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Sourdough Discard Lemon Loaf

Beautiful freshly prepared sourdough discard lemon loaf on white marble
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A moist and tangy sourdough discard lemon loaf that perfectly balances zesty lemon flavor with a tender crumb, ideal for a delightful snack or dessert.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the sourdough discard, sugar, melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and combined.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Optionally, drizzle with a simple lemon glaze once cooled for extra flavor.

Notes

For an extra refreshing touch, serve sliced with a dollop of whipped cream or a sprinkle of powdered sugar. Storing the loaf in an airtight container keeps it fresh for up to 3 days.

Find it online: https://kierasrecipes.com/sourdough-discard-lemon-loaf/