There’s something magical about slicing into a freshly baked lemon loaf. That golden crust. That soft, moist interior. And that glossy lemon glaze dripping gently over the top. Now imagine making it even better, using sourdough discard. Yes, that jar sitting in your fridge finally gets its moment to shine.
This sourdough discard lemon loaf is bright, buttery, tender, and slightly tangy, just like the one in the photo. It’s simple, foolproof, and perfect for breakfast, tea time, or a sweet afternoon escape.
Let’s dive in.
Table of Contents
Why You’ll Love This Sourdough Discard Lemon Loaf
Why make another lemon loaf when you can make this one?
- It uses leftover sourdough discard (no waste!)
- It’s incredibly moist
- It has a soft, bakery-style crumb
- The lemon glaze adds a fresh citrus punch
- It’s beginner-friendly
If sunshine had a flavor, this would be it.
The Secret Behind a Moist Lemon Loaf
Moisture is everything. Nobody wants a dry loaf.
The Role of Lemon Zest
Zest is where the magic lives. It contains natural oils that amplify lemon flavor without adding extra liquid.
Never skip the zest. It’s the difference between “lemon-scented” and “bold lemon.”
Balancing Sweet and Tangy Flavors
Too sweet? It’s cake.
Too tangy? It’s harsh.
This recipe balances both beautifully, the sugar softens the citrus while the discard adds complexity.
Ingredients You’ll Need
Simple pantry staples. Nothing fancy.
Dry Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Wet Ingredients
- Sourdough discard
- Eggs
- Granulated sugar
- Melted butter or oil
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Milk or yogurt
The Lemon Glaze
- Powdered sugar
- Fresh lemon juice
- A little zest (optional but recommended)
Step-by-Step Instructions
Preparing the Batter
First, whisk your dry ingredients together.
In another bowl, mix sugar and lemon zest. Rub them together with your fingers. This releases the oils, trust me, it smells incredible.
Add eggs, discard, butter, lemon juice, and vanilla. Mix until smooth. Combine with dry ingredients gently. Don’t overmix. Think “fold,” not “whip.”
Baking the Perfect Loaf
Pour the batter into a lined loaf pan.
Bake at 350°F (175°C) for about 50-60 minutes. You’ll know it’s ready when a toothpick comes out clean.
Let it cool before glazing. Patience matters.
Making the Lemon Glaze
Mix powdered sugar and lemon juice until smooth and pourable.
Drizzle generously over the cooled loaf. Let it set slightly before slicing.
Tips for the Perfect Texture
Avoiding a Dense Loaf
- Don’t overmix.
- Use room temperature ingredients.
- Measure flour properly (spoon and level).
Achieving a Tender Crumb
A little yogurt or milk keeps the crumb soft. Sourdough discard also adds moisture naturally.
The result? A slice that melts in your mouth.
Common Mistakes to Avoid
- Using bottled lemon juice
- Skipping zest
- Overbaking
- Adding too much flour
- Glazing while hot (it’ll slide off!)
Avoid these, and you’re golden.
How to Store Your Lemon Loaf
Keep it at room temperature in an airtight container for up to 3 days.
Want it longer? Refrigerate up to 5 days.
Pro tip: Warm slices slightly before serving.
Flavor Variations to Try
Blueberry Lemon Twist
- Fold in 1 cup fresh blueberries
- Toss berries in flour first
- Add extra zest for brightness
For inspiration, check this Lemon Blueberry Sourdough Bread for a similar citrus-berry balance.
Cranberry Orange Leaf
- Replace lemon juice with fresh orange juice
- Add dried cranberries
- Use orange zest instead of lemon
You’ll love the flavor contrast found in this Sourdough Cranberry Orange Quick Bread.
Lemon Poppy Seed
Add a tablespoon of poppy seeds for texture and visual appeal.
Coconut Lemon
Mix shredded coconut into the batter and glaze for tropical vibes.
Mini Loaf Option
- Divide batter into mini pans
- Reduce bake time to 30-35 minutes
- Perfect for gifting
Serving Suggestions
- With morning coffee
- Alongside afternoon tea
- As a brunch centerpiece
- Toasted with a little butter
Honestly? It doesn’t need an excuse.
Sourdough Discard Lemon Loaf
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Lemon Loaf
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest
- 2 large eggs
- ½ cup sourdough discard unfed, room temperature
- ½ cup unsalted butter melted
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest optional
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers until fragrant.
- Add the eggs to the sugar mixture and whisk until smooth.
- Stir in the sourdough discard, melted butter, lemon juice, vanilla extract, and milk until fully combined.
- Gradually add the dry ingredients to the wet ingredients and gently mix 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.
- Remove from the oven and let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
- Allow the loaf to cool completely before glazing.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled loaf and let it set before slicing.
Notes
- Calories: 290
- Carbohydrates: 38g
- Protein: 4g
- Fat: 13g
- Sugar: 22g
- Sodium: 180mg
FAQs
How long does sourdough discard lemon loaf stay fresh?
When stored properly, this lemon glaze loaf stays fresh for 3-4 days at room temperature. If refrigerated, it lasts up to 7 days. For longer storage, freeze slices for up to 3 months. Thanks to the sourdough discard, the loaf retains moisture better than traditional quick breads.
Why did my loaf sink in the middle?
It may be underbaked or overmixed. Make sure the center is fully cooked before removing it.
Can I make dairy-free sourdough discard lemon loaf?
Yes. Use oil instead of butter and plant-based milk.
How do I make the lemon glaze thicker?
Add more powdered sugar gradually until you reach your desired consistency.
Can I freeze sourdough discard lemon loaf?
Yes, this sourdough discard lemon loaf freezes very well. First, allow the glaze to fully set. Then wrap slices individually in plastic wrap and store in a freezer-safe bag, freeze for up to 3 months. Thaw at room temperature or warm gently before serving. The texture remains soft and the lemon flavor stays vibrant.
If your sourdough discard has been sitting in the fridge waiting for purpose, this is it.
This sourdough discard lemon loaf is bright, moist, and bakery-worthy. It’s the kind of recipe you make once, and then again and again.
One slice turns into two. Two turns into “just one more.”
And suddenly, the loaf is gone.
