Just like a perfect summer day is incomplete without a picnic, no picnic is complete without the right dessert—sourdough lemon balm sheet cake!
– yogurt – all purpose flour – vegetable oil – sourdough starter – sugar
In a food processor, combine lemon balm leaves with yogurt to finely chop the lemon balm, ensuring it’s evenly distributed.
Add all other liquid ingredients to the processor: eggs, oil, and sourdough discard. Mix until everything is well combined.
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.
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.
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.