Sliced Einkorn Sourdough Lemon Yogurt Loaf Cake with lemon glaze

Einkorn Sourdough Lemon Yogurt Loaf

Ingredients

For the Loaf:

  • 210 g (1 ¾ cups) Jovial All-Purpose Einkorn Flour
  • 112 g (½ cup) butter, softened
  • 200g (1 cup) granulated sugar
  • 3 eggs at room temperature
  • 112 g (½ cup) Greek yogurt at room temperature
  • 1 teaspoon vanilla extract
  • 60 g (¼ cup) sourdough starter; active or discard at room temperature
  • Zest from 1 large lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

For the Lemon Syrup

  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon water

For the Lemon Glaze

  • 60 g (½ cup) powdered sugar
  • 2 tablespoons lemon juice
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price
Einkorn Sourdough Starter

Einkorn Sourdough Starter

$13.99
Regular price

Recipe by Kerenza De Freitas. This very special recipe begins by fermenting a lemony yogurt cake batter with einkorn sourdough. Out of the oven, the result is a moist and tender cake that’s both creamy and tangy. This irresistible loaf cake is also filled with a sweet lemon syrup and covered in lemon glaze, making it perfect for brunch, a cozy afternoon tea, or a simple dessert!

Instructions

  • In a bowl of a standing mixer with the paddle attachment, cream the butter and sugar for 3 minutes until fluffy.
  • Add the eggs, vanilla extract, sourdough starter, lemon zest and Greek yogurt. Mix to combine.
  • Sift in the flour and mix to combine. Cover and allow to ferment in the same mixing bowl at room temperature for 12 hours.
  • Preheat the oven to 350° F and line a 9x5" loaf pan with parchment paper.
  • In a small bowl, mix the baking soda, baking powder, salt, and lemon juice. Let stand for a minute then pour into the fermented batter and mix to combine using the paddle attachment in the stand mixer.
  • Pour the batter into the loaf pan and bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
  • While the cake bakes, combine the lemon syrup ingredients.
  • Remove the loaf from the oven and immediately poke holes throughout the cake with a wooden skewer or knife. Pour the lemon syrup over the loaf and let it sit for 10 minutes in the pan to soak in before removing and placing onto a cooling rack.
  • Combine the lemon glaze ingredients and drizzle over the cake when it has completely cooled. Slice and serve.
  • Store the cake in an airtight container for up to 2 days at room temperature. Move to the fridge for longer storage.

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Einkorn Sourdough Lemon Yogurt Loaf