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–+ servings
sliced lemon loaf.

Sourdough Lemon Loaf

Elien Lewis
This sourdough lemon loaf is light and tender and a delicious use of sourdough discard starter. It can be made and baked in 2 under hours, or there is the option to cold-ferment the batter overnight.
4.88 from 8 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Snack
Cuisine American, New Zealand
Servings 8
Calories 339 kcal

Ingredients
 
 

  • 250 g all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • ½ teaspoon salt
  • 200 g granulated sugar
  • 2 Tablespoons lemon zest finely grated
  • 115 g butter melted and cooled
  • 15 g olive oil or vegetable oil
  • 30 g fresh lemon juice
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 100 g sourdough discard room temperature
  • 180 g milk room temperature

Glaze

  • 140 g powdered sugar
  • 2 Tbsp fresh lemon juice
  • Splash of milk

Instructions
 

  • Line an 8.5×4.5 inch loaf pan with parchment paper, leaving an overhang so the loaf can be easily lifted out once baked.
  • If baking right away, preheat the oven to 350°F (180°C).
  • Whisk the all-purpose flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  • In a large bowl, add granulated sugar and the grated lemon zest. Use your fingertips to gently rub the zest into the sugar to release the lemon oils.
  • Add in the melted butter, oil, eggs, lemon juice, sourdough discard, vanilla extract, and milk. Whisk until well combined.
  • Add the flour mixture to the wet ingredients and fold with a rubber spatula until combined. At this point, the batter can be baked right away or cold fermented.
  • Cold-fermenting (optional) - Cover the bowl tightly and place it in the refrigerator for up to 16 hours.
  • Scoop the batter into the prepared pan. Bake the loaf in the oven for around 55-60 minutes until golden brown and a skewer inserted into the middle comes out clean.
  • After baking, let the loaf sit in the pan for 20 minutes before removing. Let it cool down to room temperature on a wire rack.
  • Mix together the glaze ingredients once cooled, then drizzle it over.

Notes

Cup conversions – Use the toggle to see US-customary cup conversions. Note that these are smaller than metric cups and this recipe is best made using grams for consistency.

Nutrition

Calories: 339kcalCarbohydrates: 69gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 51mgSodium: 328mgPotassium: 115mgFiber: 1gSugar: 44gVitamin A: 128IUVitamin C: 5mgCalcium: 117mgIron: 2mg
Keyword Lemon, Sourdough, Sourdough Discard
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