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.

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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

9 inch cake pan
parchment paper
Mixing bowls
zester
silicone scraper
powdered sugar shaker/duster

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

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).

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