Enjoy this delicious and sweet glutenfree sourdough lemon cake. You can use your glutenfree sourdough discard, and bake a healthier lemon cake

recipe lemon cake

I love lemons not only in cakes but also are perfect for making refreshing smoothies in summer like lemonade.

This version of lemon cake is a little different because I used sourdough discard (glutenfree). When you have the sourdough in the kitchen (out of the fridge) you have to feed it and use some of it. So this is a good recipe to use the “discard”.

Sourdough is a fermented dough based on flour and water. Sourdough not only has many healthy nutrients but also makes the cake easier to digest and gives it moisture. In this way, the dough will not be sandy but more spongy. Gluten-free flours do not make cakes or bread very fluffy, sometimes it makes them a bit dry. With sourdough you will avoid this.

Sourdough Lemon Cake- Glutenfree

Tips to bake this gluten-free sourdough lemon cake

Getting a sponge cake suitable for celiacs to be good and fluffy is sometimes not easy. Here you have some tips so you can make really sponge and good cakes


glutenfree cake
  1. Mix eggs and sugar in a mixer
    To get a very sponge and fluffy cake, one of the keys is to mix very well the sugar and the eggs at the beggining. Whisk the eggs and white sugar very well until you get a very foamy texture and a “white” color.
  2. Ingredients at room temperature
    It is very important that you have taken the eggs, milk and lemon out of the fridge before preparing the cake.
  3. Flour (if you use glutenfree flour)
    Sift the flour when incoprorated to the dough and also mix the dough very well, so it will be fluffier (if you have a mixer it w’ll have more air and w’ll be fluffier)

More tips

Mix eggs and sugar in a mixer
To get a very sponge and fluffy cake, one of the keys is to mix very well the sugar and the eggs at the beggining. Whisk the eggs and white sugar very well until you get a very foamy texture and a “white” color.

Another option is to mix the egg yolks separately from the egg whites and mix the egg whites until stiff. This way you would get a dough with a lot of air and it would be fluffier

Sourdough lemon cake– Glutenfree

All the ingredients to bake this lemon pound cake

You can substitute the sunflower oil with butter.

Tip: If you use glutenfree flour you can ad a teaspoon of psyllium husk for a better texture

How To Make this pound cake

  1. To bake this glutenfree sourdough lemon cake, first you should place the white and brown sugar into a bowl. Add the eggs and mix until they have increased in volume and you get a very foamy and airy texture
  2. Add the sunflower oil, milk, lemon juice,  lemon zest and the sourdough.
  3. Mix the ingredients very well and add little by little the rice flour, the baking powder and the baking soda.
  4. When you have all the ingredients incorporated, place the dough in a cake pan and bake for about 45 minutes at 180º C or 350ºF(depending on your oven, maybe in 35 minutes you have it done).
  5. Let it cool completely and sprinkle some icing sugar on top.

bizcocho de limón con masa madre

FAQ

Can I use regular wheat or all purpose flour?

Yes you can use regular flour, you don’r need to use glutenfree flour if you don’t want

Can I use active sourdough starter or discard for this recipe?

You can use wither one. But if you use discard you’ll have a more soured flavor and also you’ll need to add some yeast if your sourdough is glutenfree

You could add a glaze on the top of the cake instead of the icing sugar of the photos

How can I make a lemon glaze?

It is very easy you just have to mix very well 1 cup of icing sugar with 1 tbsp of lemon juice

lemon cake

Find More Sourdough Desserts

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Sourdough Lemon Cake- Glutenfree


In my blog you can find more recipes with sourdough starter like this banana bread

bizcocho de limón con masa madre

Sourdough lemon cake

Ingredients

  • 1 cup gluten-free sourdough
  • 3 L eggs
  • 1+1/2 cup rice flour
  • 3/4 cup lactose-free milk
  • 1/2 cup sunflower oil
  • 1 teaspoon lemon zest
  • 1 teaspoon baking powder
  • 3 tablespoons lemon juice
  • 1/2 cup of white sugar and another half cup of brown sugar
  • 1 teaspoon of baking soda and 1 teaspoon of yeast

Instructions

  1. In a bowl, mix the white and brown sugar with the eggs until they have increased in volume and you get a very foamy and airy texture
  2. Add the sunflower oil, milk, lemon juice,  lemon zest and the sourdough.
  3. Mix the ingredients very well and add little by little the rice flour, the baking powder and the baking soda.
  4. When you have all the ingredients incorporated, place the dough in a cake pan and bake for about 45 minutes at 180º C or 350ºF(depending on your oven, maybe in 35 minutes you have it done).
  5. Let it cook completely and sprinkle some icing sugar on top.

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