Einkorn Sourdough Lemon Yogurt Loaf

Recipe by Kerenza De Freitas. This very special recipe begins by fermenting a lemony yogurt cake batter with einkorn sourdough (order Jovial Einkorn Sourdough Starter here or create your own!). 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.