Published: · Modified: by Audrey · This post may contain affiliate links
Jump to Recipe
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.
![Sourdough Lemon Loaf {easy sourdough discard recipe} (1) Sourdough Lemon Loaf {easy sourdough discard recipe} (1)](https://i0.wp.com/twopinkpeonies.com/wp-content/uploads/2022/03/sourdough-lemon-loaf.jpg)
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.
![Sourdough Lemon Loaf {easy sourdough discard recipe} (2) Sourdough Lemon Loaf {easy sourdough discard recipe} (2)](https://i0.wp.com/twopinkpeonies.com/wp-content/uploads/2022/03/sourdough-lemon-loaf-2.jpg)
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
![Sourdough Lemon Loaf {easy sourdough discard recipe} (3) Sourdough Lemon Loaf {easy sourdough discard recipe} (3)](https://i0.wp.com/twopinkpeonies.com/wp-content/uploads/2022/03/ingredients-needed-to-make-sourdough-lemon-loaf-1.jpg)
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 Banana Cake
- Sourdough Discard Apple Muffins
- Everything Bagel Sourdough Bread
- Sourdough Discard Zucchini Fritters
- Sourdough Discard Zucchini Muffins
- Sourdough Chocolate Chip Cookies
- Sourdough Discard Coffee Cake
- Basil Sourdough Bread
Sourdough Lemon Loaf
Audrey
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.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 404 kcal
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.
Nutritional information is an estimate only.
Nutrition
Serving: 1sliceCalories: 404kcalCarbohydrates: 87gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 55mgSodium: 399mgPotassium: 56mgFiber: 1gSugar: 42gVitamin A: 81IUVitamin C: 6mgCalcium: 15mgIron: 1mg
Need more recipes? Follow me on Facebook!@twopinkpeonies
« Instant Pot Lemon Rosemary Chicken Thighs
Sheet Pan Lemon Chicken with Brussels Sprouts »
Reader Interactions
Comments
jess
I am always on the hunt for new recipes for my sourdough scrap. This Lemon loaf hit all the right notes!Reply
Liz
The depth of flavor from the sourdough discard was terrific! Such a yummy lemon bread!!Reply