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Sourdough Lemon Bundt Cake

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There’s nothing more exciting than a crispy-edged Sourdough Lemon Bundt Cake. Crispy crust, soft interior. AND topped with a tangy lemon glaze? This cake is just TOO good, ya'll. I freaking love lemons. They make everything bright and scrumptious. Especially in cakes.

top down view of a lemon bundt cake with glaze

I had a ton of the freshest perfect lemons to use up, so what did I choose to use them on? This Bundt cake, of course. But you can use any lemons you wish. I've used Meyer lemons before with this recipe and the cake was divine.

Also, you don't have to use any sourdough starter if you don't want to. But it does give the cake a texture that is a bit spongier and has better texture than if made with no starter. That may not make sense in words, but once you taste this cake, it will.

Sourdough Lemon Bundt Cake: Little details

This Bundt cake contains brown butter, which you prep on the stove real fast in the beginning of the recipe. If you've never browned butter before, you're in for a sensory treat. Prepare for lovely, lovely smells and such a good taste, omg.

And feel free to use whatever sourdough starter you have around, whether it's fresh or fridge-locked, mature or over-mature. Easy peasy. As mentioned above, starter is optional as well.

If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!

top down view of lemon bundt cake with a glaze and a lemon in the background

Sourdough Lemon Bundt Cake

A sweet and sour lemon bundt cake made with sourdough and topped with a fresh, lemony glaze. Perfect with tea or for dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 bundt cake
Calories 285 kcal

Equipment

  • 10-inch bundt pan

Ingredients
  

for the brown butter

  • 226g unsalted butter

for the sugar mixture

  • 200g sugar
  • zest from 3 lemons

for the batter

  • the sugar mixture
  • 4 eggs
  • 100g sourdough starter
  • 120g yogurt
  • 220g lemon juice about three lemons' worth
  • 1 teaspoon vanilla
  • 325g all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • the browned butter

for the glaze

  • 150g powdered sugar
  • 45g lemon juice about one lemon's worth
  • ¼ teaspoon vanilla
  • 1 tablespoon milk

Instructions
 

  • Make the brown butter first! In a small saucepan on medium heat, place the butter in the pan. Keep an eye on it and let it melt almost entirely. Begin to whisk it as it bubbles. It may foam. Keep whisking and when you see brown bits starting to form, turn off the heat and continue whisking for 20 seconds. Transfer the butter to a small bowl, making sure to get all the brown bits from the bottom of the pan. Set aside to cool completely.
  • In a large bowl, combine the sugar and lemon zest by massaging the zest into the sugar with your fingertips. Do this until the mixture resembles wet sand. Set aside.
  • When the butter is cooled completely, continue on! Oil a 10-inch Bundt pan (if you know yours sticks or you aren’t sure, then carefully butter and flour it). Preheat the oven to 350F.
  • To the sugar mixture, add the 4 eggs and the sourdough starter then whisk until fluffy. Add the yogurt, lemon juice, and vanilla and whisk until combined.
  • Sift the flour, baking soda, baking powder, and salt over the batter mixture. Fold the batter with a spatula a few times, then pour in the brown butter. Continue to fold until no streaks remain.
  • Pour the batter evenly into the pan. Even out the top with a spatula if necessary. Tap the pan once or twice on the counter, then place in the oven to bake for 50 minutes. Let cool for 10 minutes then flip the cake onto a wire rack.
  • While the cake cools, make the glaze. Whisk the glaze ingredients together until smooth. When the cake is fully cooled, place it on the serving dish and drizzle the glaze on top. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!

Notes

The batter will be stickier than most bundt cake batters because of the sourdough starter.
You can absolutely glaze on a cooling rack if you prefer less of a mess or no puddle with your cake. I prefer to glaze on the cake stand because I can swipe up some extra glaze with each slice! 😉

Let me know what you think of my recipe in the comments below! If you want another sourdough starter dessert recipe, check out my Carrot Cake With Sourdough!

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Reader Interactions

Comments

  1. Seth

    June 24, 2022 at 8:03 pm

    Sorry, but there’s no salt listed in the ingredients but it’s in the recipe, soooo just a pinch?

    Reply
    • Hanna

      July 06, 2022 at 6:18 am

      Great catch! Sorry about that, Seth. Hopefully a pinch worked great. I just double checked my recipe files and updated the recipe to be a 1/2 teaspoon of salt.

      Reply
  2. Erin Sanford

    December 24, 2024 at 3:47 pm

    5 stars
    This cake is as delicious! It was moist and super lemony. It had the sour dough flavor. I did y have yogurt so I subbed sour cream and it still came out amazing! I will definitely make this cake again and again.

    Reply
    • Hanna

      February 05, 2025 at 1:46 pm

      I'm so glad you liked my lemon bundt cake, Erin!

      Reply
  3. Samantha

    April 04, 2025 at 6:10 pm

    Do you think I’d be able to add blueberries to this? Would i need to make other adjustments?

    Reply
    • Hanna

      May 02, 2025 at 12:20 pm

      I think the blueberries would definitely sink and affect the texture and outcome of this specific recipe. You may or may not have trouble with the cake releasing from the pan as well.

      Reply

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