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This cake has a delicious and complex flavor. The lemon is strong enough to make it "lemony" but no so strong as to overpower. The sourdough adds a deepening flavor.


  • 2 large eggs
  • 2 egg yolks
  • 2 tablespoons vanilla extract
  • 2 tablespoons lemon juice
  • 1 cup sourdough discard
  • 2 cups flour
  • 1 cup brown sugar
  • Zest of one lemon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • sticks room temperature salted butter, cubed
  • ½ cup buttermilk


  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 tablespoon lemon juice
  • 3 tablespoons buttermilk
  • Zest of one lemon



  • Preheat the oven to 350°F. Butter and flour your Bundt pan. 
  • Mix the eggs, egg yolks, vanilla, lemon juice, and the sourdough discard together in a medium bowl.
  • Mix the flour, sugar, lemon zest, baking powder, and salt in a stand mixer using the beater or paddle attachment on low speed. If you do not have a stand mixer a large bowl also works. 
  • With the mixer running add the cubes of butter followed by the buttermilk.
  • Increase the speed to medium and allow the batter to fully mix, scraping the sides.
  • Slowly add the egg and sourdough mixture, continuing to scrape the sides. 
  • Mix until fully combined. 
  • Pour the batter into the prepared pan.
  • Bake until a toothpick or knife inserted into the center comes out clean, about 40 minutes.
  • Cool for 15 minutes in the pan. Transfer the cake onto a cooling rack (have the rack on top of a sheet pan or plate to catch any drips while glazing). Prepare the glaze and glaze while still slightly warm.


  • Mix the confectioner’s sugar, vanilla, lemon juice, zest, and buttermilk in a small bowl until smooth.
  • After moving the cake to a cooling rack spoon the glaze over the cake. 
  • Allow the cake to finish cooling and the glaze to set. 
  • Enjoy!