Sourdough Discard Lemon Loaf
A tender, buttery, citrus-forward quick bread that sits beautifully between a classic loaf and a lemon cake. The sourdough discard adds a subtle tang that makes the lemon flavor absolutely pop, and a simple two-ingredient lemon glaze seals the deal.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Microplane zester - or fine grater
- Citrus juicer - handheld or press-style
- Measuring cups and spoons
- Wire cooling rack
- Toothpick or wooden skewer - for testing doneness
- Parchment paper - for lining the pan
Ingredients
- 1 cup sourdough discard - 240g, active or unfed, at room temperature
- 1 cup granulated white sugar - 200g
- 0.5 cup unsalted butter - 113g, melted and cooled
- 2 large eggs - at room temperature
- 2 tablespoons lemon zest - from 2 large lemons
- 3 tablespoons fresh lemon juice - 45ml, for the batter
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour - 190g
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream - 120g, at room temperature
For the Lemon Glaze
- 1 cup powdered sugar - 120g, sifted
- 2-3 tablespoons fresh lemon juice - 30-45ml, adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper sling.
- Melt butter and set aside to cool. Zest both lemons into a large mixing bowl. Juice lemons and measure 3 tablespoons for batter.
- To the large bowl with zest, add sugar, cooled butter, eggs, sourdough discard, sour cream, lemon juice, and vanilla. Whisk until pale and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour dry ingredients into wet and fold with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then lift out onto a wire rack and cool completely.
- Whisk powdered sugar with 2 tablespoons lemon juice, adding more juice to reach drizzling consistency. Pour over cooled loaf and let set before slicing.
Notes
- Lemon zest is essential: The zest contains the essential oils that deliver intense citrus flavor. Don't skip it or substitute with bottled juice alone.
- Room temperature ingredients matter: Cold eggs or sour cream can cause the melted butter to seize and create a lumpy batter. Let ingredients sit out for about 30 minutes before starting.
- Do not overmix: Overworking the batter develops gluten and results in a tough, dense loaf. Fold gently until just combined—a few small lumps are fine.
- Check doneness early: Ovens vary. Start testing at 50 minutes with a toothpick; if it comes out clean or with a few dry crumbs, it's done.
- Cool before glazing: A fully cooled loaf allows the glaze to set firmly on the surface rather than soaking in completely.
- Storage: Wrap tightly and store at room temperature for up to 4 days. The loaf also freezes well for up to 3 months.
- Dairy-free option: Substitute the butter with 1/3 cup (75ml) avocado or light olive oil and use full-fat coconut yogurt in place of sour cream.
- Add-ins: Fold in 2 tablespoons of poppy seeds, 1 cup of fresh blueberries, or 1/2 cup of white chocolate chips for delicious variations.
- Glaze consistency: If the glaze is too thick, add lemon juice a teaspoon at a time. If too thin, add extra sifted powdered sugar.
- Make it ahead: The flavor actually improves on day two as the lemon zest infuses further. Bake a day in advance for best results.