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Home » Recipes » Sourdough & Sourdough Discard

Sourdough Lemon Loaf

Published: Mar 28, 2022 · Modified: Mar 20, 2024 by Audrey · This post may contain affiliate links

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Text that says, "Sourdough lemon loaf." Behind the text is an image of sourdough lemon loaf slices on a white plate.

This sourdough discard lemon loaf is a great way to use your discard. Sourdough bakers will appreciate the slight tang the discard gives this lemon loaf.

Sourdough Lemon Loaf slices on a white plate

It’s finally spring and I thought it was time to bake something light and lemony! This sourdough lemon loaf is such an easy, no fuss recipe, and a great way to reduce kitchen waste by using sourdough discard.

sourdough lemon loaf on a white plate with a tea towel behind it

I do recommend that you use fresh lemon juice for this recipe since you will also need lemon zest. I highly recommend making the glaze to go with this lemon loaf, it’s just not the same without it!

Ingredients needed

ingredients needed to make sourdough lemon loaf

To make this sourdough lemon loaf, you will need:

  • Sourdough discard: You will need one cup of unfed sourdough discard.
  • Olive oil: You can also use another neutral oil.
  • Eggs: You will need two large eggs for this recipe.
  • All purpose flour: The base of the loaf batter.
  • Sugar: To sweeten the loaf.
  • Salt: You’ll need just half of a teaspoon of salt.
  • Baking soda: To help the loaf rise.
  • Lemon extract: Be sure to measure the lemon extract carefully, it can be quite strong if you add too much.
  • Lemon: You’ll need a large lemon for lemon juice and zest.

For the glaze, you will need:

  • Lemon juice: Again, I recommend using fresh lemon for this recipe.
  • Confectioner’s sugar: Also called powdered sugar.

You will also need a well greased loaf pan (9 x 5 inch).

How to make

Begin by preheating your oven to 350 degrees. Grease a loaf pan (9 x 5 inch) and set it aside.

In a large mixing bowl, combine the wet ingredients (sourdough discard, olive oil, lemon juice, lemon zest, eggs, and lemon extract). Mix well with a large spoon.

Next, add in the dry ingredients (flour, baking soda, sugar, and salt). Mix well with a large spoon or hand mixer until everything is well combined.

Pour into the greased loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean from the middle.

To make the glaze, combine the confectioner’s sugar and lemon juice in a medium bowl. Mix well with a hand mixer. Pour over the loaf once it has cooled.

Tips

  • Be sure to make the glaze to top the lemon loaf with, the recipe just isn’t the same without it.
  • Use a fresh and not bottled lemon juice for the best results.
  • Carefully measure the lemon extract, it can be quite strong if you add too much.
  • Do not use lemon juice and lemon extract interchangeably.

How to store this recipe

This lemon loaf will be good for four days at room temperature. Keep in an airtight container.

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sourdough lemon loaf on a white plate with a tea towel

Sourdough Lemon Loaf

Audrey
This sourdough discard lemon loaf is a great way to use your discard. Sourdough bakers will appreciate the slight tang the discard gives this lemon loaf.
5 from 11 votes
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 404 kcal

Equipment

  • Loaf pan (9 x 5 inch) well greased

Ingredients
  

  • 1 cup sourdough starter
  • ⅓ cup olive oil or other neutral oil
  • 2 large eggs
  • 1 ½ teaspoons lemon extract measure carefully
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 cup all purpose flour
  • 1 ¼ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the glaze

  • 3 tablespoons fresh lemon juice
  • 1 cup confectioner's sugar also called powdered sugar

Instructions
 

  • Begin by preheating your oven to 350 degrees. Grease a loaf pan (9 x 5 inch) and set it aside.
  • In a large mixing bowl, combine the wet ingredients (sourdough discard, olive oil, lemon juice, lemon zest, eggs, and lemon extract). Mix well with a large spoon.
  • Next, add in the dry ingredients (flour, baking soda, sugar, and salt). Mix well with a large spoon or hand mixer until everything is well combined.
  • Pour into the greased loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean from the middle.
  • To make the glaze, combine the confectioner's sugar and lemon juice in a medium bowl. Mix well with a hand mixer. Pour over the loaf once it has cooled.

Notes

  • Be sure to make the glaze to top the lemon loaf with, the recipe just isn’t the same without it.
  • Use a fresh and not bottled lemon juice for the best results.
  • Carefully measure the lemon extract, it can be quite strong if you add too much.
  • Do not use lemon juice and lemon extract interchangeably.
 
Nutritional information is an estimate only.

Nutrition

Serving: 1sliceCalories: 404kcalCarbohydrates: 87gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 55mgSodium: 399mgPotassium: 56mgFiber: 1gSugar: 42gVitamin A: 81IUVitamin C: 6mgCalcium: 15mgIron: 1mg
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Comments

  1. Galina says

    October 18, 2024 at 12:33 pm

    5 stars
    Lemon Loaf is delicious!
    I reduced the amount of sugar to one cup.

    Reply
  2. jess says

    August 02, 2022 at 8:07 pm

    5 stars
    I am always on the hunt for new recipes for my sourdough scrap. This Lemon loaf hit all the right notes!

    Reply
  3. Liz says

    August 01, 2022 at 6:19 pm

    5 stars
    The depth of flavor from the sourdough discard was terrific! Such a yummy lemon bread!!

    Reply
    • Yvette Vancouver, Canada says

      May 28, 2024 at 1:27 pm

      5 stars
      Hi Audrey!
      Thanks so much for the fantastic Lemon Loaf recipe. I just saw it and made it today. The taste is just prefect and so is the texture. I used only 1 C of sugar. What is the least amount of sugar we could add? I made it without the glaze and it is still amazingly lemony. I also used fresh lemon and fresh lemon zest. Could we make a sourdough recipe similar to this with only a bit of sugar?
      I made it in the beadmaker under the CAKE setting. 1:50.

      Reply
      • Yvette Vancouver, Canada says

        May 28, 2024 at 1:30 pm

        Correction:
        The taste is just perfect!
        I meant , could we make a SOURDOUGH bread that would be this lemony? Just wonder if so much lemon would affect the rising of the dough. Thanks Audrey!

        Reply
5 from 11 votes (7 ratings without comment)

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Hi, I'm Audrey!

I’m a busy mom who loves to cook, bake, and craft with her kids. Here, you will find tons of recipes like easy weeknight dinners, copycat recipes, cookies, as well as lots of fun craft ideas for kids.

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