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.
1cupconfectioner's sugaralso 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.