Sourdough Lemon Cake Recipe with Lemon Buttercream Frosting

simplicityandastarter.com

Lynn Walker

3 cups, sifted all-purpose flour * (350g)

2 tsp baking powder (6g)

½ tsp baking soda (3g)

¾ tsp salt (5g)

1 cup milk (250g)

1 cup sourdough discard (280g)

⅓ cup fresh lemon juice (about 2 lemons)

1 cup butter, room temperature (2 sticks)

1 ½ cup sugar (350g)

2 Tablespoons lemon zest (about 2 lemons)

2 tsp vanilla extract

3 eggs, room temperature

subheading: Lemon Buttercream Frosting:

1 cup butter, room temperature (2 sticks)

4 ½ cups confectioner' sugar (540g)

2 ½ Tablespoons fresh lemon juice

2 Tablespoons heavy cream

2 tsp lemon zest

pinch of salt

Directions at simplicityandastarter.com

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