Lemon Rhubarb Sourdough Discard Cake
This delicious rhubarb cake is incredibly moist with a light and airy crumb thanks to sourdough discard! The soft texture has rhubarb in each bite, complemented by lemon zest to bring out its flavor.
Ingredients
- 8 ounces fresh rhubarb
- 170 grams all purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon fine salt
- 155 grams cane sugar
- 0.5 cup sunflower or grapeseed oil
- 2 teaspoons lemon zest
- 2 large eggs room temperature
- 2.5 tablespoons runny honey
- 65 grams sourdough discard preferably room temperature
- 1.5 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2.5 tablespoons whole milk
Instructions
- Preheat oven to 350 degrees F. Grease and line a square 8-inch or 9-inch cake pan.
- Add chopped rhubarb to a medium bowl.
- In another medium bowl, whisk together flour, baking powder, and salt. Scoop 2 heaping teaspoons from this mixture and add it to bowl with chopped rhubarb. Toss to combine.
- In a stand mixer or with a hand mixer, beat sugar with oil and lemon zest for 1 minute. Then add eggs, and beat for 30 seconds.
- Add honey, sourdough discard, vanilla extract, lemon juice, and milk, and mix until just combined.
- Gently fold in rhubarb. Place batter into greased and line cake pan, and smooth top. Sprinkle top with remaining sugar.
- For the 8-inch pan, bake for 25 minutes, then reduce temperature to 330 degrees F and bake for about 15 minutes more.
Notes
Store the cake in a sealed container in the refrigerator for up to 4 days.