Lemon Sourdough Cake Food

LEMON SOURDOUGH CAKE

Steps:

• Preheat the oven to 350F and grease a 9x13" pan.
• In a large bowl, whisk together the sourdough starter, milk, sugar, oil, eggs, vanilla, lemon juice and lemon zest to combine.
• In a medium bowl, whisk together the flour, baking soda and salt to combine. Slowly add the flour mixture to the first large bowl and stir together to combine until smooth (you can use a hand mixer if desired).
• Transfer the batter to the prepared pan and spread it out until smooth. Bake for approximately 35 minutes, until a toothpick inserted in the centre comes out clean. Cool and serve or freeze any leftover cake for up to 1 month in a sealed container.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.