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Sourdough Lemonade Cake recipe card

Super Moist Sourdough Lemonade Cake Recipe

Meriem Tablit
A bright, tangy, and incredibly moist cake made with sourdough discard and frozen lemonade concentrate.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Equipment

  • 1 9x13-inch baking dish
  • 1 Large mixing bowl
  • 1 Hand mixer or stand mixer
  • 1 Whisk
  • 1 Skewer For poking holes in the cake

Ingredients
  

For the Lemonade Sourdough Cake

  • 2 2/3 cups all-purpose flour 320g
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened (226g)
  • 1 3/4 cups granulated sugar 350g
  • 3 large eggs room temperature
  • 1 cup sourdough discard room temperature (240g)
  • 1/2 cup whole milk 120g
  • 1/3 cup frozen lemonade concentrate thawed, undiluted
  • 2 tbsp fresh lemon zest

For the Lemonade Soaking Syrup

  • 1/3 cup frozen lemonade concentrate thawed, undiluted
  • 1/4 cup powdered sugar

For the Lemon Frosting

  • 1 cup unsalted butter softened (226g)
  • 4 cups powdered sugar 480g
  • 3 tbsp frozen lemonade concentrate OR fresh lemon juice
  • 1 tbsp heavy cream or milk
  • 1 tsp lemon zest

Instructions
 

  • Preheat to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
  • Beat in the room temperature eggs one at a time. Then add the sourdough discard, 1/3 cup of lemonade concentrate, and fresh lemon zest, mixing until just combined.
  • Gradually add the flour mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • While the cake is still hot, whisk together the 1/3 cup of lemonade concentrate and 1/4 cup of powdered sugar. Poke holes all over the warm cake with a skewer and brush the syrup evenly over the top.
  • Beat the softened butter until creamy. Gradually add the powdered sugar, followed by the lemonade concentrate (or fresh lemon juice), heavy cream, and lemon zest. Beat until light and fluffy.
  • Once the cake is completely cooled, spread the creamy lemon frosting in an even layer over the top. Slice and enjoy!
Keyword lemonade cake, sourdough lemonade cake
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