Sourdough Lemonade Cake is the ultimate dessert when you’re craving something bright, tangy, and incredibly satisfying. Picture a perfectly tender crumb that melts in your mouth, bursting with the refreshing flavor of a sunny summer afternoon. Whether you are hosting a backyard barbecue or just want to brighten up a dreary day, this cake comes together quickly and uses up your sourdough discard brilliantly.
Table of Contents
Why you’ll love this Sourdough Lemonade Cake recipe
- Incredibly Moist: The acidity of the sourdough discard and the rich lemonade concentrate work together to create an unmatched, velvety texture.
- Waste-Free Baking: It’s a genius, delicious way to use up 1 cup of sourdough discard instead of tossing it out.
- Bright & Zesty Flavor: Packed with frozen lemonade concentrate and fresh lemon zest for an intense, sweet-tart punch.
- Easy Sheet Cake Format: No fussing with layers or crumb coats, just pour, bake, and frost right in the pan.
The simple ingredients you need
Gather these baking staples to create your new favorite sweet treat.
For the Lemonade Sourdough Cake
- Sourdough Discard
- You can use room temperature, unfed discard right from your fridge stash. It adds moisture and a slight tang that balances the sweetness.
- Frozen Lemonade Concentrate
- Thaw this before using, but do not dilute it with water! This secret ingredient packs a super concentrated lemon punch into the cake, soaking syrup, and frosting.
- Fresh Lemon Zest
- The natural oils in the zest provide a fragrant, authentic citrus aroma that you just can’t get from extract alone.
- Butter
- Unsalted butter is essential here so we can control the sodium. Make sure it’s fully softened for a smooth, fluffy batter and a creamy frosting.
For the Lemonade Soaking Syrup
You’ll just need extra lemonade concentrate and powdered sugar for this simple, tangy glaze.
For the Lemon Frosting
Gather unsalted butter, powdered sugar, heavy cream, more lemonade concentrate, and fresh lemon zest to whip up this incredibly fluffy frosting.
How to make Sourdough Lemonade Cake
- Preheat the oven: Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add eggs and flavorings: Beat in the room temperature eggs one at a time. Then add the sourdough discard, ⅓ cup of lemonade concentrate, and fresh lemon zest, mixing until just combined.
- Incorporate the dry ingredients: Gradually add the flour mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the cake: 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.
- Prepare the soaking syrup: While the cake is still hot, whisk together the ⅓ cup of lemonade concentrate and ¼ cup of powdered sugar. Poke holes all over the warm cake with a skewer and brush the syrup evenly over the top.
- Whip the frosting: 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.
- Frost and serve: Once the cake is completely cooled, spread the creamy lemon frosting in an even layer over the top. Slice and enjoy!
Fun variations to try
If you want to put a fun spin on this classic recipe, give these variations a try!
Easy Lemonade Cake with Lemon Cake Mix
Short on time? You can substitute the dry ingredients with a box of lemon cake mix! Simply replace the flour, baking powder, baking soda, salt, and granulated sugar with the mix. When using a cake mix, you can also omit the sourdough discard entirely. Just mix in the eggs, milk, lemonade concentrate, and butter, and you’ll have an ultra-fast shortcut!
Pink Lemonade Sourdough Cake
Swap the traditional lemonade concentrate for pink lemonade concentrate and add a drop of pink food coloring to the frosting for a fun, vibrant hue. Perfect for baby showers or spring picnics!
Lemon Blueberry Sourdough Cake
Fold 1 ½ cups of fresh or frozen blueberries (tossed in a tablespoon of flour) into the batter right before baking. Check out our Lemon Blueberry Muffins for more berry inspiration.
Strawberry Lemonade Cake
Top the frosted cake with freshly sliced strawberries or swirl a few tablespoons of strawberry jam into the frosting for a classic summertime flavor combo.
Serving Ideas
This vibrant cake is fantastic on its own, but it truly shines when paired thoughtfully. Serve a generous slice alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For an afternoon tea vibe, enjoy it with a hot cup of Earl Grey or an iced herbal tea. If you’re planning a full summertime menu, this serves as the perfect light dessert after a hearty main course.
Prep and storage advice
Storage: Store any leftover Sourdough Lemonade Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Since the frosting contains butter and milk, refrigerating is recommended in warm climates.
Freezing: This cake freezes beautifully! You can freeze individual frosted slices in airtight containers, or freeze the entire unfrosted baked cake tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.
Super Moist Sourdough Lemonade Cake Recipe
Equipment
- 1 9×13-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 9×13-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!
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active, bubbly starter if that’s what you have on hand. It will work just as well and provide the same moisture and tang to the cake.
Can I substitute fresh lemon juice for the frozen concentrate?
The concentrate provides a stronger, sweeter lemon flavor without adding too much liquid. If you must substitute, use fresh lemon juice but you may need to increase the sugar slightly to compensate for the lost sweetness.
Can I make this as a layered cake instead of a sheet cake?
Absolutely! You can divide the batter between two 8-inch or 9-inch round cake pans. Baking time will be reduced to around 25-30 minutes, so keep a close eye on them.
Whether you’re looking for a bright weekend baking project or a clever way to use up your sourdough discard, this Sourdough Lemonade Cake is guaranteed to impress. Grab your ingredients, preheat that oven, and enjoy every zesty, melt-in-your-mouth bite!
