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.
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.
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
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.
Other sourdough recipes that you might like:
Sourdough Lemon Loaf
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.
Jessica says
I wish there was an option for grams.
They were good and a little on the dry side. I added an extra egg and will try adding milk the next time I make them. But they were good.
Galina says
Lemon Loaf is delicious!
I reduced the amount of sugar to one cup.
jess says
I am always on the hunt for new recipes for my sourdough scrap. This Lemon loaf hit all the right notes!
Liz says
The depth of flavor from the sourdough discard was terrific! Such a yummy lemon bread!!
Yvette Vancouver, Canada says
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.
Yvette Vancouver, Canada says
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!