Ingredients
For the Loaf:
- 210 g (1 ¾ cups) All-Purpose Flour
- 112 g (½ cup) butter, softened
- 200g (1 cup) granulated sugar
- 3 eggs at room temperature
- 112 g (½ cup) Greek yogurt at room temperature
- 1 teaspoon vanilla extract
- 60 g (¼ cup) sourdough starter; active or discard at room temperature
- Zest from 1 large lemon
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
For the Lemon Syrup
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon water
For the Lemon Glaze
- 60 g (½ cup) powdered sugar
- 2 tablespoons lemon juice
Instructions
- In a bowl of a standing mixer with the paddle attachment, cream the butter and sugar for 3 minutes until fluffy.
- Add the eggs, vanilla extract, sourdough starter, lemon zest and Greek yogurt. Mix to combine.
- Sift in the flour and mix to combine. Cover and allow to ferment in the same mixing bowl at room temperature for 12 hours.
- Preheat the oven to 350° F and line a 9×5″ loaf pan with parchment paper.
- In a small bowl, mix the baking soda, baking powder, salt, and lemon juice. Let stand for a minute then pour into the fermented batter and mix to combine using the paddle attachment in the stand mixer.
- Pour the batter into the loaf pan and bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake bakes, combine the lemon syrup ingredients.
- Remove the loaf from the oven and immediately poke holes throughout the cake with a wooden skewer or knife. Pour the lemon syrup over the loaf and let it sit for 10 minutes in the pan to soak in before removing and placing onto a cooling rack.
- Combine the lemon glaze ingredients and drizzle over the cake when it has completely cooled. Slice and serve.
- Store the cake in an airtight container for up to 2 days at room temperature. Move to the fridge for longer storage.
