Sliced Einkorn Sourdough Lemon Yogurt Loaf Cake with lemon glaze

Sliced Einkorn Sourdough Lemon Yogurt Loaf Cake batter

Sliced Einkorn Sourdough Lemon Yogurt Loaf Cake with lemon glaze

Sliced Einkorn Sourdough Lemon Yogurt Loaf Cake with lemon glaze
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!

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

Instructions

  1. In a bowl of a standing mixer with the paddle attachment, cream the butter and sugar for 3 minutes until fluffy.
  2. Add the eggs, vanilla extract, sourdough starter, lemon zest and Greek yogurt. Mix to combine.
  3. Sift in the flour and mix to combine. Cover and allow to ferment in the same mixing bowl at room temperature for 12 hours.
  4. Preheat the oven to 350° F and line a 9x5” loaf pan with parchment paper.
  5. 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.
  6. Pour the batter into the loaf pan and bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
  7. While the cake bakes, combine the lemon syrup ingredients.
  8. 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.
  9. Combine the lemon glaze ingredients and drizzle over the cake when it has completely cooled. Slice and serve.
  10. Store the cake in an airtight container for up to 2 days at room temperature. Move to the fridge for longer storage.