This Sourdough Discard Lemon Loaf comes together in about 50-60 minutes and is perfect when baked in a loaf pan, resulting in a quick and easy dessert that your family will love! Lemon and sourdough combine for a flavor that’s refreshing, zesty, and oh-so-satisfying!
Ingredient Breakdown
To create this delightful sourdough discard lemon loaf, you’ll need the following ingredients:
1 ¾ cups all-purpose flour – This forms the base of the loaf. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose blend.
1 teaspoon baking powder – Helps the loaf rise and gives it that fluffy texture everyone loves.
½ teaspoon baking soda – Works with the acidity in the lemon juice to provide that perfect lift.
½ teaspoon salt – Just a couple pinches to balance the sweetness.
1 cup granulated sugar – Adds sweetness to balance the tartness of the lemon.
2 tablespoons fresh lemon zest – This ingredient heightens the lemony flavor and aroma (trust me, it makes a difference).
2 large eggs – Binds everything together, contributing to the loaf’s moistness.
½ cup sourdough discard (unfed, room temperature) – Don’t throw away that extra sourdough! It’s a crucial element here that brings unique flavor and moisture.
½ cup unsalted butter (melted) – Adds richness and flavor. I recommend using real butter for the best results.
¼ cup fresh lemon juice – The star player of this recipe, it infuses the loaf with an incredible tang!
1 teaspoon vanilla extract – Because who doesn’t love a hint of vanilla?
¼ cup milk – This helps create that tender crumb. You can substitute almond milk or any other non-dairy option if needed.
1 cup powdered sugar – For the glaze that elevates this loaf to a whole new level.
2-3 tablespoons fresh lemon juice (for glaze) – To make that glaze tangy and delicious.
½ teaspoon lemon zest (optional) – For an extra zing in your glaze if you’re feeling cheeky!
With these simple ingredients, you’ll create a dazzling lemon loaf that is everything comfort food should be, tender, fluffy, and full of flavor!
How to Make This Sourdough Discard Lemon Loaf
Let’s get that oven heating! Preheat it to 350°F (175°C) and prepare your 9×5-inch loaf pan by lining it with parchment paper or lightly greasing it, because nobody wants their delicious creation to stick!
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry mixture.
In another larger bowl, combine the sugar and lemon zest. Rub them together with your fingers until fragrant, yes, just take a moment to enjoy that aroma wafting up!
Add the eggs to the sugar mixture and whisk until smooth. It’s going to be beautiful!
Now, stir in your sourdough discard, melted butter, lemon juice, vanilla extract, and milk until fully combined. It’ll be somewhat thick, but that’s expected. Trust the process!
Gradually add the dry ingredients to the wet mixture, gently mixing until just combined. Don’t overmix, nobody wants a dense loaf. Let those lumps stay for now!
Pour the batter into your prepared loaf pan and smooth the top. It should look appetizing already!
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, this is crucial for that perfect texture.
Remove from the oven and let the loaf cool in the pan for about 10 minutes, just long enough for you to resist the urge to dive in immediately. Then, transfer it to a cooling rack.
Allow the loaf to cool completely before glazing. For the glaze, whisk together the powdered sugar and lemon juice until smooth and pourable.
Drizzle the glaze over the cooled loaf and let it set before slicing. Honestly, it’s hard to wait, but it’s so worth it!
This lemon loaf is not just pretty to look at, but it’s also incredibly moist and flavorful. I promise you’ll be tempted to have just one more slice!
If you loved this lemon loaf, be sure to check out my Lemon Cake with Sourdough Discard!
Why This Recipe Works
Comfort Food
This lemon loaf is loaded with tons of flavor, it’s versatile and brings warmth to any table, making it the kind of dish that everyone will love. The sweetness of the sugar and the tartness of the lemon create a symphony of flavors that makes each bite delightful!
Quick & Easy
The best part? It comes together in under an hour, and most of that is just baking time! You simply mix and bake, which means minimal cleanup afterward. Perfect for busy weeknights!
Customizable
Feel free to get creative! Want to add in some poppy seeds or throw in some blueberries for a twist? Do it! This loaf is forgiving and can adapt based on what you like or what you’ve got on hand.
Make-Ahead Friendly
Make this lemon loaf ahead of time, wrap it tightly, and store it in the refrigerator for up to 5 days. It’s just as delicious the next day (if it lasts that long)! It also freezes beautifully for those busy days when baking isn’t an option, simply thaw and enjoy later!
Serving and Storage Tips
Serving Suggestions
This lemon loaf pairs wonderfully with a cup of tea or coffee, making it the perfect afternoon treat! You can also enjoy it as a light breakfast or a sweet dessert after dinner.
How to Store
To keep your lemon loaf fresh, wrap it tightly in plastic wrap or store it in an airtight container. It will remain at its best for about 3-5 days in the refrigerator. Just be sure to let it reach room temperature before slicing for that delightful first bite!
Reheating Instructions
If you love your lemon loaf warm, simply pop a slice in the microwave for about 10-15 seconds. Just enough to warm through without cooking it further!
Freezer Friendly
Yes, this lemon loaf is freezer friendly! Just wrap it well in plastic wrap and then in aluminum foil, and it’ll be good for up to 3 months. Thaw it in the fridge overnight, and you’ll have a tasty treat ready to go!
This Sourdough Discard Lemon Loaf is a fantastic way to brighten your day! It’s quick, easy, and delicious, it might just become your new go-to recipe! Remember, baking is about having fun and creating something tasty to share with loved ones.
Happy baking! Follow us on Pinterest for daily meal inspiration!
Sourdough Discard Lemon Loaf
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by lining it with parchment paper or lightly greasing it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a larger bowl, combine the sugar and lemon zest. Rub together until fragrant.
- Add the eggs to the sugar mixture and whisk until smooth.
- Stir in sourdough discard, melted butter, lemon juice, vanilla extract, and milk until combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack.
- Allow the loaf to cool completely before glazing.
- Whisk together powdered sugar and lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled loaf and let set before slicing.