Lemon Olive Oil Sourdough Cake

Ingredients

Lemon Olive Oil Sourdough Cake

• 3 cups (360 g) all-purpose flour

• 1 ¾ cups (350 g) granulated sugar

• 1 tsp salt

• 1 ½ tsp baking powder

• ¾ tsp baking soda

• ¾ cup (150 g) sourdough discard

• 1 ¼ cups (300 g) whole milk

• 1 ½ cups (315 g) olive oil

• 5 large eggs

• Juice of 1 ½ lemons (about 3–4 tbsp)

Lemon Vanilla Buttercream Frosting

• 1 ½ cups (340 g) unsalted butter, softened

• 4 ½ cups (540 g) powdered sugar

• ¼ teaspoon salt

• 2–3 tablespoons whole milk or heavy cream

• 1 ½ teaspoons vanilla extract

• Zest of 1 lemon

• 1–2 tablespoons fresh lemon juice, to taste

Instructions

Sourdough Lemon Olive Oil Cake

1. Preheat the oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper and lightly grease.

2. Whisk together the sourdough discard, milk, olive oil, eggs, and lemon juice.

3. In a separate bowl, whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl.

4. Pour the wet ingredients into the dry ingredients and gently stir just until combined.

5. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean with a few moist crumbs.

6. Let the cakes cool in the pans for about 10 minutes in pans. Run a knife around the edges of the pans if needed, then carefully turn the cakes out onto a cooling rack. Let the cake layers cool completely before frosting.

Lemon Vanilla Buttercream Frosting

7. While the cake cools, prepare the lemon vanilla buttercream frosting. Beat the softened butter for 3–4 minutes, until pale, light, and fluffy. Gradually beat in the powdered sugar on low speed until incorporated. Mix in the vanilla, salt, lemon zest, and lemon juice.

8. Add the milk/cream, 1 tablespoon at a time, until the frosting is smooth and easily spreadable. Beat for another 1–2 minutes until light and fluffy.

Frost the Cake

1. Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread frosting over the top, then place the second layer on top. Repeat with remaining layers. Frost the top and sides on the cake.

Notes

• For a single 9-inch round cake: Use the following amounts:

  • 2 cups (240 g) flour

  • 1 ¼ cups (250 g) sugar

  • ¾ tsp salt

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ cup (100 g) sourdough discard

  • ¾ cup (180 g) milk

  • 1 cup (210 g) olive oil

  • 3 large eggs

  • Juice of 1 lemon (2–3 tbsp)

  • Buttercream: 200 g milk, 200 g sugar, ¼ tsp salt, 80 g discard, 226 g butter, 1 tsp vanilla

• Pan Size Conversion Guide:

  • 2 × 8-inch rounds = full recipe

  • 1 × 9-inch square = full recipe

  • 1 × 9×13-inch rectangle = 1.5× recipe

  • Cupcakes (12 standard) = ½ recipe (18–22 min bake)