Sourdough Lemon & Greek Yogurt Runner's Cake

Name: Sourdough Lemon & Greek Yogurt Runner's Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 slices
Cuisine: French
Ingredients: 150 g active sourdough starter (100% hydration); 3 eggs; 80 ml (107 g) maple syrup (or honey); 150 g Greek yogurt (0%); 120 ml (120 g) fresh lemon juice (about 4 lemons); 60 g coconut oil, melted and cooled; Zest of 1 lemon; 130 g oat flour; 1/4 tsp fine sea salt

battery_android_frame_bolt Post-Run

Eat 30–60 min after your run

A light, tangy recovery cake built around sourdough fermentation and 0% Greek yogurt. Oat flour brings complex carbs, lemon delivers a sharp citrus hit, and the long fermentation makes it easier to digest than a conventional cake — which matters post-run when your gut is still in recovery mode.

skilletCook30 min

soup_kitchenPrep15 min

restaurantYield4 slices

boltCarbs~45g

exerciseProteins~10g

Ingredients

Sourdough

150 g active sourdough starter (100% hydration)

Wet

3 eggs

80 ml (107 g) maple syrup (or honey)

150 g Greek yogurt (0%)

120 ml (120 g) fresh lemon juice (about 4 lemons)

60 g coconut oil, melted and cooled

Zest of 1 lemon

Dry

130 g oat flour

1/4 tsp fine sea salt

Notes

The sourdough fermentation partially breaks down the oat flour's phytic acid, improving mineral absorption. The lemon and sourdough acidity complement each other naturally — this is not a "health food compromise", it actually tastes great. If your starter is on the less active side, add 1/4 tsp of baking soda just before baking to ensure a proper rise. The batter will be quite liquid — that's expected for a fondant-style cake. For a more developed flavour, pour the batter into the greased pan, cover, and refrigerate 12 to 24 hours before baking; add 5 minutes to the bake time.

Instructions

Feed your sourdough starter 4 to 8 hours before you plan to bake. It should have doubled in volume and be bubbly and active at its peak.

150 g active sourdough starter (100% hydration)

Wet

In a large bowl, whisk the eggs with the maple syrup. Add the Greek yogurt and lemon juice and mix until smooth.

3 eggs

80 ml (107 g) maple syrup (or honey)

150 g Greek yogurt (0%)

120 ml (120 g) fresh lemon juice (about 4 lemons)

Sourdough

Gently fold in the sourdough starter. Mix until fully incorporated — avoid vigorous beating to preserve the air bubbles.

150 g active sourdough starter (100% hydration)

Dry

Add the oat flour, sea salt, and lemon zest. Stir until no flour remains visible, then fold in the melted coconut oil (make sure it is warm, not hot).

130 g oat flour

1/4 tsp fine sea salt

Zest of 1 lemon

60 g coconut oil, melted and cooled

Fermentation

Grease your baking pan and pour in the batter. Cover with a clean cloth and leave to rest at room temperature for 2 to 4 hours (ideally 22–26°C). The batter will not rise dramatically — that is normal for a fondant-style cake.

Baking

Preheat your oven to 350°F (180°C) about 20 minutes before the end of the resting time.

Baking

Bake for 28 to 32 minutes, until the top is lightly golden and a toothpick comes out with a few moist crumbs (no wet batter). The centre should remain slightly fudgy.

Baking

Cool in the pan for at least 15 to 20 minutes before unmoulding. The cake firms up as it cools and the texture sets.

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Sourdough Lemon & Greek Yogurt Runner's Cake

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