Sourdough Lemon Balm Sheet Cake
This Sourdough Lemon Balm Sheet Cake is soft, moist, and lightly tangy, with a fresh lemony flavor from the lemon balm—perfect for an easy spring dessert or afternoon treat.
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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
- 2 eggs (you can always use an extra egg in this recipe!)
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
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- Non-sourdough version: If you’re skipping the sourdough discard, here’s what you’ll need: 270 grams of yogurt, 2 eggs, 100 grams of sugar, 100 grams of oil, 180 grams of flour, 7 grams of baking powder, and 50 grams of finely chopped lemon balm.
- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg
