Lemon cake with kvass is a delicious summer cake made with butter, eggs and sourdough. Lemony and soft, it can be made and baked quicklywith or without poppy seeds.

I like to use leavening when I make baked goods: it affects the moisture and makes the baked goods last longer. In this recipe, it also adds a delicious tangy flavor that pairs well with the lemon flavor.

Looking for more ways to use up your sourdough starter? This Chocolate Sourdough Cake is a favorite of my readers! Sourdough pancakes are also a fantastic way to not leave your disposal to the wind.

ingredients

Lemon: It is better to use fresh lemon juice for this recipe. Store-bought lemon juice can give this cake an unpleasant taste. You can replace the lemons with lime or orange.

Discard the sourdough: Allow it to come to room temperature if storing in the refrigerator. Both discarded sourdough and active sourdough can be used for this recipe.

poppy seed: They are optional, but when used they add an extra crunchy texture to the cake. If you don’t like them, just drop them.

Flour: You can use all purpose flour or cake flour when making this recipe. But if you want an extra-soft crumb, replace the all-purpose flour with cake flour for a melt-in-your-mouth lemon cake.

Do not use bread flour as it makes a dense lemon bread.

Eggs: Use large eggs at room temperature.

Flavor variations

Lime Sourdough Cake: Replace lemon juice with lime juice and lemon zest with lime zest.

Orange sourdough cake: Replace lemon juice with orange juice and lemon zest with orange zest. You can also use orange extract instead of vanilla extract for an extra orange flavor.

Blueberry Lemon Cake: Before adding the flour and baking powder, add 1 cup of fresh or frozen blueberries to the batter.

How to do it

Begin by preheating the oven to 350°F. Line a tray with baking paper.

Step 01. Beat the butter with the sugar with a mixer. It should take between 8 and 15 minutes to cream these ingredients.

Step 02. Add the eggs one at a time. Wait for each egg to be completely absorbed into the batter before adding the next one.

If you are using a stand mixer, you may need to stop and scrape down the sides of the bowl 2 or 3 times to get the butter evenly distributed.

Step 03. Add sourdough, lemon juice and zest, vanilla extract and poppy seeds (if using), mix until the ingredients are incorporated into the batter. The dough may cross after adding lemon juicebut don’t worry: it will come back together after adding the flour.

Step 04. Add the flour and baking powder, mix until no dry patches remain.

Be careful not to overdo it! When I add flour, I stir with a spoon instead of a mixer so I don’t overmix. Mixing too much after adding flour can make the cake tougher.

Step 05. The batter will be thick. Using a spatula, pour the batter into the lined pan, leveling it before baking.

Step 06. Bake for 45 to 55 minutes or until a toothpick comes out with just a few crumbs.

When ready, wait 10 minutes and remove the cake from the loaf pan, leaving it to cool on a wire rack.

Step 07. Sift the powdered sugar, then mix it with the lemon juice and milk, stirring until combined.

Step 08. Pour the lemon glaze over the lemon sponge, letting it set for a few minutes before slicing.

If you want a different frosting option, you can try the chocolate frosting I use for Brazilian Carrot Cake. Or, if you want your lemon bread unglazed but looking for something to go with a slice, Lavender Whipped Cream pairs perfectly with the tangy lemon flavor.

Expert advice

• Creaming the butter properly makes a huge difference in making this recipe: it makes a taller and softer cake, so don’t skip this step.
• Don’t worry if your batter thickens when adding lemon juice. It will come together as you add the flour, just keep going!
• Line the loaf pan with baking paper. This will make it easier to remove the bread after baking and will prevent the bottom of the bread from browning too much.
• Use room temperature ingredients for this recipe to work properly. Buttercreams are better when they are at room temperature. Leave the butter out of the fridge for about an hour before starting this cake.
• If you add too much lemon juice or milk when making the frosting, it will take longer to set. If the frosting is too runny, add more powdered sugar to make it thicker.

Storage and freezing

Store away from sunlight, covered. You don’t need to refrigerate, but if you do, use a clean, airtight container.

This lemon bread keeps for up to 5 days if stored properly. Then it starts to dry.

You can freeze this recipe. Once cool, freeze it cut into pieces using a freezer bag. Stores up to 3 months in the freezer.

If you have tried this Lemon sourdough cake recipeplease leave 🌟 star rating and tell me how it goes in comments below!

📖 Recipe

Lemon cake with kvass

Tatyana Kamakura

Lemon cake with kvass is a delicious summer cake made with butter, eggs and sourdough. Lemony and soft, it can be made and baked quickly, with or without poppy seeds.

Please leave this field empty

Get the latest on food trends, recipes, and easy-to-make meals!

Check your inbox or spam folder to confirm your subscription.