Soft Butter Cake is a delightful treat that combines the richness of butter with the bright flavors of fresh lemon. This cake is perfect for any occasion, whether you’re enjoying it with your morning coffee or serving it as a dessert after dinner. The addition of a sourdough starter gives it a unique tang and moist texture. Let’s dive into the recipe and see how to create this delicious Soft Butter Cake step-by-step.
Ingredients
For the Cake:
- 30 grams granulated sugar
- 2 eggs
- 1 cup (120 grams) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup sourdough starter, discarded
For the Finishing Touch:
- 1/3 cup powdered sugar
- Zest of 2 lemons (2 teaspoons)
- Juice of 2 lemons (2 tablespoons)
Instructions
Step 1: Prepare the Cake Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, beat the granulated sugar and eggs together until light and fluffy, about 3-4 minutes.
- Add Lemon and Sourdough Starter: Mix in the lemon zest, lemon juice, and sourdough starter until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 2: Bake the Cake
- Pour Batter: Pour the batter into the prepared cake pan, spreading it evenly.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Prepare the Lemon Glaze
- Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth.
- Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Cooking Notes
- Sourdough Starter: Using a sourdough starter discard adds a unique tangy flavor and helps keep the cake moist. If you don’t have a sourdough starter, you can substitute with an additional 1/4 cup of flour and a bit more lemon juice.
- Lemon: Fresh lemon zest and juice are key for the best flavor. Avoid using bottled lemon juice as it lacks the fresh, bright taste.
Frequently Asked Questions
Q: Can I use a different type of flour? A: Yes, you can use whole wheat flour or a gluten-free flour blend. The texture and flavor may vary slightly, so adjust the liquid content as needed.
Q: How do I store the cake? A: Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, keep it in the refrigerator for up to a week.
Q: Can I freeze this cake? A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Keto/Low Carb Version
To make a keto or low-carb version of this cake, follow these modifications:
- Flour: Replace the all-purpose flour with almond flour or coconut flour.
- Sugar: Use a keto-friendly sweetener like erythritol or stevia.
- Sourdough Starter: Omit the sourdough starter and adjust the recipe with a bit more almond flour and lemon juice.
This Soft Butter Cake is a delightful combination of rich butter flavor and bright lemon zest, with a unique twist from the sourdough starter. It’s perfect for any occasion and sure to be a hit with family and friends. Try this recipe today and enjoy a slice of moist, tangy, and delicious cake!
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