Sourdough Discard Lemon Loaf

4.78 from 50 votes

Sourdough Discard Lemon Loaf

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.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Bread, Dessert

Cuisine: American

Servings: slices (1 loaf)

Author: Amy Coyne

Equipment

Ingredients

Sourdough Lemon Loaf

227 grams unsalted butter melted, about 1 cup
2 Tablespoons lemon zest about 2 large lemons
200 grams granulated sugar about 1 cup
3 large eggs about 150 grams
20 grams freshly squeezed lemon juice about 2 Tablespoons
113 grams sourdough discard, 100% hydration see recipe notes, about 1/2 cup
185 grams all purpose flour about 1 1/4 cups
4 grams baking powder about 1 teaspoon
2 grams salt about 1/4 teaspoon
120 grams sour cream about 1/2 cup

Sourdough Lemon Loaf Glaze

110 grams powdered sugar about 1 cup
10 grams freshly squeezed lemon juice use a little extra to thin the glaze as desired
2 grams vanilla extract about 1/2 teaspoon

Instructions

Preheat the oven to 350 degrees F. Line a 9 by 5 baking pan with a piece of parchment paper.
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 350ºF for 15 minutes. Then reduce the temperature to 325ºF 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.

Nutrition