Description
A classic tart lemon cake with a moist, tender interior and tangy twist thanks to the added sourdough starter.
Ingredients
- Cooking spray or neutral oil, for greasing the pan
- 162 grams (1 ¼ cups plus 1 tablespoon) all-purpose flour
- 12 grams (1 tablespoon) poppy seeds
- 8 grams (2 teaspoons) baking powder
- 2 grams (½ teaspoon Diamond Crystal or ¼ teaspoon Morton) kosher salt
- 200 grams (1 cup) granulated sugar
- 12 grams (2 tablespoons) lemon zest
- 100 grams (2 large) eggs
- 57 grams (¼ cup) plain whole-milk yogurt
- 66 grams (⅓ cup) neutral oil, such as canola
- 25 grams (2 tablespoons) lemon juice
- 110 grams (½ cup) sourdough starter discard (100% hydration, unfed)
Instructions
- Heat the oven to 350ºF/175ºC with a rack in the center. Grease an 8 ½ x 4 ½-inch loaf pan with cooking spray or oil, then line with a piece of parchment paper, leaving at least a 1-inch overhang on the long sides.
- In a medium bowl, whisk together the flour, poppyseeds, baking powder, and salt.
- In a large bowl, add the sugar and zest. Use your fingers to rub the zest into the sugar until moistened and fragrant. Whisk in the eggs, yogurt, and oil until smooth. Whisk in the starter and lemon juice until smooth. Whisk in the flour mixture until just combined.
- Scrape the batter into the prepared pan. Bake until the loaf is puffed and deeply golden, and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let the loaf cool in the pan for 10 minutes, then pull out by the parchment overhang onto a cooling rack. Let cool for another 30 minutes, or completely, before slicing in.
- Store leftovers in an airtight container for up to 1 week; or wrap tightly and freeze for 3 months.