Sourdough lemon cake
Super easy to make, this cake batter is ready in 5minutes, and you can make it the night before and bake it in the morning.This cake keeps for days if covered with plastic wrap or you can freeze it cut into small portions.
Servings 9
Equipment
- 8x8 square baking tray
Ingredients
- 50 gr of butter or coconut oil
- 60 ml of extra dark maple syrup the lighter one will do too
- 300 gr of semi refined flour you can also use gluten free flour
- 2 eggs
- 120 ml of milk of your choice
- 100 gr of vital sourdough or even the discard of your feed
- 1 tbsp of lemon zest
For the glaze:
- 30 gr of powdered sugar
- 1/2 tsp of lemon juice
Instructions
- In a large bowl mix the butter, maple syrup and sugar. If you are using a kitchen machine, use the paddle attachment.
- Add the eggs and milk to the bowl and mix well. Add the sourdough and mix it in.
- Add the flour and lemon zest to the batter and mix until well combined. Grease the tray and dust it with flour or line it with parchment paper to avoid the cake from sticking.
- Pour the batter into the baking tray, level it with a spoon or an offset spatula and cover it with plastic wrap. Let it sit on the counter overnight or until doubled in size.
- Pre-heat the oven to 170°C / 375°F. Remove the plastic wrap and cook the cake for 40/45min. Check the cake after 40min. If a skewer comes out cleat, the cake it's done. The cooking time can vary depending on the oven.
- Remove the cake from the oven. Let it sit on a wire rack to cool. Prepare the glaze by mixing the lemon and the sugar. Add the lemon a bit at a time to make sure the glaze won't be too thin.
