Blended components. In a large basin, using an electric mixer, blend the sugar, eggs, and vegetable oil until well mixed.
Mix a big basin with the milk, oil, eggs, and sugar. The flour, baking powder, and salt should be mixed in a separate bowl. Gradually add 1/3 of the flour mixture to the sugar mixture, alternating with the milk and sourdough starter. Blend well. Mix until barely mixed, on low speed. Add the lemon zest and juice and stir by hand. Before you put the batter into the pan, have it ready.
bowl containing the completed cake batter
Cook until done and set aside to cool. In either the loaf pan or the square pan, bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean, and the top is golden brown. Set on a rack made of wire. Just let it a quick 15 minutes to cool down in the pan.
well-done cake
Create the coating
Glaze: In a small bowl, mix powdered sugar, zest, and juice of one lemon. On top of the heated cake, pour the glaze.
zest and a rich lemon glaze
Take the cake out of the pan and let it cool completely on a wire rack when the glaze has absorbed and set. Chop and serve when it has cooled.
cake resting on a wire rack
Notes
Does your cake not seem to be sinking properly? In addition to the powder, you may try adding a teaspoon of baking soda. Underbaked cakes may also sink; this recipe turns out beautifully browned even before it's baked all the way through.
When cooled completely and carefully packed, it may be frozen. Glaze after the ice has melted.
If you're a fan of this cake, you should try the cinnamon sugar blueberry sourdough muffins.
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