Sourdough Lemon Balm Sheet Cake
Tina BevkJust like a perfect summer day is incomplete without a picnic, no picnic is complete without the right dessert—sourdough lemon balm sheet cake! This twist on a classic sheet cake brings a refreshing tang to your summer gatherings. If you love enjoying sweet treats outdoors, this cake will be your next go-to for every picnic basket!
If you’re anything like me, desserts are the highlight of any meal: serve this sourdough sheet cake at your next family barbecue, pack it for a summer picnic, or even pair it with a scoop of vanilla ice cream for an indulgent treat.
If you need more ideas for using herbs in your sourdough, also check out my sourdough rosemary sourdough!
📖Printable Recipe
Sourdough Lemon Balm Sheet Cake
Ingredients
- 170 grams yogurt natural
- 170 grams all purpose flour
- 110 grams natural tasting vegetable oil
- 100 grams sourdough starter discard
- 100 grams sugar white
- 50 grams fresh lemon balm leaves
- 7 grams baking powder
Instructions
- In a food processor, combine lemon balm leaves with yogurt to finely chop the lemon balm, ensuring it's evenly distributed. This mixture will infuse the cake with a fresh, citrusy aroma right from the start.
- Add all other liquid ingredients to the processor: eggs, oil, and sourdough discard. Mix until everything is well combined. This step ensures that the flavors meld beautifully. Gradually incorporate the dry ingredients: sugar, flour, and baking powder. Continue to mix until the batter is smooth and uniform. We aim for a consistent batter that will rise perfectly and have a uniform texture. If you're in a pinch, you can also mix everything all at once, but I find it easier to mix liquid ingredients first, and they dry ones.
- Pour the batter into your chosen baking dish. I usually opt for a 9 x 13 dish, but you can adjust the size based on what you have available. Remember, the size of the dish will affect the thickness of the cake.
- Bake in a preheated oven at 350°F (180°C) until the cake is golden and a toothpick inserted into the center comes out clean, about 25-30 minutes. This ensures your cake is cooked evenly throughout.
- Allow the cake to cool in the pan before cutting into cubes or your desired shape. This rest period helps the flavors to set and makes the cake easier to cut.
- Sprinkle with icing sugar before serving to add a touch of sweetness and a professional finish. This final touch makes the cake visually appealing and even more delicious.
Notes
- Batter Consistency: Achieving the right batter consistency is key. If your batter is too thick, a splash of extra yogurt can lighten it up. If it’s runny, a little more flour will help thicken it. Adjusting the consistency ensures your cake cooks evenly and comes out perfectly every time.
- Mixing Thoroughly: Ensure all ingredients are thoroughly mixed to avoid lumps. A smooth batter means a smooth, evenly baked cake. Take your time during the mixing process to get it just right.
- Oven Temperature: Preheat your oven before baking to ensure it reaches the correct temperature. An accurately heated oven is crucial for the cake to bake properly and develop a beautifully golden top.
- Testing Doneness: Don’t rely solely on time; use a toothpick to check doneness. Insert it into the center of the cake; if it comes out clean, your cake is ready. This prevents overbaking or underbaking.
- Cooling: Allow the cake to cool completely in the pan before slicing. This patience pays off as it prevents the cake from breaking apart and enhances the flavors.
Nutrition
Ingredients
- Yogurt: Yogurt not only moistens the batter but also adds a light tang, enhancing the flavor profile of the cake.
- Sourdough discard: Sourdough discard brings a unique tanginess to the cake, making it stand out from your usual desserts.
- Eggs: Eggs bind the ingredients together and help the cake rise, giving it a lovely, light texture.
- Sugar: Just enough sugar to sweeten the cake without overpowering the subtle flavors of the other ingredients.
- Oil: Oil keeps the cake moist and tender, perfect for a soft, delicious sheet cake.
- Flour: The backbone of our cake, flour provides structure and helps incorporate all ingredients smoothly.
- Baking powder: This leavening agent ensures your cake rises perfectly, creating a fluffy texture.
- Lemon balm: Fresh lemon balm adds a burst of citrusy, herbal notes, making the cake refreshingly aromatic.
- Icing sugar: A light dusting of icing sugar on top adds a sweet finish and a touch of elegance.
See recipe card for quantities.
How to Make Sourdough Lemon Balm Sheet Cake
STEP 1. In a food processor, combine lemon balm leaves with yogurt to finely chop the lemon balm, ensuring it’s evenly distributed. This mixture will infuse the cake with a fresh, citrusy aroma right from the start.
STEP 2. Add all other liquid ingredients to the processor: eggs, oil, and sourdough discard. Mix until everything is well combined. This step ensures that the flavors meld beautifully. Gradually incorporate the dry ingredients: sugar, flour, and baking powder. Continue to mix until the batter is smooth and uniform. We aim for a consistent batter that will rise perfectly and have a uniform texture. If you’re in a pinch, you can also mix everything all at once, but I find it easier to mix liquid ingredients first, and they dry ones.
STEP 3. Pour the batter into your chosen baking dish. I usually opt for a 9 x 13 dish, but you can adjust the size based on what you have available. Remember, the size of the dish will affect the thickness of the cake.
STEP 4. Bake in a preheated oven at 350°F (180°C) until the cake is golden and a toothpick inserted into the center comes out clean, about 25-30 minutes. This ensures your cake is cooked evenly throughout.
STEP 5. Allow the cake to cool in the pan before cutting into cubes or your desired shape. This rest period helps the flavors to set and makes the cake easier to cut.
STEP 6. Sprinkle with icing sugar before serving to add a touch of sweetness and a professional finish. This final touch makes the cake visually appealing and even more delicious.
Substitutions & Variations
- Greek Yogurt: If you’re out of regular yogurt, Greek yogurt is a perfect substitute. It’s thicker and creamier, which can add a more decadent texture to your cake.
- Vegetable Oils: Feel free to use other natural oils like avocado oil or coconut oil. Each one brings a subtle flavor difference and can cater to your dietary preferences or pantry availability.
- Flavorings: Instead of lemon balm, try other fresh herbs like mint or basil for a different aromatic profile. Each herb lends its unique touch, making the cake versatile for various occasions.
- Sweeteners: If you prefer a different type of sweetness, swap out the sugar for an equal amount of honey or maple syrup. This not only changes the flavor subtly but also offers a more natural sweetness.
- Frostings: For an extra touch, you can top the cake with a light cream cheese frosting or a simple glaze instead of icing sugar, providing a richer finish to your delightful dessert.
💭Crucial Success Tips
- Batter Consistency: Achieving the right batter consistency is key. If your batter is too thick, a splash of extra yogurt can lighten it up. If it’s runny, a little more flour will help thicken it. Adjusting the consistency ensures your cake cooks evenly and comes out perfectly every time.
- Mixing Thoroughly: Ensure all ingredients are thoroughly mixed to avoid lumps. A smooth batter means a smooth, evenly baked cake. Take your time during the mixing process to get it just right.
- Oven Temperature: Preheat your oven before baking to ensure it reaches the correct temperature. An accurately heated oven is crucial for the cake to bake properly and develop a beautifully golden top.
- Testing Doneness: Don’t rely solely on time; use a toothpick to check doneness. Insert it into the center of the cake; if it comes out clean, your cake is ready. This prevents overbaking or underbaking.
- Cooling: Allow the cake to cool completely in the pan before slicing. This patience pays off as it prevents the cake from breaking apart and enhances the flavors.
FAQ
Yes, you can use dried lemon balm, but reduce the quantity to about one-third, as dried herbs are more concentrated than fresh.
If you don’t have a food processor, you can finely chop the lemon balm by hand and mix it thoroughly with the yogurt using a whisk or a fork to ensure it’s evenly distributed.
The cake will stay fresh for up to three days at room temperature if covered, or up to a week if refrigerated in an airtight container.
More Sourdough Discard Recipes
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
