Print

Sourdough Discard Lemon Loaf

Freshly prepared sourdough discard lemon loaf on clean counter
Print Recipe

This moist and zesty Sourdough Discard Lemon Loaf offers a delicious way to use leftover sourdough starter, combining tangy lemon flavor with a tender crumb perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¼ cup milk
  • 2 tbsp lemon zest (about 2 lemons)
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar and eggs until light and fluffy.
  4. Add sourdough discard, vegetable oil, milk, lemon zest, lemon juice, and vanilla extract to the sugar-egg mixture; mix until well combined.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For an extra burst of lemon flavor, drizzle a simple lemon glaze made with powdered sugar and fresh lemon juice over the cooled loaf before serving.

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