How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for A Small Batch Sourdough Lemon Cake?

You need 10 ingredients. The key ingredients include: 3 tablespoons sugar, 2 tablespoons olive oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and more.

Is A Small Batch Sourdough Lemon Cake suitable as baking & desserts?

Yes, A Small Batch Sourdough Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover A Small Batch Sourdough Lemon Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

A Small Batch Sourdough Lemon Cake Recipe

Name: A Small Batch Sourdough Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sugar; 2 tablespoons olive oil; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 3/4 cup flour; 1/8 teaspoon salt; 1/8 teaspoon baking soda; 3/8 teaspoon baking powder; 2/3 cup coconut milk; 2 ounces sourdough starter

Bake this irresistible A Small Batch Sourdough Lemon Cake at home. Made with sugar, olive oil, lemon zest and lemon juice. Easy step-by-step instruction…

This A Small Batch Sourdough Lemon Cake relies on simple, everyday ingredients such as sugar, olive oil, lemon zest and lemon juice. It comes together quickly and makes 4 servings, at about 220 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this A Small Batch Sourdough Lemon Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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A Small Batch Sourdough Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

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