Sourdough Lemon Loaf {easy sourdough discard recipe} (2024)

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.

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.

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

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: