When I saw this lemon cake, I knew I needed to make it immediately.
- 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
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.
Preheat the oven with a rack in the middle to 425°F (220°C).
Grease a 9-inch ring mould pan with neutral oil.
Whisk together the flour, baking powder, salt, and lemon zest in a medium bowl.
In a separate large bowl, whisk together the sugar and eggs until the sugar dissolves and the mixture turns slightly bubbly, 2 minutes.
Add the oil, milk, lemon juice, sourdough starter, and vanilla. Whisk vigorously until everything is combined and the mixture becomes frothy.
Add the flour mixture and stir with a rubber spatula until just combined (avoid overmixing).
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.
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.
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.”