Sourdough Lemon Almond Poppyseed Cake

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This Sourdough Lemon Almond Poppyseed Cake is about to become your all-time favorite recipe! Prepare to indulge in a cake that strikes the perfect balance of flavors. It isn’t overly sweet, slightly tangy from the zesty lemon and a delightful nuttiness from the almond flour. And that’s not all—the delectable glaze brings all the elements together, resulting in a cake that’s truly irresistible. Get ready to savor each bite of this extraordinary creation!

Why add sourdough into a dessert recipe?

Incorporating sourdough into dessert recipes introduces a unique and enjoyable twist, providing an opportunity to experiment with flavors and textures while reaping the benefits of natural fermentation It adds  moisture and nutritional value to the final product, making it an exciting choice. I have been loving adding sourdough into everything!

This flavorful cake is easy to put together, pop it in the oven, and you have a dessert. It makes enough for a large company, so if you have last minute guests, this will be your go to recipe.

Other posts you may like:

• Tres Leches Cake- The Best Cake You Ever Had!
• Quick and Easy French Toast Recipe
• Easy Sourdough Chocolate Chip Cookies
• Easy Sourdough Cinnamon Rolls – Eggless Recipe

Posts may contain affiliate links.

Tools you might need:

• Kitchen Aid Stand Mixer
• Measuring Cups
• Measuring Spoons
• 9×13 Pan
• Silicone Spatuala

Ingredients:

Wet Ingredients

• 1 cup sourdough starter
• 3/4 cup coconut oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4-1/2 cup lemon juice squeezed from 1 lemon
• 1 cup milk

Dry Ingredients

• 2 tablespoons poppy seeds
• 2 cup almond flour
• 1 cup white flour
• 1 teaspoon baking powder
• 1/2 teaspoon vinegar
• 1 teaspoon baking soda
• 1 teaspoon salt

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Directions:

1. Preheat your oven to 350°F (175°C). Grease 9×13 pan.
2. In a kitchen aid mixing bowl, combine the sourdough starter and all of the wet ingredients (coconut oil, sugar, eggs, vanilla extract, lemon zest, lemon juice, milk).
   

   1 cup sourdough starter

   

   1 cup sugar

   

   3/4 cup coconut oil

   

   1 cup milk

   

   2 farm fresh large eggs

   

   Notice how the oil didn’t mix well, its ok, it will still melt in the oven and be fine!

3. Mix on low until well combined and set aside. (Some of the coconut oil might be chunky, its ok, it will all melt in the oven).
4. Add the salt and baking powder.
5. Mix the baking soda with the vinegar, they will get foamy and then add to the mixture.
6. Add 2 cups of almond flour and stir with a silicone spatula. 
7. Then add 1 cup of white flour and stir.
8. Add the poppy seeds, stir.
9. Pour the batter into the prepared pan and smooth the top with a spatula.
10. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. While the cake is baking make the glaze – In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the cooled cake.
13. Slice and serve the sourdough lemon almond poppyseed cake.

Enjoy your delicious homemade cake!

If you tried this Sourdough Lemon Almond Poppyseed cake be sure to tag me @shakanranch

SOURDOUGH LEMON ALMOND POPPYSEED CAKE

This Sourdough Lemon Almond Poppyseed Cake is about to become your all-time favorite recipe! Prepare to indulge in a cake that strikes the perfect balance of flavors. It isn’t overly sweet, slightly tangy from the zesty lemon and a delightful nuttiness from the almond flour. And that’s not all—the delectable glaze brings all the elements together, resulting in a cake that’s truly irresistible.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dessert

Servings 5 people

Calories 10 kcal

Ingredients

  

Wet Ingredients

• 1 cup sourdough starter
• 3/4 cup coconut oil
• 1 cup granulated sugar
• 2 large farm fresh eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• 1/4 cup lemon juice 1/4-1/2 how ever much you get from 1 lemon
• 1 cup milk

Dry Ingridients

• 2 tbsp poppy seeds
• 2 cup almond flour
• 1 cup white flour
• 1 tsp baking powder
• 1/2 tsp vinegar
• 1 tsp baking soda
• 1 tsp salt

Glaze Ingredients

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions

 

• Preheat your oven to 350°F (175°C). Grease 9x13 pan. 
• In a kitchen aid mixing bowl, combine the sourdough starter and all of the wet ingredients (coconut oil, sugar, eggs, vanilla extract, lemon zest, lemon juice, milk).
• Mix on low until well combined and set aside. (Some of the coconut oil might be chunky, its ok, it will all melt in the oven).
• Add the salt and baking powder. 
• Mix the baking soda with the vinegar, they will get foamy and then add to the mixture. 
• Add 2 cups of almond flour and stir with a silicone spatula. 
• Then add 1 cup of white flour and stir.Add the poppy seeds, stir. 
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes. 
• While the cake is baking make the glaze- In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze.
• Drizzle the glaze over the cooled cake.
• Slice and serve the sourdough lemon almond poppyseed cake.

Keyword sourdough, sourdough dessert, sourdough lemon cake, sourdough lemon poppyseeds cake