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cake with flowers on sides of it on a cake stand

Strawberry Lemonade Sourdough Cake

This cake is delightful and such a show off. Sweet with strawberries and zingy with lemons, this cake is cute and fluffy. Plus, it uses up some sourdough discard!
Prep Time 16 minutes
Cook Time 24 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 258 kcal

Equipment

  • Three 7-inch cake pans

Ingredients
  

  • zest of 3 lemons
  • 32g freeze-dried strawberries, semi-crushed
  • 200g sugar
  • 227g unsalted butter, room temperature
  • 100g sourdough starter
  • 120g yogurt, room temperature
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • juice of 3 lemons
  • 325g all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350F. Oil three 7-inch cake pans and set aside. In a large bowl, combine the lemon zest, freeze-dried strawberries, and sugar. Pinch the mixture with your fingertips until it is thoroughly combined and fragrant.
  • Add the butter to the bowl and mix, creaming it with the sugar. Add the starter and yogurt and mix until combined. Add the eggs one at a time, creaming until fully mixed. Then add the vanilla and lemon juice and combine.
  • In a separate medium-sized bowl, add the flour, baking powder, baking soda, and salt. Whisk together, then add to the wet ingredients bowl. Fold in the dry ingredients until just combined. Transfer the batter evenly to the three prepared cake pans, level out the tops, and place them in the oven.
  • Bake for 24 minutes. Let them cool in the pan for 10 minutes, then invert onto a cooling rack until completely cooled. Decorate as desired. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!

Notes

You could make this recipe in two 9 or 10-inch cake pans.