Sourdough discard lemon loaf is the perfect bake for lemon lovers. Use up your sourdough discard in a way that results in a tender crumb full of lemon zest and topped with a sweet lemon glaze. This sourdough discard lemon loaf is absolutely delicious.
To a large bowl, add the melted butter, lemon zest, granulated sugar and eggs. Whisk together until thoroughly combined. Add the freshly squeezed lemon juice and sourdough discard. Whisk again until completely combined.
To a small bowl add the flour, baking powder and salt. Fluff together.
Add the flour mixture to the lemon mixture and stir together. Add the sour cream and stir until completely combined. Pour the mixture in the parchment-lined baking pan.
Bake the loaf at 350 degrees F for 15 minutes. Then reduce the temperature to 325 degrees F for about 50 minutes. Stick a toothpick in the lemon loaf and if it comes out clean, it is finished baking. Let cool for 10 minutes before removing from the pan and continuing to cool on a wire rack. Let cool before topping with lemon glaze.
Lemon Glaze: Whisk together fresh lemon juice, powdered sugar and vanilla extract. Add some lemon zest if desired. Drizzle on top of the mostly-cooled loaf and enjoy.
Notes
Sourdough Discard: You can use fresh, bubbly sourdough starter or refrigerated sourdough discard. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. I always use 100% hydration sourdough discard.