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Sourdough Strawberry Cake

Sourdough Strawberry Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour, plus 1 tbsp for tossing
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup sourdough discard (100% hydration, unfed), stirred down
  • Zest of 1 lemon
  • 2 tbsp milk
  • 1 cup diced fresh strawberries
  • ½ cup powdered sugar
  • 1 to 2 tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350°F (180°C) and line a 9x5-inch loaf pan. Toss strawberries with 1 tbsp flour and set aside.
  2. Cream butter and sugar until pale and fluffy, about 2 minutes.
  3. Mix in egg, vanilla, sourdough discard, and lemon zest. Whisk dry ingredients separately, then add in two batches, alternating with milk, mixing just until combined. Fold in strawberries.
  4. Spread into pan and bake 50 to 55 minutes until golden and a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a wire rack to cool completely.
  5. Whisk powdered sugar with lemon juice to make a thick glaze. Drizzle over cooled cake and let set before slicing.

Notes

For the best texture, use room temperature ingredients. The sourdough discard can be straight from the fridge or at room temp, but if cold, let the cake batter sit 5 minutes before baking to take the chill off. The glaze can be made a few hours ahead; just stir before drizzling.