Gluten Free Sourdough Discard Lemon Cake - Twice Two

Name: Gluten Free Sourdough Discard Lemon Cake - Twice Two
Ingredients: 1 cup (140 g) superfine white rice flour; 1 cup (100 g) almond flour; 1/4 cup (30 g) tapioca starch; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup (150 g) sugar; 2 tablespoons finely grated lemon zest; 2 tablespoons (50 g) honey; 3 large eggs; 200 g unfed sourdough starter (mine is made with 50/50 of buckwheat and brown rice flour); 1/2 cup (110 g) melted coconut oil, plus more for greasing; 1/4 cup (55 g) freshly squeezed lemon juice

twicetwo.co.nz

This gluten free sourdough discard lemon cake is a great way to use your sourdough discard as it's super delicious, moist and full of flavour.

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Ingredients

1 cup (140 g) superfine white rice flour
1 cup (100 g) almond flour
1/4 cup (30 g) tapioca starch
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (150 g) sugar
2 tablespoons finely grated lemon zest
2 tablespoons (50 g) honey
3 large eggs
200 g unfed sourdough starter (mine is made with 50/50 of buckwheat and brown rice flour)
1/2 cup (110 g) melted coconut oil, plus more for greasing
1/4 cup (55 g) freshly squeezed lemon juice