Ingredients
Cake Ingredients
- 1 cup active sourdough starter Ensure it is active and bubbly.
- 1.5 cups all-purpose flour Can substitute half with whole wheat flour.
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder Ensure it is gluten-free if needed.
- 0.25 teaspoons salt
- 2 zest of 2 lemons
- 0.25 cups fresh lemon juice
- 0.25 cups chopped fresh lemon balm leaves Use fresh for brighter flavor.
- 0.5 cups milk
- powdered sugar, for dusting (optional)
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking sheet.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Mix in the active sourdough starter, lemon zest, and lemon juice, stirring until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
- Gently fold in the chopped lemon balm leaves until evenly distributed throughout the batter.
- Pour the batter into the prepared baking sheet and spread it evenly.
Baking
- Place the baking sheet in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar for an elegant finish.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 20g
Notes
Serve with whipped cream or vanilla ice cream for extra indulgence. Fresh berries or a drizzle of lemon glaze can enhance both the look and flavor.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!