Name: Sourdough Lemon Poppy Seed Breakfast Cake – Easy Discard Dessert
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: american
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons poppy seeds; 1/2 cup sourdough discard; 3/4 cup granulated sugar; 1 tablespoon lemon zest; 3 tablespoons fresh lemon juice; 2 large eggs; 1/2 cup sour cream; 1/2 cup melted unsalted butter; 1 teaspoon vanilla extract; 1/2 cup blueberries (optional); 1/2 cup raspberries (optional); 1/2 cup shredded coconut (optional); 1/2 teaspoon almond extract (optional); 1/2 cup powdered sugar (for glaze, optional)

Description

This bright and tender sourdough lemon poppy seed breakfast cake is the perfect simple sourdough discard recipe for summer mornings or a light dessert. Ideal for fans of sourdough discard cakes and quick sourdough discard dessert recipes, it’s a delicious twist on sourdough summer recipes.

Ingredients

Scale

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons poppy seeds

1/2 cup sourdough discard

3/4 cup granulated sugar

1 tablespoon lemon zest

3 tablespoons fresh lemon juice

2 large eggs

1/2 cup sour cream

1/2 cup melted unsalted butter

1 teaspoon vanilla extract

1/2 cup blueberries (optional)

1/2 cup raspberries (optional)

1/2 cup shredded coconut (optional)

1/2 teaspoon almond extract (optional)

1/2 cup powdered sugar (for glaze, optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8×4 inch loaf pan with parchment paper.

2. In a medium bowl whisk together flour, baking powder, baking soda, salt, and poppy seeds.

3. In a large bowl whisk together sugar, lemon zest, and melted butter until slightly creamy.

4. Add eggs one at a time, then stir in lemon juice, sour cream, vanilla extract, and sourdough discard until smooth.

5. Fold dry ingredients into wet ingredients in two batches, mixing gently until just combined.

6. Pour batter into prepared pan and smooth the top; optionally fold in blueberries or raspberries.

7. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

8. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

9. If desired, whisk powdered sugar with lemon juice and drizzle over cooled cake.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: breakfast
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: sourdough, lemon, poppy seed, breakfast cake, discard dessert, sourdough discard, summer recipes, quick dessert, easy bake, breakfast