Sourdough Discard Lemon Loaf
This moist and tangy Sourdough Discard Lemon Loaf combines the bright flavor of fresh lemon with the rustic charm of sourdough, perfect for a refreshing dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter discard (unfed)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup plain yogurt or buttermilk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sourdough discard, sugar, eggs, vegetable oil, yogurt (or buttermilk), lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired before serving.
Notes
For an extra burst of lemon flavor, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled loaf.
Find it online: https://busymomsimplenutrition.com/sourdough-discard-lemon-loaf/