Sourdough Lemon Bread

loaf of sourdough lemon discard bread with slices laying next to the loaf on a wire rack

A mouth-watering sourdough lemon bread made with tangy discard and lots of vibrant lemon flavor enveloped in a thick, soft layer of sweet lemony glaze.

Course Breads, Dessert

Cuisine American

Keyword baking, sourdough baking

Prep Time 10

Cook Time 1

Fermentation time (optional) 12

Servings

Calories 311kcal

Author Lisa Bass

Equipment

Stand Mixer optional

Ingredients

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Wet Ingredients

8 tablespoons butter melted
1 cup cane sugar
2 large eggs
1 cup sourdough discard
1 teaspoon vanilla
2 tablespoons lemon juice
zest from lemon don’t skip
1 1/2 teaspoons lemon oil

Lemon Glaze

1/2 cup powdered sugar
1 tablespoon lemon juice

Instructions

Preheat the oven to 350℉.
Fully melt the butter, then allow it to cool until just warm.
Grease your loaf pan thoroughly, or you can line it with parchment paper for easy removal.
In your large bowl, combine melted butter, sugar, eggs, sourdough discard, vanilla, lemon juice, lemon zest, and lemon oil.
In another smaller bowl, mix flour, salt, baking powder, and baking soda.
Slowly incorporate the dry ingredients into the wet ingredients without over-mixing.
Scrape the batter into the prepared loaf pan.
Bake in the preheated oven for 55-65 minutes until a toothpick inserted in the center comes out clean and the loaf is golden brown.
Cool for at least 20 minutes before adding the glaze.
While the loaf cools, whisk together the glaze ingredients until smooth.
Pour the glaze evenly over the top, slice, and enjoy.

Notes

Don't skip the lemon zest. It adds the bulk of the lemon flavor, and without it, you end up with a quick bread with a whisper of lemon flavor.
For a dairy-free option, use a neutral flavored oil such as avocado or coconut oil in place of butter.
Using an older discard will lend a stronger sourdough tang than a fresh discard or active starter. This comes down to your personal preference.
If you choose to long-ferment your batter, use a stand mixer or hand mixer to make the mixing easier. The dough becomes very stiff and combining the other ingredients can be challenging by hand.
If you add fruit or nuts to your loaf, gently fold them in after the batter has been mixed up.
If the top of the loaf starts to brown too much before it is baked through, place a sheet of parchment paper or aluminum foil loosely over the top until done.
Be sure that your lemon oil is food grade, not a household use essential oil.

Nutrition