Lemon Olive Oil Cake with Sourdough Discard

lemon olive oil sourdough cake close up on plate topped with powder sugar

Lemon Olive Oil Cake with Sourdough Discard

This Lemon Olive Oil Sourdough Cake is a light and moist dessert with a delicate crumb and a bright citrus flavor. The extra virgin olive oil adds richness while the sourdough discard gives a subtle tang, enhancing depth without overpowering the lemon. Perfect for a simple treat, afternoon tea, or an elegant dessert when topped with powdered sugar.

Be the first to rate!

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Keyword: baking, citrus, lemon

Prep Time: 15

Cook Time: 30

Bench Rest: 2

Total Time: 2 45

Servings: slices

Calories: 250kcal

Author: juiceofsevenlemons

Cost: $4

Equipment

Ingredients

200 g granulated sugar 1 cup
Zest of 2 lemons
3 large eggs
120 ml extra virgin olive oil ½ cup
120 ml whole milk or buttermilk ½ cup
80 g sourdough discard ⅓ cup
60 ml fresh lemon juice ¼ cup
190 g all-purpose flour 1 ½ cups
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Makes: 9inch round, 2inch height

Instructions

Preheat oven to 350°F (175°C) (unless bench resting). Grease and line a 9-inch round cake pan with parchment paper.
Infuse the sugar: In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant.
200 g granulated sugar, Zest of 2 lemons
Mix wet ingredients: Whisk in eggs until light and frothy, then add olive oil, milk, sourdough discard, and lemon juice.
3 large eggs, 120 ml extra virgin olive oil, 120 ml whole milk or buttermilk, 80 g sourdough discard, 60 ml fresh lemon juice
Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
190 g all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Mix batter: Gradually fold the dry ingredients into the wet until just combined.
Optional Ferment: Allow batter to bench rest for 2-3 hours.
Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool & Serve: Let cool for 10 minutes, then transfer to a wire rack. Serve plain or dust with powdered sugar.

Notes

Flour Substitute: You can swap up to 25% of the all-purpose flour with spelt for a nuttier flavor.
Milk Choice: Buttermilk enhances the tanginess, while whole milk keeps it neutral. Use yogurt and milk for a combination of the two.
Olive Oil: Use a high-quality extra virgin olive oil for the best flavor.
Sourdough Discard: Adds moisture and complexity without making the cake taste "sourdoughy."
Serving Ideas: Enjoy it plain, dusted with powdered sugar, drizzled with a lemon glaze, or topped with whipped cream and berries.
Storage: Store at room temperature for 2 days or refrigerate for up to 5 days. Can be frozen for up to 2 months (wrap tightly).

Nutrition