Lemon Rhubarb Sourdough Surprise Cake
This delightful cake combines the tang of lemon with the subtle sourdough notes. It's perfect for using up extra starter while treating your taste buds.
Ingredients
- 1 cup sourdough discard
- 1/2 cup avocado oil
- 1 1/2 cups diced rhubarb
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C), and gently grease a 9-inch baking pan with a hint of oil.
- In a large bowl, whisk together the sourdough discard, avocado oil, and sugar until well combined.
- Add the eggs and vanilla, and continue mixing until the mixture is smooth and slightly frothy.
- Gently fold in the diced rhubarb and lemon zest, infusing the batter with their vibrant colors.
- In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to finish cooling.
Notes
This cake is a great way to use up leftover sourdough discard. Adjust the lemon zest to your taste for a zesty kick. Store leftover cake in an airtight container for up to 3 days.
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