This moist and perfectly sweet Lemon Sourdough Cake uses sourdough discard to make the cake moist with a springy light texture. This cake freezes well.
1 cup milk ((any milk will work, plant based etc))
1 cup sugar
3/4 cup oil ((any neutral oil))
2 eggs ((beaten))
2 teaspoons vanilla
1/2 cup lemon juice
2 tablespoons lemon zest ((packed))
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
Steps:
Preheat the oven to 350F and grease a 9x13" pan.
In a large bowl, whisk together the sourdough starter, milk, sugar, oil, eggs, vanilla, lemon juice and lemon zest to combine.
In a medium bowl, whisk together the flour, baking soda and salt to combine. Slowly add the flour mixture to the first large bowl and stir together to combine until smooth (you can use a hand mixer if desired).
Transfer the batter to the prepared pan and spread it out until smooth. Bake for approximately 35 minutes, until a toothpick inserted in the centre comes out clean. Cool and serve or freeze any leftover cake for up to 1 month in a sealed container.
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