F (220°C).

Step Two
Grease a 9-inch ring mould pan with neutral oil.
Whisk together the flour, baking powder, salt, and lemon zest in a medium bowl.

Step Three
In a separate large bowl, whisk together the sugar and eggs until the sugar dissolves and the mixture turns slightly bubbly, 2 minutes. 

Step Four
Add the oil, milk, lemon juice, sourdough starter, and vanilla. Whisk vigorously until everything is combined and the mixture becomes frothy. 

Step Five
Add the flour mixture and stir with a rubber spatula until just combined (avoid overmixing). 

Step Six
Pour the batter into the prepared pan. Place the pan on a sheet pan.
Bake until a knife inserted into the cake comes out clean, 35 minutes. 

Step Seven
Remove the pan from the oven and let it cool for 10 minutes. Then, use a knife to release the edges of the cake from the pan gently, turn the cake out onto a wire rack, and let it cool.

Step Eight
Once completely cool, add your glaze.
The cake will keep on the kitchen counter for several days, covered.


Things worth noting

• To make this cake vegan, substitute the milk for a full-fat nut or oat milk, and instead of the eggs, use a “flax egg.”

 

Enjoy!